Potatoes with Cheese Sauce (Papas a la HuancaÃna)
- Preparing Time: -
- Total Time: -
- Served Person: 8 (first course or side dish) servings
- 1 tablespoon olive oil
- 1/2 cup whole milk
- 1 tablespoon chopped onion
- 1/2 teaspoon chopped garlic
Preparation 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. 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. Cut potatoes crosswise into 1/4-inch-thick slices. Spoon some sauce onto 8 small plates, then top with sliced potatoes. Serve remaining sauce on the side. What to drink: Concha y Toro Terrunyo Casablanca Valley Sauvignon Blanc '07 Cooks' NotePotatoes 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).
Preparation 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. 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. Cut potatoes crosswise into 1/4-inch-thick slices. Spoon some sauce onto 8 small plates, then top with sliced potatoes. Serve remaining sauce on the side. What to drink: Concha y Toro Terrunyo Casablanca Valley Sauvignon Blanc '07 Cooks' NotePotatoes 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).
