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Gourmet

Potatoes with Cheese Sauce (Papas a la Huancaína)

By Lillian Chou

4.3

(5)

Image may contain Plant Food Meal and Dish
Photo by Marcus Nilsson

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.

Cooks' Note

Potatoes and sauce can be prepared 1 day ahead and chilled separately. Bring to room temperature before serving (sauce will be very thick; stir and thin with additional milk if desired).

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