Papa a la Huancaina Potatoes in Cheese Sauce

Name: Papa a la Huancaina Potatoes in Cheese Sauce
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Peruvian
Ingredients: 2 lbs yellow potatoes (Yukon Gold); 8 oz queso fresco (or feta cheese), crumbled; 1/4 cup aji amarillo paste (jarred); 1/2 cup evaporated milk; 8 gluten-free crackers (or 2 slices white bread); 2 tbsp vegetable oil; 2 garlic clove; 1/2 tsp salt; 8 romaine lettuce leaves (for serving); 1/2 cup black olives (for garnish), halved; 2 hard-boiled eggs (for garnish), sliced

A classic Peruvian appetizer of boiled yellow potatoes blanketed in a vibrant, spicy cheese sauce made from aji amarillo, queso fresco, and crackers, served cold on a bed of lettuce.

35 minEasyServes 4380 cal/serving

PeruvianAppetizerBlenderVegetarianHigh FiberHalal-friendlyGluten-FreeEgg-FreePork-FreeAlcohol-Free

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Ingredients

2 lbs yellow potatoes (Yukon Gold)
8 oz queso fresco (or feta cheese), crumbled
1/4 cup aji amarillo paste (jarred)
1/2 cup evaporated milk
8 gluten-free crackers (or 2 slices white bread)
2 tbsp vegetable oil
2 garlic clove
1/2 tsp salt
8 romaine lettuce leaves (for serving)
1/2 cup black olives (for garnish), halved
2 hard-boiled eggs (for garnish), sliced

Instructions

1

Boil 2 lbs yellow potatoes (Yukon Gold) in salted water until fork-tender, about 15 to 20 minutes depending on size. Drain and let cool, then peel and slice into 1/2-inch rounds.
2

In a blender, combine 8 oz crumbled queso fresco (or feta cheese), 1/4 cup aji amarillo paste (jarred), 1/2 cup evaporated milk, 8 gluten-free crackers (or 2 slices white bread), 2 tbsp vegetable oil, and 2 garlic clove. Blend on high until completely smooth and creamy. Season with 1/2 tsp salt and blend again. If the sauce is too thick, add a splash more milk.
3

Arrange 8 romaine lettuce leaves (for serving) leaves on a serving platter. Layer the sliced potatoes over the lettuce.
4

Pour the huancaina sauce generously over the potatoes, covering them well.
5

Garnish with 1/2 cup halved black olives (for garnish) and 2 sliced hard-boiled eggs (for garnish). Serve at room temperature or slightly chilled.

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Questions

What can I use instead of aji amarillo in Papa a la Huancaina Potatoes in Cheese Sauce?

The entry for Papa a la Huancaina Potatoes in Cheese Sauce calls for 1/4 cup aji amarillo paste (jarred). In its place: Blend a roasted orange or yellow bell pepper with a little habanero or serrano. It approximates both the fruitiness and the heat.

Can I make Papa a la Huancaina Potatoes in Cheese Sauce dairy-free?

Not cleanly. Here the dairy (8 oz queso fresco (or feta cheese), crumbled, 1/2 cup evaporated milk) is the backbone of the dish, and plant-based substitutes change both its texture and its flavor. If you need strictly dairy-free, start from the dairy-free appetizer collection instead.

Is Papa a la Huancaina Potatoes in Cheese Sauce vegan?

No, though it is vegetarian. What keeps it from vegan is 8 oz queso fresco (or feta cheese), crumbled, 1/2 cup evaporated milk and 2 hard-boiled eggs (for garnish), sliced. For fully plant-based entries, see the vegan appetizer collection.

How many calories are in Papa a la Huancaina Potatoes in Cheese Sauce?

One serving (the recipe makes 4) is about 380 calories, with 16 g protein, 37 g carbohydrate and 18 g fat, plus 7 g fiber and 746 mg sodium. The figures are estimates computed from the ingredient list.

Can I freeze Papa a la Huancaina Potatoes in Cheese Sauce?

It is not a good candidate. Refrigerate Papa a la Huancaina Potatoes in Cheese Sauce in a sealed container for up to four days and stir it back together before serving.

Serve it with

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