Three for lunch and this is all that’s left of my crazy Peruvian Potato Casserole…really delicious. 2012 may be the year of the Dragon but it’s also the year of the Potato. This year is a double whammy for Peruvian food because Peruvian cuisine is not only all about the potato but its also on the list of culinary trends predicted for this year. This dish is a hot version of a Peruvian causa which is filled layers of seasoned mashed potato. This hot version is topped with a very simple cheese souffle, more like a meringue than a souffle. Its cooking 101 here so don’t be intimidated with those French terms: souffle and meringue…they’re no big deal.
This dish is real comfort food for the winter months and easy to make for a crowd. I’ve used a pork picadillo and cheddar cheese for my filling but spinach and chicken with feta would be awesome and any sauteed veggie medley would work as a vegetarian alternative. There’s no butter, sour cream or bacon to raise the calories of the potato so it’s nearly quilt free eating. Give this a try next time you’re hungry for mashed potatoes.