Papas a la Huancaína (Potatoes with Cheese)


  • ¼ cup lemon juice
  • ⅛ teaspoon ground red pepper, or to taste
  • Salt, to taste
  • 1 onion, thinly sliced
  • 2 Tablespoons vegetable oil
  • 3 cups Monterey Jack or Swiss cheese, shredded
  • ½ teaspoon turmeric
  • 1½ cups heavy cream
  • 6 potatoes, drained, peeled, and quartered
  • 1 to 2 hard-boiled eggs, for garnish


  1. Scrub the potatoes, place them in a saucepan, cover with water, and boil until tender (about 20 minutes). Drain, allow the potatoes to cool. Peel them, cut them into quarters, and set aside.
  2. In a small mixing bowl, combine the lemon juice, red pepper, and salt. Add onion slices and coat them with the mixture. Stir well and set aside.
  3. Heat oil in a large skillet over low heat.
  4. Add cheese, turmeric, and heavy cream. Stirring constantly, continue cooking over low heat until cheese melts and mixture is smooth.
  5. Add the cooked potatoes and gently stir to heat through, about 5 minutes. Do not allow mixture to boil, or it will curdle.
  6. Transfer to a serving bowl and garnish with hard-boiled eggs.
  7. Sprinkle onion mixture over the potatoes. Serve immediately while potatoes are hot.
Serves 6.

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