Brazilian recipe
Cassava and Potato Gratin with Dried Beef (Escondidinho)
This classic Brazilian comfort food pairs a velvety cassava and potato mash with a savory, spiced Carne Seca filling.
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Ingredients
700 g cassava, boiled in salted water
300 g potatoes, boiled in salted water
1 tbsp butter
1 small carton (200 ml) heavy cream
1 small onion, minced or grated
1 beef or chicken bouillon cube
Milk to taste
Salt to taste
500 g Carne Seca, cooked and shredded
2 tbsp butter or extra virgin olive oil
2 cloves garlic, crushed
1 medium onion, sliced into rings
1 tbsp fresh parsley, chopped
1 tbsp fresh chives, chopped
Crushed red pepper flakes or black pepper to taste
Bacon to taste
Creamy Requeijão in a piping bag to taste
Mozzarella cheese to taste
300 g potatoes, boiled in salted water
1 tbsp butter
1 small carton (200 ml) heavy cream
1 small onion, minced or grated
1 beef or chicken bouillon cube
Milk to taste
Salt to taste
500 g Carne Seca, cooked and shredded
2 tbsp butter or extra virgin olive oil
2 cloves garlic, crushed
1 medium onion, sliced into rings
1 tbsp fresh parsley, chopped
1 tbsp fresh chives, chopped
Crushed red pepper flakes or black pepper to taste
Bacon to taste
Creamy Requeijão in a piping bag to taste
Mozzarella cheese to taste
Where to find ingredients
You can find cassava, Carne Seca, and Requeijão at local markets or specialty deli sections. If these are unavailable, substitute cassava with starchy potatoes, use salt-cured beef for Carne Seca, and replace Requeijão with thick cream cheese.
Preparation method
- Mash the boiled cassava and potatoes together with the butter until the mixture is perfectly smooth.
- Stir in the onion, bouillon cube, and heavy cream, adding milk gradually until you achieve a thick, creamy consistency.
- Taste the mash and adjust the salt levels as needed.
- Fry the bacon, garlic, and onion in a pan until fragrant.
- Add the shredded Carne Seca to the pan and sauté briefly.
- Finish the filling by stirring in the parsley and chives, then season with your chosen pepper.
- Check the seasoning of the filling and adjust salt if necessary.
- Grease a baking dish thoroughly with butter on the bottom and sides.
- Spread the Carne Seca evenly at the bottom of the dish and cover with a layer of mozzarella slices.
- Spread the prepared mash over the cheese layer.
- Dot the top of the mash with small portions of creamy Requeijão or incorporate it into the mash layer.
- Sprinkle grated Parmesan cheese on top if desired.
- Bake in a preheated oven for approximately 20 minutes, or until the top is lightly golden.
- Keep an eye on the dish to ensure the bottom does not burn during the baking process.
Observations
This dish offers a deeply satisfying and flavorful meal. The layering technique creates a delicate texture, while the addition of cheese provides a golden, bubbling finish that is simply irresistible.
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