This Parmesan Creamed Potatoes side dish comes to us from Cusco, Peru. Soft and tender potatoes are smothered and enveloped in a thick and creamy sauce and topped with parmesan cheese for a crispy top layer.
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Ways to Make Potatoes
According to Diana Leet at Finding Lovers, there are 61 ways to cook potatoes. Creamed potatoes, scalloped potatoes, baked potatoes, mashed potatoes, and Lionized Potatoes are just a few.
How to Store Potatoes
Leftovers will keep well in an airtight container in the fridge for about 3 to 4 days.
To reheat Parmesan Creamed Potatoes, cover the baking dish with aluminum foil and reheat in the oven at 350F until warmed through.
History of the Potatoe
The Inca Indians in Peru were the first to cultivate potatoes around 10,000 years ago. In 1536 Spanish Conquistadors conquered Peru, discovered the flavors of the potato, and carried them to Europe.
in 1589 Sir Walter Raleigh began growing potatoes on his 40,000-acre farm near Cork, Ireland. It took nearly four decades for the potato to spread to the rest of Europe.
Today, Idaho is the largest producer of potatoes in the world. However, it wasn’t until 1872 when the Russet Burbank variety was developed, that the Idaho potato industry began to flourish.
The Metropolitan City of Cusco, Peru
Cusco is the capital of the Cusco Region and of the Cusco Province. The city is the seventh most populous in Peru and, in 2017, had a population of 428,450. Its elevation is around 11,200 ft (3,400 m).
In 1983, Cusco was designated as a World Heritage Site by UNESCO. It has become a major tourist destination, hosting nearly 2 million visitors a year. The Constitution of Peru (1993) designates it as the Historical Capital of Peru.
A Brief History of Cusco
The Killke people occupied the region from 900 to 1200 CE, prior to the arrival of the Inca in the 13th century. The Inca later expanded and occupied the area in the 13th century.
The city fell to the sphere of Huáscar during the Inca Civil War and was captured by the generals of Atahualpa in April 1532 in the Battle of Quipaipan. Nineteen months later, Spanish explorers invaded the city and gained control because of their superior military technology.
Cusco was the center for the Spanish colonization and spread of Christianity in the Andean world. It became very prosperous thanks to agriculture, cattle raising, and mining, as well as its trade with Spain. The Spanish colonists constructed many churches and convents, as well as a cathedral, university, and archdiocese.
Tourism in Cusco, Peru
Cusco was once the capital of the Inca Empire and is now known for its archaeological remains and Spanish colonial architecture. Plaza de Armas is the central square in the old city, with arcades, carved wooden balconies, and Incan wall ruins. The baroque Santo Domingo Convent was built on top of the Incan Temple of the Sun (Qoricancha) and has archaeological remains of Inca stonework.
In Cusco, every corner tells a story and every story is captivating, mystical, and inviting. Imagine walking through streets with names like “Coffin”, Siete Culebras [Seven Serpents], and “Harpies” [Harpies]. In these streets time seems to have stopped, every corner offers a piece of history, and the stones remain alive because they have survived intact.
Cusco witnessed the arrival of the Spanish, and yet to this day it conserves ancestral magic which captivates the thousands of visitors who each year form part of its living history.
Cusco is acknowledged as the historic capital of Peru and renowned as the navel of the Earth.
The Cuisine of Cusco
As the capital of the Inca Empire, Cusco was an important agricultural region. It was a natural reserve for thousands of native Peruvian species, including around 3,000 varieties of potato cultivated by the people. Fusion and neo-Andean restaurants developed in Cusco, in which the cuisine is prepared with modern techniques and incorporates a blend of traditional Andean and international ingredients.
– Featured Restaurant –
Marcelo Batata Restaurante
C. Palacio 121, Cusco 08002, Peru
OUR NICHE IS CREOLE AND ANDEAN CUISINE: We raise the flavors of that beautiful mixture of races that have allowed us to create an endless number of flavors that each Peruvian carries in their veins.
We are fans of chili peppers, native potatoes, passion flowers, avocados, rice, and corn. Slow cooks and abrasive stoves are our passion.
How to Make This ScallopParmesan Creamed Potatoes Recipe
Although this recipe takes over an hour to cook it is not hard to make and is the very best potato casserole dish I have ever eaten. So gather your equipment and ingredients and let’s make some Parmesan Creamed Potatoes.
What You Need to Make Parmesan Creamed Potatoes
Equipment Needed
- Boiling Pot or Dutch Oven
- Mixing Bowl
- Casserole Dish
- Mixing Spoons
- Measuring Cups
- Pot Holders
For the Potatoes
- 3 lbs russet potatoes peeled and cut into 1-inch chunks
- 3 cups heavy cream
- ¼ tsp baking soda
- ¼ tsp black pepper
- ½ cup heavy cream
- 6 tbsp unsalted butter cut into 6 pieces
For the Topping
- ½ cup parmesan cheese grated
- ½ cup panko bread crumbs
- 2 tbsp unsalted butter melted
Cooking Directions for Parmesan Creamed Potatoes
Time needed: 1 hour and 10 minutes.
How to Cook Parmesan Creamed Potatoes
- Preheat the Oven
Adjust oven rack to middle position and heat oven to 375°F.
- Chop the Potatoes
Peel and cut your potatoes into one-inch squares.
- Cook the Potatoes
Combine potatoes, 3 cups cream, baking soda, 2 teaspoons salt, and 1 teaspoon black pepper in a large saucepan or Dutch oven. Bring to a boil over medium heat and reduce heat to low.
- Simmer the Potatoes
Cook at a bare simmer, stirring often, until potatoes have softened to fork-tender but not crumbling, about 25-30 minutes.
- Mix the Breading
In a small bowl, combine Parmesan, bread crumbs, melted butter, and ¼ teaspoon salt and set aside for later use.
- Spray the Casserole Dish
Spray a 13×9-inch casserole dish with nonstick cooking spray.
- Remove from Heat
Remove the potatoes from the heat and add the remaining ½ cup cream and 6 tablespoons butter. Stir in gently until the butter has melted, about 1 minute.
- Transfer to Casserole Dish
Pour the potato mixture into the prepared casserole dish and sprinkle evenly with the Parmesan/Panko mixture.
- Bake to a Bubbling Perfection
Bake, uncovered, until golden brown and bubbling around edges, 20-30 minutes.
- Cool and Serve
Allow the dish to cool for 10-15 minutes before serving.
They are a delicious side perfect for Thanksgiving and Christmas or anytime you have a craving for creamy potatos.
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Parmesan Creamed Potatoes
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Equipment
- 1 Casserole Dish – 3 qts
Ingredients
For the Potatoes
- 3 lbs russet potatoes peeled and cut into 1-inch chunks
- 3 cups heavy cream
- ¼ tsp baking soda
- ¼ tsp black pepper
- ½ cup heavy cream
- 6 tbsp unsalted butter cut into 6 pieces
For the Topping
- ½ cup parmesan cheese grated
- ½ cup bread crumbs
- 2 tbsp unsalted butter melted
Instructions
For the Potatoes
- Adjust oven rack to middle position and preheat the oven to 375°F.
- Chop potatoes and combine with heavy cream, baking soda, and black pepper in a large saucepan or Dutch oven. Bring to a boil over medium heat and reduce heat to low.3 lbs russet potatoes, 3 cups heavy cream, ¼ tsp baking soda, ¼ tsp black pepper
- Cook at a bare simmer, stirring often, until potatoes have softened to fork-tender but not crumbling, about 25-30 minutes.
- Remove from the heat and add the remaining ½ cup cream and 6 tablespoons butter. Stir gently until the butter has melted, about 1 minute.½ cup heavy cream, 6 tbsp unsalted butter
For the Topping
- Spray a 13×9-inch casserole dish with nonstick cooking spray.
- In a small bowl, combine Parmesan, bread crumbs, melted butter, and ¼ teaspoon salt; set aside.½ cup parmesan cheese, ½ cup bread crumbs, 2 tbsp unsalted butter
Bake the Dish
- Pour the mixture into the prepared casserole dish and sprinkle evenly with the Parmesan/Panko mixture.
- Bake, uncovered, until golden brown and bubbling around edges, 20-30 minutes.
- Allow the dish to cool for 10-15 minutes before serving.
Nutrition
Recipes That Go Well With Parmesan Creamed Potatoes
Photo Credits:
- By Taste The World Cookbook – Copyright 2022 All rights reserved.
- By Marcelo Batata Restaurante – By https://www.facebook.com/cuzcodining/
- By Martin St-Amant (S23678) – Own work, CC BY 3.0, https://commons.wikimedia.org/w/index.php?curid=3945833
- By Diego Delso, CC BY-SA 4.0, https://commons.wikimedia.org/w/index.php?curid=43175194
- By David Stanley from Nanaimo, Canada – Hatunrumiyoc, CC BY 2.0, https://commons.wikimedia.org/w/index.php?curid=24200178
- By Martin St-Amant (S23678) – Own work, CC BY 3.0, https://commons.wikimedia.org/w/index.php?curid=3947047
- By Lindaazucena00 – Own work, CC BY-SA 4.0, https://commons.wikimedia.org/w/index.php?curid=73209051
