Chilean Potato Chupe — Homemade Chupe de Papas Casserole Recipe

Versión en Español

Chilean chupe de papas is a layered casserole of sliced boiled potatoes, bread soaked in milk and cooked with an onion, ají de color, and parsley sofrito, sliced chanco cheese, and grated cheese, baked at 180 C (356 F) until gratinated and topped with chopped hard-boiled egg. It takes 20 minutes of preparation plus 40 minutes of cooking and serves 4 people.

Often confused with pastel de papas, it is an old Chilean dish, simple and quick, for a family meal or a solo lunch.

How to Make Chilean Chupe de Papas?

Use firm, large potatoes so they hold their shape in layers. The potatoes are boiled and sliced, layered with a creamy soaked-bread mixture and cheese, and gratinated in the oven.

Nutritional Information

Each serving of chupe de papas contains approximately 550 kcal, 50 g of carbohydrates, 30 g of fat, 20 g of protein, 4 g of fiber, 7 g of sugars, 125 mg of cholesterol, and 400 mg of sodium. These values are estimates and may vary depending on ingredients and portion sizes.

Homemade Chilean Chupe de Papas Recipe

Preparation: 20 minutes
Cooking: 40 minutes
Servings: 4 people

Ingredients

• 1 kg (2.2 lb) of large potatoes
• 750 ml (3 cups) of milk
• 200 g (7 oz) of sliced chanco cheese
• 200 g (7 oz) of grated parmesan cheese
• 6 slices of bread
• 2 tablespoons of oil
• 2 hard-boiled eggs
• 2 tablespoons of ají de color (sweet paprika)
• 1 small onion
• 1 tablespoon of parsley
• Salt
• Pepper

Instructions

1. Place the well-washed, unpeeled potatoes in a large pot, cover with salted water, and boil over high heat for about 20 minutes. Lift them out, let them cool a few minutes, peel carefully, and cut into slices about 5 mm (1/5 in) thick.

2. In a large bowl, soak the crumbled bread in the milk for about 10 minutes until very soft, then mash with a fork or blend. In a medium skillet, heat a splash of oil over medium heat, add the diced onion, ají de color, and parsley, season, and sauté for a couple of minutes until translucent.

3. Add the soaked bread and stir with a wooden spoon, then add half of the grated cheese, mix, remove from the heat, and set aside. In a baking dish, layer potatoes, soaked bread, sliced chanco cheese, and some grated cheese, then repeat with potatoes, bread, and sliced cheese, and cover the top with the remaining grated cheese.

4. Bake in an oven preheated to 180 C (356 F) for about 10 minutes, until the cheese melts and browns. Let rest briefly and serve very hot, topped with chopped hard-boiled egg, on its own or with meat or salads.

Additional Tips

Choose firm potatoes

Waxy potatoes keep their slices intact when layered and baked.

Use day-old bread

Stale marraqueta or hallulla soaks up the milk better and gives a creamier layer.

Brown it well

For a crustier top, finish under the broiler for 2 to 3 minutes.

Frequently Asked Questions (FAQs)

1. Is chupe de papas the same as pastel de papas?

No. Pastel de papas uses mashed potato over a meat pino, while chupe de papas layers sliced potatoes with a creamy bread and cheese mixture.

2. Can I make it ahead?

Yes. Assemble it, refrigerate it covered, and bake it just before serving, adding a few minutes to the baking time.

3. Which bread is best?

Day-old white bread such as marraqueta or hallulla.

4. What should I serve it with?

It works on its own or with grilled meat and fresh salads.

What Is Chupe de Papas?

Chupe de papas is an old Chilean potato casserole with layers of sliced potatoes, milk-soaked bread, and cheese, baked until golden.

Benefits of Potatoes

Potatoes provide vitamin C, B vitamins, folic acid, magnesium, and iron, and cooled potatoes contain resistant starch.

Did You Know?

The word chupe comes from Quechua, one of the indigenous languages of the Andes, and is used in Chile and Peru for thick, creamy stews and casseroles.

Recommended

• Chilean Chupe de Jurel
• Homemade Potatoes au Gratin
• Chilean Piure Potato Casserole
• Chilean Chiloé Potato Broth