Smoked Uruguayan Gratin Casserole
Rich and creamy casserole featuring smoked uruguayan cheese, velvety potatoes, and a crunchy vegetable topping.
Ingredients
- ●2 large Velvety potatoespeeled and thinly sliced
- ●1 block Smoked uruguayan cheeseshredded
- ●2 tablespoons Vegetable oil
- ●1 medium Chopped onioncaramelized
- ●1 medium Chopped bell pepper
- ●3 cloves Minced garlic
- ●2 tablespoons Chopped fresh parsley
- ●to taste Salt and pepper
- ●1 cup Gratincrushed
Instructions
- 1
Preheat the oven to 375°F (190°C).
- 2
In a large saucepan, sauté the onion and bell pepper until tender.
- 3
Add the garlic and cook for an additional 1-2 minutes.
- 4
In a separate saucepan, combine the sliced potatoes and enough water to cover. Bring to a boil, then reduce heat and simmer until the potatoes are tender.
- 5
Drain the potatoes and mash with butter and milk until smooth.
- 6
In a greased 9x13-inch baking dish, arrange a layer of potatoes.
- 7
Sprinkle shredded smoked uruguayan cheese on top of the potatoes.
- 8
Repeat the potato and cheese layers, ending with a layer of cheese on top.
- 9
Bake for 25-30 minutes, or until the cheese is bubbly and the potatoes are golden brown.
- 10
Sprinkle chopped parsley and crushed gratin on top.
- 11
Return the dish to the oven and bake for an additional 5-10 minutes, or until the gratin is crispy.