An Arequipeño picantería classic, creamy inside and golden on top. Thin layers of potato and Paria cheese bake into a tender, neatly set slice, with the gentle aroma of anise that makes it unmistakable. Serve it warm beside rocoto relleno and it is easy to understand why this pairing is inseparable.
Preheat the oven to 180°C. Peel the white potatoes and slice them evenly, about 3 to 4 mm thick; keeping that thickness consistent helps every layer soften at the same rate without leaving a hard center.
Whisk the egg with the evaporated milk, anise, and salt for 1 minute, until the custard is smooth and lightly foamy. Make sure the salt is fully dissolved before you start layering.
Grease a roughly 20 × 30 cm rectangular baking dish with about one third of the butter. Build alternating layers of potato slices and
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Pour the custard slowly over the entire surface and gently shift the dish so it runs down between the layers. Dot the remaining butter over the top; you should see liquid settling between the slices rather than pooling only on the surface.
Bake at 180°C for 45 minutes, or until a knife inserted through the center passes through the potato without firm resistance, the custard is set, and the top is golden. Remove with oven mitts and rest for 5 minutes before slicing; serve warm. If the slice holds together while the inside stays creamy, it came out just right. Time to eat!
