Peruvian Papa a la Huancaína
Brenda Villagomez
A traditional dish from the Peruvian city of Huancayo, Peruvian papa a la huancaína features boiled potatoes covered in a creamy cheese sauce and works both as an appetizer and as a side dish. Usually garnished with hard-boiled eggs, black olives, and green salad, this quick and easy recipe is a great way to bring a taste of Peru into your home.
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Ingredients
4
Portions
  • some water, for cooking the potatoes
  • 3 potatoes
  • 2 tablespoons vegetable oil, for the cheese sauce
  • 1/2 cups red onion, finely chopped, for the cheese sauce
  • 2 cloves garlic, for the cheese sauce
  • 3 cups orange bell pepper, trimmed, seeded, and cut into large chunks, for the cheese sauce
  • 1/2 cups milk, for the cheese sauce
  • 1 cup queso fresco
  • 1/2 cups vegetable oil, for the cheese sauce
  • 1/4 cups crackers, for the cheese sauce
  • some egg, hard-boiled, cut in half, for serving
  • some black olives, sliced, for garnish
  • some salad, for serving
Preparation
20 mins
23 mins
Easy
  • In a small pot with plenty of water, cook potatoes over medium heat for about 20 minutes. The water must simmer; lower the heat if needed.
  • Remove potatoes from heat, drain, and cool slightly. On a chopping board, cut potatoes into medium-thick round slices and set aside.
  • For the cheese sauce: In a hot skillet, add vegetable oil and fry onion and garlic. Add orange bell pepper and cook for 3 minutes or until slightly charred. Remove from heat and transfer to a blender. Add milk, double cream cheese, vegetable oil, and saltine crackers and blend until completely incorporated.
  • Arrange potato round slices slightly on top of each other on a plate. Pour cheese sauce on top. Garnish with hard-boiled egg halves and black olives. Serve Peruvian papa a la huancaína with green salad on the side.

Nutritional information

* * Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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