Huancayo Potatoes in Cream Sauce (Papas a la Huancaína)
Source and licence
"Huancayo Potatoes in Cream Sauce (Papas a la Huancaína)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Huancayo_Potatoes_in_Cream_Sauce_(Papas_a_la_Huanca%C3%ADna), revision 4613391), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Huancayo_Potatoes_in_Cream_Sauce_(Papas_a_la_Huanca%C3%ADna)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4613391
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
- 10 medium potatoes (new or red a good choice)
- 1 pound cheese (Romano, Mexican or feta work well)
- 4 aji amarillo (Peruvian yellow chili peppers), seeded and deveined
- 1 cup evaporated milk
- ½ cup vegetable oil
- 2 cloves garlic
- 8 saltine crackers
- 1 tablespoon prepared mustard
- Salt
- Pepper
- Lettuce
- 3 hard boiled eggs
- Black olives
Method
- Peel and boil potatoes as you normally would. Drain water, and allow them to cool.
- In a blender, purée the cheese, peppers, milk, oil, garlic, crackers, mustard, salt and pepper. The sauce should be fairly thick; add more crackers if not, or add milk if too thick
- Lay a bed of lettuce in a serving dish and place the potatoes on top. Cover with the sauce. Cut the hard boiled eggs in half and place on top of the potatoes. Add black olives if desired.