Papa a la huancaína, or potatoes Huancayo-style, is one of the most famous dishes of Peruvian cuisine. Boiled potatoes are topped with a slightly spicy, rich and creamy cheese sauce and are served cold or at room temperature as an appetizer or side dish.

4 to 6 servings

Ingredients Potatoes -- 8

Queso casero, queso fresco, feta or Muenster-style cheese, grated -- 1 cup

Evaporated milk -- 1 cup

Ají amarillo paste (see variations), or minced jalapeño -- 2 to 3 tablespoons

Turmeric -- 1/2 teaspoon

Saltines or soda crackers, crumbled -- 4 to 8

Oil -- 3 to 4 tablespoons

Salt and pepper -- to taste

Lettuce leaves -- about 12

Eggs, hard-boiled and quartered -- 4

Tomatoes, cut into thin wedges -- 2

Black olives, pitted -- 8 to 10

Method Cover the whole potatoes with cold, salted water and boil until cooked through. Remove from heat, drain and cool. Peel the potatoes and cut in half length-wise or into rounds. Place the cheese, evaporated milk, peppers and turmeric 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, or some milk or water if it is too thick. Season to taste with salt and pepper. Line a serving platter with the lettuce leaves. Place the potatoes on top of the lettuce leaves. Spoon the chile-cheese sauce over the potatoes. Garnish serving plate with egg quarters and tomato wedges. Sprinkle olives over potatoes and serve cold or at room temperature.