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peruvian Potato Cake

Potato Cake

A very famous dish in Peru, prepared for special events and served as a entry and main course
5 from 1 vote
Prep Time 20 mins
Cook Time 1 hr 30 mins
Course entry
Cuisine Peruvian
Servings 6 people
Calories 327 kcal


  • 1 ½ kg of white potato preferably
  • 3 eggs
  • 350 gr of Serrano cheese
  • 1 bar of butter
  • 1 cup of evaporated milk
  • Whole anise and salt


  • Wash the potatoes, peel them and cut them into slices. Calculate making the cuts neither as thick nor as thin as this will depend on the cooking, try to make these slices homogeneous so that there is equality at the time of cooking.
  • Prepare a baking sheet and spread it with butter. Arrange the potatoes in slices, interspersed with small pieces of butter and form different layers, trying to make them homogeneous.
  • In a bowl, beat the egg whites until stiff, pour the milk little by little and also the salt and anise.
  • Now add this mixture to the source with the potatoes until completely covered.
  • Slic the cheese on the cake.
  • Turn the oven on at a temperature of 180 ° C, let it heat for 15 minutes before placing the pan.
  • When this time has passed, introduce it and let it cook for 35 minutes.
  • Check from time to time to avoid browning the potato cake. Controls the oven temperature.
  • Remove the pan from the oven and serve in square portions.


Potato Pie History

Potato Pie is a dish that is consumed in several countries in South America. However, it is of British origin, its reference of origin is Cottage pie.
In the United Kingdom the name usually varies according to the type of meat they use as a filling, in South America beef is used, as for example in Chile and Argentina. In Peru, Arequipa, we do not use filling for this cake.
Keyword Potato Cake