Entree: Bonaire, Sint Eustatius and Saba – Central Culinary Region – Bolo di Batata (Savory baked potato cake made with grated potatoes, eggs, cheese, and island seasonings)

Serving Size: 6

Approximate Time

Prep 25 min

Cook 55 min

Total 1 hr 20 min

Ingredients

- 2 lb (900 g) starchy potatoes, peeled and coarsely grated
- 3 large eggs (approx. 150 g total)
- 1 cup (240 ml) whole milk
- 3 tbsp (42 g) unsalted butter, melted
- 1 cup (100 g) grated Gouda or Edam cheese
- 1 medium onion, finely chopped, about 6 oz (170 g)
- 2 cloves garlic, minced, about 0.2 oz (6 g)
- 1 tsp (5 g) baking powder
- 1 tsp (6 g) salt, adjust to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1/8 tsp (0.5 g) ground nutmeg
- 2 tbsp (8 g) chopped fresh parsley
- 2 tbsp (30 ml) vegetable oil for sautéing and pan greasing
- Optional: 4 oz (115 g) salted cod or smoked pork, soaked/cooked and flaked or crisped (optional for a nonvegetarian version)

Instructions

1. Preheat the oven to 350°F (175°C). Grease a 9x5-inch (23x13 cm) loaf pan or a similar baking dish with 1 tbsp (15 ml) vegetable oil or butter.
2. If using optional salted cod, ensure it is thoroughly soaked, boiled, and flaked; if using smoked pork or bacon, cook until crisp and chop. Set aside.
3. Place the grated potatoes in a clean kitchen towel or fine sieve and press or squeeze out excess moisture. Transfer to a large mixing bowl.
4. In a skillet over medium heat, warm 2 tbsp (30 ml) oil and sauté the chopped onion until translucent, about 5 minutes. Add the garlic and cook 1 minute more. Remove from heat and let cool slightly.
5. In a separate bowl, whisk the eggs, milk, and melted butter until combined. Stir in the baking powder, salt, pepper, and nutmeg.
6. Add the sautéed onion and garlic, grated cheese, chopped parsley, and optional flaked meat to the bowl with drained grated potatoes. Pour the egg-milk mixture over the potato mixture and mix thoroughly to combine.
7. Transfer the batter to the prepared pan, smoothing the top. Bake in the preheated oven 45–55 minutes, or until the center is set and the top is golden brown and slightly crisp.
8. Remove from the oven and let rest 10–15 minutes before slicing. Serve warm as a main course with a simple green salad or pickled vegetables.