POTATO AND CHEESE CASSEROLE (PASTEL DE PAPAS)

Steps:

• 1. Place oil and melted butter in a 9-inch casserole dish and spread evenly across the bottom. Set dish aside.
• 2. Place the potatoes in a large pot and cover them with water. Add the onion pieces to the water, along with salt, garlic clove, and the anise seeds. Bring the water to a simmer and cook the potato slices until they are just barely tender, about 8 to 10 minutes.
• 3. Drain the potatoes in a colander and set them aside until cool enough to handle.
• 4. Place evaporated milk, cornstarch, egg, salt and pepper in a food processor and blend until smooth.
• 5. Preheat the oven to 350°F.
• 6. Place a layer of sliced potatoes on the bottom of the casserole dish, the arrange a layer of sliced cheese over the potatoes. Repeat with potato and cheese layers until the casserole dish is full, ending with a layer of cheese. Press down gently on the layers to be sure the layers are snugly in place.
• 7. Pour the milk mixture evenly over the top of the casserole. Top with grated Jack cheese and grated Parmesan cheese. Cover the casserole dish with foil
• 8. Place the casserole dish in the oven, and bake about 30 minutes or until it's hot and bubbly. Remove the foil, and return the casserole dish to the oven to bake another 10 to 15 minutes or until the top is starting to brown.
• 9. Remove the dish from the oven, and let it stand 15 minutes before serving. To serve, make one vertical cut down the center, then cut 3 rows horizontally (for 6 portions), and remove portions with a serving spatula.