Papa a la Huancaína is a traditional dish from the Peruvian town of Huancayo, and is enjoyed all over Peru is dish of sliced potatoes covered in a spicy cheese sauce that is typically served cold, as a first course or lunch on dish.
1. - Add the onion, garlic, Aji Amarillo (Yellow pepper), black pepper and stir-fry for 2 to 4 minutes.
2. - Place all the first preparation the cheese, evaporated milk, in a blender or food processor and puree until smooth. With the motor running, add the crackers one at a time to thicken the sauce. With the motor still running, drizzle in the oil. Add more crackers if the sauce is too thin, add some milk if it is too thick and add the limejuice but not to much just a few drops. Season to taste with salt
3. - Line a serving platter with the lettuce leaves. Place the potatoes on top of the lettuce leaves. Spoon the yellow-cheese sauce over the potatoes. Garnish serving plate with black olive over potatoes and serve cold or at room temperature.
This dish is delicious made with yellow or white potatoes. If you prefer a spicier sauce, add an extra yellow chile pepper (aji amarillo)
 Recipe Text | Rouxbe Cooking School "Pin It")
