Peruvian Papas A La Huancaina (Potatoes In Spicy Ch

Name: Peruvian Papas A La Huancaina (Potatoes In Spicy Cheese Sauce)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 lbs white potatoes; 1 1/2 cans evaporated milk; 1 1/2 sleeve of Saltines; 1-2 tbsp Aji Amarillo (Peruvian yellow pepper sauce); 1/2-3/4 lb of Queso Fresco (white Mexican cheese), crumbled; 3 TBSP vegetable oil; 6 boiled eggs, peeled and sliced; 1 small can of black olives, sliced; salt and white pepper to taste; Romain or Bibb lettuce leaves; bunch of fresh cilantro

Servings: persons

3 lbs white potatoes
1 1/2 cans evaporated milk
1 1/2 sleeve of Saltines
1-2 tbsp Aji Amarillo (Peruvian yellow pepper sauce)
1/2-3/4 lb of Queso Fresco (white Mexican cheese), crumbled
3 TBSP vegetable oil
6 boiled eggs, peeled and sliced
1 small can of black olives, sliced
salt and white pepper to taste
Romain or Bibb lettuce leaves
bunch of fresh cilantro

1
Boil your potatoes in salted water until tender--Leave the skins on! This keeps the vitamins and flavor of the potatoes intact. Pierce with a fork to check if they are done--usually about 30 minutes. Rinse in cold water and peel off the skins. LET THEM COOL in the fridge for an hour before cutting into thick slices. Set aside.
2
In a blender mix the evaporated milk, oil, crumbled white cheese (in a pinch, if you can't find Queso Fresco, you can use cream cheese),aji amarillo and a pinch of salt, then crumble the crackers and add them one handful at a time. Blend at medium speed, stop and start. What you want is a slightly thickened sauce, not TOO thick--this sauce thickens when you refrigerate it.
3
Refrigerate your sauce for at least 2 hours. Arrange the lettuce leaves around the bottom and sides of a large baking dish (glass looks best), layer the potato slices, pour on enough sauce to mostly (but not entirely) cover the potatoes, then garnish with sliced eggs and olives and sprigs of fresh cilantro.

667

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 lbs white potatoes, 1 1/2 cans evaporated milk, 1 1/2 sleeve of Saltines, 1-2 tbsp Aji Amarillo (Peruvian yellow pepper sauce), and more.

Yes, Peruvian Papas A La Huancaina (Potatoes In Spicy Cheese Sauce) falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Peruvian Papas A La Huancaina (Potatoes In Spicy Cheese Sauce)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions