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Papas a la Huancaína
Buenos Aires — Mother recipe · en it
A classic Peruvian dish, prepared with a local twist in Buenos Aires.
📷 Q'orikenti — CC BY-SA 4.0 (Wikimedia Commons)
⏱️ 30 min prep + 20 min cottura · 4 porzioni · facile
Ingredients
- 400g potatoes
- 150ml cream
- 50g sour cream
- 200g caciocavallo cheese
- 2 onions
- 1 lemon
- Extra virgin olive oil
- Salt
- Pepper
Method
- Peel the potatoes, slice them thinly, and cook them in salted water for 10-15 minutes.
- In a bowl, mix the cream, sour cream, and lemon juice.
- Slice the onions and sauté them in a pan with extra virgin olive oil until golden brown.
- Add the grated caciocavallo cheese and stir until the cheese melts.
- Add the potato slices to the sauce and mix well.
- Serve the potato slices in a bowl, garnish with fried onions and a bit of pepper.
The story
Originating from Peru, this dish has become popular in Buenos Aires, where it has been adapted to local tastes.
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