Three-Color Potato Kuku (کوکو سیب زمینی سه رنگ) — Persian Layered Potato Casserole

• 1200 gYukon Gold potatoes, peeled and cut into 3 cm chunks (Rinse briefly to remove excess surface starch)
• 14 gFine salt (About 2 1/4 tsp, divided)
• 70 gUnsalted butter (Divided)
• 120 mlWhole milk (Warm)
• 120 mlHeavy cream (Room temperature)
• 4 largeEggs (Room temperature)
• 2 gGround black pepper (About 1 tsp)
• 2 gGround turmeric (About 1 tsp)
• 15 mlNeutral oil (For greasing the pan)
• 200 gCooked beef or chicken sausage (Diced 1 cm; choose halal-certified if needed)
• 15 mlOlive oil (1 tbsp)
• 120 gYellow onion (Finely diced)
• 10 gGarlic (Finely grated (about 3 cloves))
• 300 gTomatoes (Grated or crushed; about 2 medium)
• 30 gTomato paste (2 tbsp)
• 15 mlHot sauce (1 tbsp, adjust to taste)
• 2 gSmoked paprika (1 tsp)
• 1 gDried oregano (1/2 tsp)
• 150 gMozzarella cheese, low-moisture (Coarsely grated)
• 120 gCheddar cheese (Grated)
• 120 gFeta cheese (Crumbled)
• 25 gFresh dill (Finely chopped)
• 25 gFresh parsley (Finely chopped)
• 40 gScallions (Thinly sliced)
• 2 gGround cumin (1 tsp)

Instructions

1. 1

   Heat the oven to 190°C / 375°F with a rack in the middle. Grease a 23×23 cm (9×9 in) baking dish with 15 ml neutral oil, including corners. Set a kettle of water to boil for the potatoes, and line a tray with paper towels for draining the sausage mixture later if needed.

2. 2

   Boil the potatoes: place 1200 g potatoes in a pot, cover with cold water by 3–4 cm, and add 10 g of the salt. Bring to a boil, then simmer 15–18 minutes until a knife slides in easily. Drain well, return to the hot pot, and steam-dry 2 minutes to remove excess moisture.

3. 3

   Mash and enrich: mash potatoes until smooth, then stir in 50 g butter until melted. Add warm milk (120 ml) and heavy cream (120 ml) and mix until thick but spreadable. Cool 5 minutes, then beat in 4 eggs, black pepper, turmeric, and the remaining 4 g salt until fully combined.

4. 4

   Cook the red layer: in a skillet over medium heat, warm 15 ml olive oil. Add onion and cook 6–8 minutes until soft and lightly golden. Add garlic for 30 seconds, then stir in diced sausage and cook 2 minutes. Add grated tomatoes, tomato paste, hot sauce, paprika, and oregano; simmer 6–8 minutes until thick and jammy.

5. 5

   Divide the potato base evenly into three bowls (about 520–560 g each). Mix the red sauce into one bowl until uniformly tinted and spoonable. In a second bowl, fold in mozzarella, cheddar, and feta. In the third bowl, fold in dill, parsley, scallions, and cumin for a bright green-speckled mixture.

6. 6

   Layer and bake: spread the red potato mixture into the prepared dish, pressing to an even layer. Add the cheese layer next, smoothing gently so it stays distinct. Finish with the herb layer. Dot the top with the remaining 20 g butter. Bake 35–40 minutes until set and the edges are bubbling.

7. 7

   Brown and rest: switch to broil/grill on high for 2–4 minutes to lightly brown the top, watching constantly to prevent scorching. Remove and rest 15 minutes at room temperature so slices hold cleanly. Cut into 8 squares with a sharp knife, wiping between cuts for crisp layers.