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5 from 8 votes

Papas a la Huancaina, Gluten-Free

Prep Time5 minutes
Total Time5 minutes
Servings: 4 Servings

Ingredients

For the Huancaina Sauce

  • 1/2 package Queso Blanco 3.5-4 ounces
  • 1/3 cup ground Scharr cracker crumbs or other saltine type gluten free cracker
  • 1 Tbs chopped onion
  • 1 tsp minced garlic
  • 1-3 tsp aji amarillo paste
  • 1/4 tsp salt
  • 1 cup milk

For Serving

  • 4 baking potatoes boiled, peeled and sliced
  • 2 hard boiled eggs sliced
  • black olives

Instructions

  • Saute the Onion, Garlic and Aji Amarillo in a small pan, just until the onion is a bit soft.
  • Break apart cheese.
  • Place all ingredients into a blender (I use a Nutribullet).
  • Blend until smooth. This may take a few minutes, you will be tempted to add more milk, but give it a few minutes. The cheese needs time to fully incorporate into the milk.
  • Taste and adjust your seasonings, add more salt or more aji amarillo paste if needed.
  • Serve over sliced, cold boiled potatoes with sliced hard boiled eggs and olives (or on whatever you wish, I also love it over rice).

Notes

Consider adding the salt last. Different cheeses have varying saltiness, so taste before adding. Aji Amarillo paste can vary in intensity. More can be added to achieve desired level of spiciness.