Potatoes in Spicy Cheese Sauce - Papa a La Huancaina

Recipe by Baby Kato


  • salsa, a la Huancaina, Spicy Cheese Sauce
  • 4
    tablespoons oil, vegetable
  • 12
    cup onion, chopped
  • 3 -4
    chili peppers (yellow aji amarillo frozen is fine or 1/2 cup jarred aji amarillo paste)
  • 14
    teaspoon turmeric (optional, if you don't want it spicy add tumeric instead)
  • 2
    garlic cloves, mashed
  • 2
    cups cheese, white farmer's cheese (queso freso, may sub with feta)
  • 4
    crackers, saltine (or for slightly sweet flavor add animal crackers instead)
  • 34
    cup milk, evaporated
  • 1
    pinch salt (to taste)
  • 14
    teaspoon pepper (to taste)
  • 8
    potatoes (yellow or white)
  • lettuce leaf (for plating)
  • 8
    large black olives, halved


  • For the sauce - Remove seeds from yellow chile peppers and chop into 1 inch pieces.
  • Sauté the onion, garlic, and chile peppers (or paste) in the oil until onion is softened, about 3-5 minutes. If using the tumeric option, add it now.
  • Once onion is softened remove from heat and let cool.
  • Place the onion-chile mixture in a food processor or blender, add the evaporated milk and blend.
  • Next add the cheese and crackers and blend until smooth.
  • The sauce should be fairly thick. If necessary thicken you can thicken the sauce with more saltines or thin the sauce with more .
  • Season with salt and pepper to taste and serve at room temperature or chilled.
  • For the potatoe dish - Heat a large pot of salted water to boiling and add the potatoes.
  • Boil the potatoes until tender, drain and let cool.
  • Slice the potatoes and place on top of the lettuce leaves.
  • Then pour the huancaína sauce over the potatoes and garnish with slices of hard-boiled egg and black olive halves.