Peruvian Layered Potato Casserole (Causa Rellena)
Causa rellena Say it: KOW-sah reh-YEH-nah
Causa rellena is Peru's beloved cold layered potato dish, often served as a starter or light meal. Velvety mashed yellow potatoes are seasoned with sharp lime and fragrant ají amarillo, then layered with creamy chicken salad and silky avocado. The result is a vibrant, refreshing terrine that tastes bright, mildly spicy, and rich all at once. It is a staple at family gatherings and celebrations, prized for its beautiful presentation and make-ahead convenience, showcasing the Peruvian love for potatoes and ají.
Peruvian Layered Potato Casserole (Causa Rellena)
Causa rellena
Pronounced KOW-sah reh-YEH-nah
- Serves
- 4
- Prep
- 30 min
- Cook
- 25 min
- Total
- 55 min
- Level
- Medium
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
For the potato base
For the chicken filling
For assembly and garnish
Method
Put the chicken breast in a saucepan, cover with cold water, and add a pinch of salt. Bring to a simmer over medium heat and cook for 12–15 minutes until the chicken is opaque throughout and no longer pink. Drain, let cool slightly, then shred into bite-size pieces.
Meanwhile, place the potatoes in a large pot, cover with cold water, and add a generous pinch of salt. Bring to a boil and cook for 15–20 minutes until fork-tender. Drain well, return to the pot, and mash while still hot until completely smooth.
Add the ají amarillo paste, 3 tablespoons lime juice, vegetable oil, and 1 teaspoon salt to the mashed potatoes. Mix thoroughly until uniform and taste, adjusting salt or ají to your preference. Let the potato mixture cool completely.
In a mixing bowl, combine the shredded chicken, mayonnaise, 2 tablespoons lime juice, red onion, 1/4 teaspoon salt, and black pepper. Stir until creamy and well coated.
Line an 8x4-inch (20x10 cm) loaf pan with plastic wrap, leaving an overhang on all sides. Press half of the potato mixture into an even layer on the bottom.
Layer the chicken filling on top, then arrange the avocado slices in a single layer over the chicken. Cover with the remaining potato mixture, pressing firmly to compact the layers.
Fold the plastic wrap over the top and refrigerate for at least 1 hour, or overnight, until very firm and chilled.
To serve, invert the loaf pan onto a serving plate, remove the plastic wrap, and garnish the top with hard-boiled egg slices and black olives. Place lettuce leaves on individual plates, slice the causa into 1-inch (2.5 cm) thick portions, and serve cold.
Regional variant: Causa Rellena de Atún (Tuna Causa)
Replace the chicken breast with one 5 oz (140 g) can of tuna, drained and flaked. Mix the tuna with the same mayonnaise, lime juice, red onion, salt, and pepper. For a classic limeño touch, add 1 tablespoon finely chopped fresh cilantro and a few capers. Assemble in the same layers with potato, tuna mixture, and avocado.
Cook's notes
- Use starchy yellow potatoes like Yukon Gold; waxy potatoes won't hold together as well and can become gluey.
- For cleaner slices, dip a sharp knife in hot water and wipe it clean between cuts.
- Ají amarillo paste varies in heat; start with 2 tablespoons and add more to taste.
Serve with
Serve cold on lettuce leaves as a starter or light lunch; traditionally accompanied by chicha morada or a cold beer.
Make ahead and storage
Assemble up to 1 day ahead and refrigerate; garnish just before serving. Leftovers keep covered in the refrigerator for up to 2 days.
