Brazilian recipe
Creamy oven-gratin potato mash (Purê de batata gratinado)
A smooth Brazilian potato mash baked with requeijão and parmesan until creamy inside and golden on top.
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Ingredients
2 cups requeijão
1/2 kg potatoes
300 g grated parmesan cheese
Margarine for greasing
1/2 kg potatoes
300 g grated parmesan cheese
Margarine for greasing
Where to find ingredients
Potatoes and margarine are easy to find at supermarkets, produce markets and dairy fridges. Parmesan-style cheese is usually in the cheese section. For requeijão, try international shelves or Brazilian and Latin American suppliers; cream cheese is only a substitute.
Preparation method
- Cook the potatoes in boiling water until soft, then pass them through a potato ricer while still hot.
- In a bowl, mix the riced potatoes with the requeijão and part of the parmesan until you have a smooth, even cream.
- Grease an ovenproof dish with margarine and build layers, alternating the prepared mash with the remaining parmesan on top.
- Bake in a preheated oven for about 20 minutes, or until the cheese is fully melted and golden.
Observations
This creamy oven-gratin potato mash is a simple Brazilian-style side dish for a home meal. The potatoes are cooked until tender, pressed while hot and mixed with requeijão and parmesan for a rich, smooth texture.
The dish then goes into the oven until the cheese melts and turns golden. Keep the potatoes well cooked and the layers even so the mash stays soft beneath the savoury top.
The dish then goes into the oven until the cheese melts and turns golden. Keep the potatoes well cooked and the layers even so the mash stays soft beneath the savoury top.
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