--- title: "Chilean Potato Chupe — Homemade Chupe de Papas Casserole Recipe" description: "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..." url: https://www.chileanfoodrecipes.com/chilean-potato-chupe-de-papas-casserole-recipe/ date: 2026-09-27 modified: 2026-09-27 author: "Carlos Uhart M." image: https://www.chileanfoodrecipes.com/wp-content/uploads/2026/09/chilean-potato-chupe-casserole-featured.jpg categories: ["Main Dishes"] type: post lang: en --- # Chilean Potato Chupe — Homemade Chupe de Papas Casserole Recipe [Versión en Español](https://comidaschilenas.com/receta-de-chupe-de-papas-chilenas/) ![Chilean chupe de papas, a layered potato and cheese casserole](https://www.chileanfoodrecipes.com/wp-content/uploads/2026/09/chilean-potato-chupe-casserole-featured.jpg)*Homemade Chilean chupe de papas* 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. ![Boiled potatoes to slice for chupe de papas](https://www.chileanfoodrecipes.com/wp-content/uploads/2026/07/boiled-potatoes-for-chilean-piure-casserole.webp)*Boiled potatoes* 1. 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. ![Bread soaked in milk for the chupe](https://www.chileanfoodrecipes.com/wp-content/uploads/2026/09/bread-soaked-in-cream-chupe.jpg)*Soaked bread* 1. 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. ![Grated cheese for the chupe topping](https://www.chileanfoodrecipes.com/wp-content/uploads/2026/09/grated-parmesan-cauliflower-budin.jpg)*Grated cheese* 1. 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. | Original ingredient | Substitute | Ratio | Flavor note | | --- | --- | --- | --- | | Chanco cheese | Mozzarella or gouda | 1:1 | Similar melt | | Parmesan | Any hard grating cheese | 1:1 | Slightly different flavor | | Whole milk | Milk with a little cream | 1:1 | Richer | | Hard-boiled egg | Fried egg on top | 1 per plate | Heartier | ## 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](https://www.chileanfoodrecipes.com/chilean-canned-jack-mackerel-chupe-de-jurel-recipe/) - [Homemade Potatoes au Gratin](https://www.chileanfoodrecipes.com/homemade-potatoes-au-gratin-papas-gratinadas-recipe/) - [Chilean Piure Potato Casserole](https://www.chileanfoodrecipes.com/chilean-piure-sea-squirt-potato-casserole-recipe/) - [Chilean Chiloé Potato Broth](https://www.chileanfoodrecipes.com/chilean-chiloe-potato-broth-caldo-de-papas-recipe/)