Papa a la Huancaina (Peruvian Potatoes with Cheese Sauce)

Papa a la Huancaina (Peruvian Potatoes with Cheese Sauce)


Papa a la Huancaina (Peruvian Potatoes with Cheese Sauce)

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La Cocina Goya

This Peruvian specialty gives a new meaning to the term side dish. Just drizzle the seasoned cheese sauce over cooked potatoes and garnish with GOYA® Black Olives for an authentic finishing touch.

  • Ingredients
  • Directions


GOYA® Yellow Potatoes (Papa Amarilla) thawed and cut into ½ inch thick slices

2 tsp.

salt or to taste


hard-boiled egg, peeled

1 can

Nela Evaporated Milk

½ cup

diced onion

1 lb.

queso fresco cheese, cubed or Feta Cheese

Salt and Pepper to taste



large tomato, seeds removed, finely diced

1 cup

finely diced onion

2 tbsp.

minced cilantro

Juice of 1 lime

Salt and pepper to taste


Boston or other leafy green lettuce


hard-boiled eggs, peeled and cut in quarters


Kitchen View

Step 1

In saucepan put potatoes and salt and water to cover by 1 inch. Bring to boil and simmer on medium until potatoes are just tender, about 20 minutes. Drain and set aside.

Step 2

In blender puree Aji Amarillo using a small amount of water if necessary. Pour into bowl.

Step 3

In same blender, add hard-boiled egg and about half of evaporated milk and blend until smooth. Add onion and Sazón and blend until smooth. Continue blending while adding cubes of cheese and remainder of milk, each a little at a time. Use all the cheese and as much milk as needed to make a thick, smooth sauce.

Step 4

Add pureed Aji Amarillo a little at a time to desired heat level. Add salt and pepper to taste. Sauce should be thick and smooth.

Step 5

To make the salsa, combine tomato, onion, cilantro and lime juice in bowl. Add salt and pepper to taste just before serving.

Step 6

Arrange the lettuce leaves on individual plates or one large platter. Place potatoes on lettuce and cover with sauce. Garnish with quartered hard-boiled eggs and whole black olives. Serve with salsa on the side.

New from Goya

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