Brazilian recipe
Creamy oven-gratin potato mash (Purê de batata gratinado)
A rich Brazilian-style potato mash baked with requeijão and parmesan until creamy underneath 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, margarine and parmesan-style cheese are usually found in supermarkets, fresh produce markets and dairy sections. For requeijão, check international grocery shelves, Brazilian or Latin American food suppliers, and larger supermarket cheese sections; if unavailable, use cream cheese only as a substitute, with requeijão as the ideal ingredient.
Preparation method
- Cook the potatoes in boiling water until soft, then put them through a potato ricer while still hot.
- In a bowl, mix the riced potatoes with the requeijão and part of the parmesan cheese until you have a smooth, even cream.
- Grease an ovenproof dish with margarine and build layers, alternating the prepared mash with the remaining parmesan cheese on top.
- Bake in a preheated oven for about 20 minutes, or until the cheese is fully melted and golden.
Observations
This oven-gratin potato mash is a comforting side dish built around a smooth potato base, creamy requeijão and a golden parmesan topping. It keeps the Brazilian character of the original recipe while using clear, practical wording for an English-speaking Papua New Guinea kitchen.
The key is to cook the potatoes until very tender, press them while hot and mix them well with the requeijão so the mash stays silky. A short bake in the oven melts the cheese and gives the surface a savoury golden finish.
The key is to cook the potatoes until very tender, press them while hot and mix them well with the requeijão so the mash stays silky. A short bake in the oven melts the cheese and gives the surface a savoury golden finish.
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