Rating: 4.5 stars
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

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Recipe Summary test

prep:
15 mins
cook:
37 mins
additional:
15 mins
total:
67 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Heat olive oil in a small saucepan. Add yellow chile peppers and garlic cloves; cook and stir until lightly golden, about 2 minutes.

  • 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.

  • 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.

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

408 calories; protein 12.4g; carbohydrates 42.8g; fat 21.6g; cholesterol 74mg; sodium 124.9mg. Full Nutrition
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Reviews (2)

Most helpful positive review

Rating: 5 stars
03/28/2019
It is difficult to find the proper chiles in the USA. I used Anaheims which were not spicy enough. I am thinking a blend which results in a hot sauce - unfortunately it will not be yellow. Honestly I picked this so my family would have a vegetarian dinner but I did not expect it to be special. It was pretty on the plate. It really was amazing. The kids (ages 10 - 20) ate it so quickly! Makes decent leftovers too. Read More
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
01/22/2017
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 submitter mentioned in the footnotes. This was unique but good and is one I will make again. Read More
Rating: 5 stars
03/27/2019
It is difficult to find the proper chiles in the USA. I used Anaheims which were not spicy enough. I am thinking a blend which results in a hot sauce - unfortunately it will not be yellow. Honestly I picked this so my family would have a vegetarian dinner but I did not expect it to be special. It was pretty on the plate. It really was amazing. The kids (ages 10 - 20) ate it so quickly! Makes decent leftovers too. Read More