Ingredients
- 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
Procedure
- 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.
- 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.
- Heat oil in a large skillet over low heat.
- Add cheese, turmeric, and heavy cream. Stirring constantly, continue cooking over low heat until cheese melts and mixture is smooth.
- Add the cooked potatoes and gently stir to heat through, about 5 minutes. Do not allow mixture to boil, or it will curdle.
- Transfer to a serving bowl and garnish with hard-boiled eggs.
- Sprinkle onion mixture over the potatoes. Serve immediately while potatoes are hot.
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