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Peruvian Scalloped Potatoes
Why not look to the home of the potato to find the inspiration behind these Peruvian Scalloped Potatoes? Easy to make and hearty. You will love this dish.
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| Servings | Prep Time |
| 4people | 10minutes |
| Cook Time |
| 45minutes |
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Ingredients
- butterfor greasing
- 3 potatoesthinly sliced
- 1 onions, salad (red)thinly sliced
- 1clove garlicfinely chopped
- 3slices cheeselarge slices (gruyere or provolone work well)
- 2 eggs
- 1tbsp oregano, dried
- 2tsp salt, ground sea
- 2tsp black pepper, ground
- 1cup evaporated milk
Instructions
- Pre-heat oven to 350 f (180 c). Grease a small casserole or Pyrex dish with some butter.
- Arrange two layers of potato, a layer of onion, some garlic and a large slice of cheese. Repeat two more times. Place a further layer of potatoes on top. In a bowl beat the eggs until well combined. Add the oregano, salt, pepper and evaporated milk. Stir and then pour over the potatoes.
- Bake for approximately 45 minutes or until cooked through and golden brown. Allow to stand for at least 5 minutes before serving.
Recipe Notes
https://compassandfork.com/recipe/the-best-peruvian-scalloped-potatoes-recipe-ever/
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https://compassandfork.com/recipe/the-best-peruvian-scalloped-potatoes-recipe-ever/ |