Total Time
2hrs 15mins
Prep 2 hrs
Cook 15 mins

This is a take on a popular potato dish from the highlands of Peru. It strays from more traditional recipes because it has been adapted to use more easy-to-find ingredients, but it is still a very tasty and spicy dish -- originally from the Andes mountain town of Huancayo.

Ingredients Nutrition

Directions

  1. In a ceramic bowl, combine the lemon juice, ground chile, salt, black pepper, and the onion slices.
  2. Allow to marinate at room temperature for 1-2 hours.
  3. In a blender puree the cheese, fresh chiles, turmeric, and the cream.
  4. If the mixture seems too thick, add more cream, a little at a time.
  5. Heat the oil in a skillet.
  6. Pour in the cheese-cream mixture and reduce the heat to very low.
  7. Cook for a few minutes, stirring constantly until the sauce is smooth and thick and creamy.
  8. Arrange the lettuce leaves on a platter or on individual plates.
  9. Top the leaves with the potatoes, cut side down, and pour the sauce over the potatoes.
  10. Garnish the platter or plates with the eggs, corn slices, and the olives.
  11. Drain the onion rings and mop up any excess with paper towels.
  12. Arrange the onion rings over the potatoes.

Reviews

(2)
Most Helpful

Haven't tried this recipe, but the correct name for it is Papas a la Huancaina everywhere in Peru (and in Peruvian cookbooks).

Susan #2 March 16, 2005

We had this as a vegetarian main course. The creamy cheese sauce was much lighter than I expected and all the flavors in this dish were great, the onions were especially good. The only thing I did differently was that I added a crushed clove of garlic to the cheese mix. Will make this again!

Pets'R'us November 30, 2002

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