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

Print Pin

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

Get Recipe Ingredients

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.

Nutrition