POTATOES WITH CHEESE SAUCE (PAPAS A LA HUANCAíNA)
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
Provided by Queen Dana
Categories Potato
Time 45m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : Calories 112.4, Fat 2.3, SaturatedFat 0.6, Cholesterol 1.5, Sodium 13.5, Carbohydrate 20.7, Fiber 2.5, Sugar 1.7, Protein 2.8
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