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Huancayo Potatoes in Cream Sauce (Papas a la Huancaína)

Huancayo Potatoes in Cream Sauce (Papas a la Huancaína) — a potato recipe, 13 ingredients, about 60 min.

Serves 6 · 60 min · Potato

contains glutencontains dairycontains eggs

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • 10 medium potatoes (new or red a good choice)
  • 1 pound cheese (Romano, Mexican or feta work well)
  • 4 aji amarillo (Peruvian yellow chili peppers), seeded and deveined
  • 1 cup evaporated milk
  • ½ cup vegetable oil
  • 2 cloves garlic
  • 8 saltine crackers
  • 1 tablespoon prepared mustard
  • Salt
  • Pepper
  • Lettuce
  • 3 hard boiled eggs
  • Black olives
Make it lactose-friendly
  • 1 pound cheese (Romano, Mexican or feta work well) → lactose-free or aged hard cheese (naturally lower lactose)
  • 1 cup evaporated milk → lactose-free milk, oat milk, or almond milk

Swaps are suggestions, not medical advice. Check labels if lactose is a serious issue for you.

Steps

  1. Peel and boil potatoes as you normally would. Drain water, and allow them to cool.
  2. In a blender, purée the cheese, peppers, milk, oil, garlic, crackers, mustard, salt and pepper. The sauce should be fairly thick; add more crackers if not, or add milk if too thick
  3. Lay a bed of lettuce in a serving dish and place the potatoes on top. Cover with the sauce. Cut the hard boiled eggs in half and place on top of the potatoes. Add black olives if desired.

We refine our recipes every week — check back for sharper, clearer steps.

Source

Wikibooks Cookbook — adapted under CC BY-SA 3.0