This popular dish from the mountain town of Huancayo is often served as an entree at social events and parties. These potatoes are traditionally garnished with hard-cooked egg halves, olives and sliced onion rings, but anything goes. Here we have garnished with egg whites, parsley and sliced chiles.

Boil the potatoes until done, drain and keep warm. If the potatoes are large they may be cut in half.
Put the egg yolks, chile lemon juice, and turmeric in a blender or food processor and puree unfil smooth.
Heat the oil in a skillet, add the cheese sauce, and simmer until the sauce is hot and thickened. The sauce should be thick but pourable. Add more milk to thin, if necessary.

To assemble: Arrange the lettuce on a platter and place the potatoes on top. Pour the sauce over the potatoes and garnish with the egg whites, parsley, chile strips and olives.

Serves: 4 to 6
Heat Scale: Mild

Origin: Copyright © 1996,Chile Pepper Magazine, All Rights Reserved.
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