Recipe by Queen Dana
Gourmet May 2009, Potatoes are a cornerstone of the Peruvian diet, and for good reason: They have been cultivated in the Andes for more than 8,000 years, and the country boasts a whopping 3,000 varieties of the tuber, which comes in a myriad of shapes, colors, and sizes. In the regional capital of Huancayo, creamy, gently spiced cheese sauce is usually poured over the potatoes or served as a dip. To really highlight the potatoes (purple-fleshed ones look especially dramatic), we serve them over the sauce, with accompaniments of lime and meaty olives. http://www.gourmet.com/recipes/2000s/2009/05/potatoes-with-cheese-sauce
Top Review by Jostlori
Very nice! Made this as a side dish for a potluck today and when I went for seconds it was cleaned out! Used only Yukon gold, because that's all I could find at the farmers market. Thanks for posting a really good recipe! Made for ZWT8.
- 2 lbs medium potatoes, such as purple Peruvian (about 8) or 2 lbs yukon gold potatoes (about 8)
- 1⁄2 teaspoon chopped garlic
- 1⁄4 lb queso fresco (scant 1 cup) or 1⁄4 lb feta, crumbled (scant 1 cup)
- 1⁄2 cup whole milk
- 1 tablespoon chopped onion
- 1 tablespoon olive oil
- 1 tablespoon crema (aji amarillo or aji mirasol paste)
Directions See How It's Made
- Garnish: chopped pitted black Peruvian or Kalamata olives; lime wedges (preferably Key lime).
- Cover potatoes with water in a medium pot and season well with salt, then briskly simmer, covered, until just cooked through, about 20 minutes. Drain and cool, then peel.
- Meanwhile, mince and mash garlic to a paste with a pinch of salt, then blend with remaining ingredients in a blender until very smooth and thicker than heavy cream (if necessary, thin with milk). Season with salt.
- Cut potatoes crosswise into 1/4-inch-thick slices.
- Spoon some sauce onto 8 small plates, then top with sliced potatoes. Serve remaining sauce on the side.