The rugged potato is able to grow in the cold climates of the Andes and provided much of the vitamins needed for survival throughout time. To be able to store them without rotting, especially during the winter months, was not just a good thing but critical for survival. Papa a la huancaina is a traditional Peruvian side dish made with fresh potatoes that is rich and delicious. Mix up your potato side game with this one.

Papa a la Huancaina – Potatoes in Creamy Cheese Sauce

Boiled yellow potatoes are covered in a spicy golden and creamy cheese sauce. Garnished with boiled eggs and black olives, this luscious side dish is a true Peruvian treat.

5 from 1 vote

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Course: Appetizer, Brunch, Side Dish

Cuisine: Peru, South American

Prep Time: 15

Cook Time: 25

Total Time: 40

Servings:

Author: My Hungry Traveler

Equipment

Food Processor or blender

Ingredients

½ cup Aji amarillo paste
2 tbsp Vegetable oil
1 cup Evaporated milk
4 Soda crackers
8 oz. Queso Fresco or Monterey Jack cheese
Salt
16 Lettuce leaves, iceberg or Boston bib
6 large Yellow potatoes. Boiled, peeled, and sliced thick
20 Black olives, pitted
3 Hard boiled eggs, peeled and sliced
2 tbsp Parsley, chopped

US Customary – Metric

Instructions

In the bowl of a food processor or blender, combine aji amarillo paste, evaporated milk, crackers, and cheese. Process until smooth. Salt to taste.
On 4 plates, place 4 lettuce leaves on each and top with potato slices and then a few tablespoons of sauce.
Garnish with black olives and egg slices. Sprinkle parsley over and serve.