In Spanish, you call it pastelón. Pastelón has several versions in different Latin American countries. In Puerto Rico, it’s a lasagna made with sweet plantains. The Dominican Pastelón, is a potato pie, similar to Shepherd’s pie, and usually has ground meat. In Central America and Colombia, pastelones are made in different shapes and ingredients, all of them potato-based. This version of pastelón de papa y queso does not have meat, so everyone can enjoy it.
This Layered Potato and Cheese Casserole recipe has 3 layers of flavor: potatoes, sauteéd vegetables, and a layer of delicious Tropical Queso Blanco and Cotija Cheese. Enjoy it for dinner with your family, and have the leftovers the next day!
- 4 pounds Yukon gold or white all-purpose potatoes, peeled
- 1 tablespoon olive oil
- 1 medium onion, diced
- 1 medium green bell pepper, seeded and diced
- 1 12-ounce can evaporated milk
- 3 large eggs
- 1 tablespoon all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 10-ounce package Tropical Queso Blanco, shredded
- 1/2 cup Tropical Grated Cotija
- Place potato slices and enough water to cover in a large saucepan. Over high heat, heat to boiling; reduce heat to low. Cook potatoes 5 minutes or until almost tender. Drain well.
- Meanwhile, in 10-inch skillet over medium heat, in hot oil, cook onion and pepper until tender-crisp, about 5 minutes, stirring occasionally.
- In blended or food processor, blend evaporated milk, eggs, flour, salt and pepper until blended and smooth.
- Preheat oven to 350F. Grease 13-by-9-inch baking dish or casserole. Set aside 1/2 cup queso blanco. Place a layer of sliced potatoes in baking dish; top with a layer of sautéed vegetable mixture, a layer of shredded cheese and a sprinkle of Cotija cheese. Repeat layering until potatoes, vegetables and cheese are used. Pour egg mixture over potatoes. Sprinkle with reserved queso blanco. Cover dish with foil.
- Bake 30 minutes. Uncover and bake 15 minutes longer or until golden brown on top.