Brazilian recipe
Creamy baked potato mash with parmesan gratin (Purê de batata cremoso gratinado ao forno)
Discover how to whip up a luscious, velvety potato mash finished with a golden, cheesy crust in the oven—a classic comfort side dish.
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Ingredients
2 cups of requeijão
1/2 kg of potatoes
300 g of grated parmesan cheese
Margarine for greasing
1/2 kg of potatoes
300 g of grated parmesan cheese
Margarine for greasing
Where to find ingredients
Find fresh potatoes and parmesan cheese in local supermarkets' produce and dairy aisles. Requeijão is a specific Brazilian-style creamy cheese spread often found in specialized gourmet food stores or international aisles in larger grocers; as a substitute, one could use a full-fat cream cheese or a thick, unsalted labneh.
Preparation method
- Boil the potatoes in water until tender, then pass them through a potato ricer while still hot.
- In a mixing bowl, combine the mashed potatoes with the requeijão and a portion of the parmesan cheese until the mixture is uniform and creamy.
- Grease a baking dish with margarine and spread the potato mixture evenly, topping it with the remaining parmesan cheese.
- Bake in a preheated oven for about 20 minutes, or until the cheese has melted and achieved a beautiful golden brown finish.
Observations
This gratin-style potato mash is a foolproof side dish that pairs perfectly with any meal. The addition of requeijão makes the texture incredibly smooth and rich, while the parmesan topping creates a perfectly golden crust under the broiler. For the best result, ensure the potatoes are thoroughly boiled and mashed while hot to achieve a perfectly silky consistency without any lumps.
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