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Papas a la Huancaina

Rated as 4 out of 5 Stars
0

"Potatoes in a spicy cheese sauce. A classic Peruvian recipe."
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Ingredients

1 h 7 m servings 408
Original recipe yields 8 servings

Directions

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  1. Bring a large pot of water to a boil. Add potatoes; cook until tender when pierced with a fork, 30 to 45 minutes. Drain and let cool, about 15 minutes.
  2. Heat olive oil in a small saucepan. Add yellow chile peppers and garlic cloves; cook and stir until lightly golden, about 2 minutes.
  3. Transfer chile peppers and garlic cloves to a blender. Add queso blanco and vegetable oil; blend until smooth. Thin with heavy cream until a creamy consistency is reached.
  4. Arrange lettuce leaves on a large platter. Cut potatoes in half and place on top. Pour sauce over potatoes. Garnish with hard-boiled eggs and black olives.

Footnotes

  • Cook's Note:
  • Habanero or serrano chile peppers can be substituted for the yellow chile peppers.
  • Substitute feta cheese for the queso blanco if desired.
  • Substitute milk for the heavy whipping cream if desired.

Nutrition Facts


Per Serving: 408 calories; 21.6 42.8 12.4 74 125 Full nutrition

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Reviews

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Made as written except the organic local grown "Yukon gold's" I purchased from my store ended up being white potatoes. I was not able to find yellow chile but used serrano as the recipe submitte...