Papas Huancaino

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.

Ready In:
2hrs 15mins
Serves:
Units:

ingredients

directions

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

@Sackville
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@Sackville
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"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."
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  1. Susan 2
    Haven't tried this recipe, but the correct name for it is Papas a la Huancaina everywhere in Peru (and in Peruvian cookbooks).
    Reply
  2. PetsRus
    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!
    Reply
  3. Sackville
    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.
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