Bolivian Cassava and Cheese Bake

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Sonso de Yuca is a beloved baked casserole from Bolivia's Cochabamba Valley, where grated cassava is bound with cheese and eggs into a tender, custardy bake. The yuca cheese version leans fully savory, with a golden crust and a soft, almost polenta-like interior studded with melting cheese. It is traditionally served as a hearty side or a satisfying meatless main with a fresh salad or a spoonful of llajwa ( Bolivian salsa).

Nutrition Facts

Per serving (estimated)

• 405 kcalCalories
• 18 gFat
• 10 gSaturated Fat
• 52 gCarbs
• 3 gFiber
• 2 gSugar
• 12 gProtein
• 380 mgSodium
• 450 mgPotassium
• 220 mgCalcium
• 1.5 mgIron
• 28 mgVitamin C
• 180 mcgVitamin A

Ingredients

For the Bake

• 2 lbs (about 4 medium) fresh yuca/cassava, peeled and finely grated
• 1 1/2 cups shredded Bolivian queso fresco or Monterey Jack cheese, divided
• 2 large eggs, lightly beaten
• 1/2 cup whole milk
• 4 tbsp unsalted butter, melted and slightly cooled
• 1 tsp fine sea salt
• 1/2 tsp freshly ground black pepper
• 2 tbsp finely grated Parmesan or hard Bolivian cheese

For the Pan and Garnish

• 1 tbsp unsalted butter, softened, for greasing
• 1 tbsp fine dried breadcrumbs
• 2 tbsp crumbled queso fresco for topping
• Cracked black pepper, for finishing

Directions

1. Preheat the oven to 375°F (190°C). Generously butter a 9-inch round baking dish or cast-iron skillet and dust it with the breadcrumbs, tapping out the excess.
2. Peel the yuca, cut it into chunks, and finely grate it on the smallest holes of a box grater or in a food processor fitted with the shredding disc. Working in batches, place the grated yuca in a clean kitchen towel and squeeze firmly over the sink to extract as much starchy liquid as possible; this step is critical for a tender, non-watery bake.
3. In a large bowl, whisk together the beaten eggs, milk, melted butter, salt, and pepper. Add the squeezed grated yuca and 1 cup of the shredded cheese, and stir until the cassava is evenly coated and the cheese is distributed throughout.
4. Transfer the mixture to the prepared baking dish and press it into an even layer with a spatula. Sprinkle the remaining 1/2 cup shredded cheese, the Parmesan, and the crumbled queso fresco over the top, then finish with a few cracks of black pepper.
5. Bake on the middle rack for 45 to 50 minutes, until the top is deep golden brown, the edges are pulling away from the sides, and a knife inserted in the center comes out hot and clean (cassava should feel tender). If the top browns too quickly, tent loosely with foil after 30 minutes.
6. Remove from the oven and let rest at room temperature for 10 minutes so the cheesy custard sets up enough to slice cleanly. Cut into wedges and serve warm.
7. Serve as a hearty main with a crisp tomato and onion salad, or alongside grilled meats with a small bowl of llajwa (fresh tomato and locoto salsa) for contrast.

Cook’s Notes

• Squeeze the grated yuca very firmly in a clean towel; excess moisture is the most common reason a sonso turns gummy or falls apart.
• Use freshly peeled yuca whenever possible. If using frozen grated cassava (yuca), thaw completely and squeeze out the moisture twice before mixing.
• Authentic Bolivian queso fresco or queso criollo is ideal, but Monterey Jack, mild mozzarella, or a mix of Jack and feta (rinsed) work well as substitutes outside Bolivia.
• Letting the bake rest 10 minutes off the heat is essential; the starch and eggs need that time to firm up so each wedge holds its shape.
• For a richer, slightly sweet version (sonso dulce), whisk 2 tablespoons of sugar into the egg mixture and skip the black pepper; the savory and sweet versions are both classic in Cochabamba.

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