POTATOES WITH CHEESE SAUCE (PAPAS A LA HUANCAíNA)
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.
Provided by Lillian Chou
Categories Milk/Cream Potato Side Vegetarian Quick & Easy Dinner Gourmet Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield 8 (first course or side dish) servings
Number Of Ingredients 8
Steps:
- 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.
- What to drink:
- Concha y Toro Terrunyo Casablanca Valley Sauvignon Blanc '07
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