Potato and Sausage Casserole (Papa Turmada)
La papa turmada is a baked potato and criolla sauce with sausage casserole, from Cucuta, Norte de Santander Colombia.
- Prep
- 19 min
- Cook
- 44 min
- Total
- 1 hr 3 min
- Servings
- As written in source
- Difficulty
- Medium
Timings are approximate — worked out from the method, not measured in a test kitchen.
Ingredients
Quantities are retained as written by the source and do not scale automatically. Tap an ingredient to check it off as you go.
Cooking instructions
Procedure
Boil potatoes until tender (20 minutes).
Procedure
Cut bread into small squares and wet with milk.
Procedure
Grease a 9 x 13-inch (about 25 x 32-cm) Pyrex baking dish.
Procedure
Put a layer of potato, then a layer of hogao and sausage, a layer of sliced egg, a layer of wet bread and a layer of mozzarella cheese. Optionally, add thyme to the hogao.
Procedure
Repeat with another layer of potato, wet bread, and Parmesan cheese.
Procedure
Bake 30 minutes at 350°F (175°C), and serve.
Photo: Lgvanegas at English Wikibooks · Public domain · · Photo source and licence
Wikibooks contributors · CC BY-SA 4.0 · https://creativecommons.org/licenses/by-sa/4.0/ · Adapted; quantities retained as written. · Original source
Read it through first
Skim all 6 steps before you start — it is the difference between cooking and firefighting.
Scale it
Use the quantities listed in the original recipe. Adjust them manually if making a different batch size.
Storage
Cool completely, then keep in an airtight container in the fridge for up to three days.
Reheating
Reheat gently with a splash of water in a covered pan, rather than blasting it, so nothing dries out.
Approximate values per serving. Worked out from the ingredient list — treat them as a guide, not a measurement.
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