Potato and Yautía Pastelón

24 Sep

Recently my grandma was in the hospital… and when this happens, my mom stays with her all the time and I become the official vegetarian food delivery service.

This is one of the recipes I made for my mom while she was staying with my grandma at the hospital.  It was easy to make, nutritious and delicious.



2 medium red potatoes, chopped into 2” pieces
1 medium white yautía, chopped into 2” pieces
1 broccoli stalk, both florets and stem, chopped into small pieces
1 cup frozen corn, thawed
½ onion, chopped
1 tbs sofrito
2 tbs horseradish
3 tbs butter, divided
1 tbs parmesan cheese
1 handful of shredded mozzarella cheese
Sal t and Pepper to taste
About 1 tbs of olive oil
Canola Oil Spray


  1. In a medium saucepan, I place the chopped potato and yautía pieces along with the broccoli stems but not the florets.  I add water until it comes up halfway.  Add salt to taste, cover and bring to a quick boil over medium heat.  I usually lower the heat when I see some steam coming out of the cover to avoid the water to completely evaporate.  Pieces are usually cooked after 15 minutes. 
  2. Right before you turn off the heat from the potato/yautía… place the broccoli florets inside the same pot so it steams with the steam from the pot.  Cover immediately, wait about 15 seconds and turn off the heat on that burner.  Broccoli florets will be cooked thoroughly in about 5 minutes.
  3. While the potatoes and yautías cook, we prepare the filling… in a medium skillet over medium heat we add olive oil and sofrito.  Sauté for a few minutes.  Add the chopped onion and sauté some more until the onion softens.   Add the thawed corn and cooked broccoli florets. Season with salt and pepper and mix well so all the flavors mix in.  Set aside.
  4. Drain all the remaining water from the cooked potatoes, yautías and broccoli stems and return to the same pot.  Add butter, olive oil, horseradish and parmesan cheese.  You could add a handful of shredded mozzarella cheese too if you’d like.  Mash it all together until smooth.
  5. In a medium-sized glass baking dish sprayed with Canola Oil, add about half of the mashed potato/yautía mix.  Spread it out evenly across the bottom.  Add the corn/broccoli filling on top of this layer.  Now cover with the remaining potato/yautía mash.  Sprinkle with shredded mozzarella cheese.
  6. Bake in oven at 450F for about 10-12 minutes, until the cheese on top melts and becomes golden brown.  The pastelón per se is all cooked so you’re just looking for a nice crusty top.


Serve alongside a crispy green salad…  This is a great potluck dish or to take to someone when they’re “under the weather”.

One Response to “Potato and Yautía Pastelón”

  1. Jessafur October 21, 2010 at 11:02 pm #

    This looks AMAZing!!!! Thanks for posting this recipe!

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