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Arequipa-Style Gratin Potatoes

  • Prep 33 min
  • Total 1 hr 30 min
  • Ingredients 7
  • Servings 6
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Ingredients

4
boxes Betty Crocker™ Scalloped Potatoes
Salt and pepper, to taste
1
teaspoon anise
8
oz queso fresco, cut into slices
1
red pepper, cut into strips
6
eggs
1
can evaporated milk

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
274.4
% Daily Value
Total Fat
18.5g
28%
Saturated Fat
9.3g
46%
Cholesterol
229.9mg
77%
Sodium
808.5mg
34%
Total Carbohydrate
9.1g
3%
Dietary Fiber
0.5g
2%
Sugars
8.1g
Protein
17.6g
% Daily Value*:
Vitamin C
44.30%
44%
Calcium
40.70%
41%
Iron
7.20%
7%
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

Nutrition information for this recipe is estimated using a leading nutrition calculation application, but is an estimate only.  Actual nutrition values will vary based on the exact ingredients or brands you may use.

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Expert Tips

You can use different types of peppers to give your dish a personal touch.

If you can’t find queso fresco or Andean cheese, use any cheese you like.

Directions

  • 1 Preheat the oven to 350 °F.
  • 2 Grease a square baking dish and add a layer of potatoes. Season with salt, pepper and anise. Add a layer of cheese and strips of red pepper. Repeat until you finish with a layer of potatoes.
  • 3 Whip the eggs in a bowl, add the milk and a bit of salt and pepper. Pour this mixture over the potatoes and bake for 45 minutes or until the top appears fully cooked and browned.
  • 4 Remove the potatoes from the oven and let sit for 10 minutes before cutting.
  • 5 Serve and enjoy!

Arequipa is the second most important city in Peru. It’s also the birthplace of a cuisine made famous by its intense flavors and for the variety of its dishes. The rocoto relleno (stuffed pepper) is one of the clearest examples of this culinary flavor, always served with the famous potato gratin. The original recipe is made with strips of rocoto instead of pepper, but we like to make it without super spicy ají and leave the rest of the flavors intact. For this, anise is very important, as is the queso fresco. Try to find Andean cheese, otherwise any cheese that will soften in the oven without melting works too. Potato gratin is the perfect side for meats or stuffed peppers. You can also serve it with a green salad for a light lunch. This dish is a great addition to a buffet table because it can be served easily and made in advance.

Rate and Comment

Morena Cuadra Morena Cuadra
September 24, 2015

Arequipa is the second most important city in Peru. It’s also the birthplace of a cuisine made famous by its intense flavors and for the variety of its dishes. The rocoto relleno (stuffed pepper) is one of the clearest examples of this culinary flavor, always served with the famous potato gratin. The original recipe is made with strips of rocoto instead of pepper, but we like to make it without super spicy ají and leave the rest of the flavors intact. For this, anise is very important, as is the queso fresco. Try to find Andean cheese, otherwise any cheese that will soften in the oven without melting works too. Potato gratin is the perfect side for meats or stuffed peppers. You can also serve it with a green salad for a light lunch. This dish is a great addition to a buffet table because it can be served easily and made in advance.