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”

Ingredients Nutrition

  • 2 lbs medium potatoes, such as purple Peruvian (about 8) or 2 lbs yukon gold potatoes (about 8)
  • 12 teaspoon chopped garlic
  • 14 lb queso fresco (scant 1 cup) or 14 lb feta, crumbled (scant 1 cup)
  • 12 cup whole milk
  • 1 tablespoon chopped onion
  • 1 tablespoon olive oil
  • 1 tablespoon crema (aji amarillo or aji mirasol paste)


  1. Garnish: chopped pitted black Peruvian or Kalamata olives; lime wedges (preferably Key lime).
  2. 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.
  3. 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.
  4. Cut potatoes crosswise into 1/4-inch-thick slices.
  5. Spoon some sauce onto 8 small plates, then top with sliced potatoes. Serve remaining sauce on the side.

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