Baked Bolivian Potato and Corn Casserole
A hearty layered casserole combining native Bolivian potatoes and corn with savory spices and cheese, baked until golden and bubbling. This latin american-inspired vegetarian (vegetarian) ready in about 80 minutes pairs fresh corn kernels, tablespoons olive oil, medium, finely chopped onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1.5 pounds, peeled and thinly sliced Bolivian potatoes
- 1 cup fresh corn kernels
- 2 tablespoons olive oil
- 1 medium, finely chopped onion
- 3, minced garlic cloves
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup grated queso fresco
- 1 cup milk
- 2 tablespoons, chopped fresh cilantro
Instructions
- Step 1: Preheat oven to 375°F. Heat 2 tablespoons olive oil in a skillet over medium heat. Add 1 medium finely chopped onion and 3 minced garlic cloves, sauté for 4 minutes until translucent and fragrant.
- Step 2: Stir in 1 teaspoon ground cumin, 1/2 teaspoon smoked paprika, 1 teaspoon salt, and 1/2 teaspoon black pepper, cooking for 1 minute to bloom the spices.
- Step 3: In a greased 9x9-inch baking dish, arrange a layer of 1.5 pounds peeled and thinly sliced Bolivian potatoes covering the bottom.
- Step 4: Sprinkle half of the 1 cup fresh corn kernels over the potato layer, then half of the sautéed onion and spice mixture.
- Step 5: Add half of 1 cup grated queso fresco evenly on top. Repeat layering with remaining potatoes, corn, onion mixture, and cheese.
- Step 6: Pour 1 cup milk evenly over the assembled casserole, allowing it to seep between layers.
- Step 7: Cover tightly with foil and bake for 45 minutes. Remove foil and bake an additional 15 minutes until the top is golden and bubbling.
- Step 8: Let rest 10 minutes, then garnish with 2 tablespoons chopped fresh cilantro and serve warm.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Baked Bolivian Potato and Corn Casserole take to make?
Total time is about 80 minutes (20 min prep + 60 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Baked Bolivian Potato and Corn Casserole?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep fresh corn kernels from drying out.
Can I substitute ingredients in Baked Bolivian Potato and Corn Casserole?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Baked Bolivian Potato and Corn Casserole for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Baked Bolivian Potato and Corn Casserole vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
