Peruvian Potatoes in Cheese Sauce

Peruvian Potatoes in Cheese Sauce

Ingredients:

1/4 cup fresh lemon juice
1 1/2 tsp hot pepper flakes (preference
1 tsp salt
Freshly ground black pepper
1 large onion, peeled, sliced thin and separated into rings
8 medium boiling potatoes
1 cup coarsely crumbled queso blanco, or grated fresh mozzarella or Muenster cheese
2/3 cup heavy cream
1 tsp turmeric
2 tsp finely chopped, seeded fresh red or green hot chili (preference)
1/3 cup olive oil
4 hard-boiled eggs, cut in half
8 black olives
Leaf lettuce leaves for garnish

In a large mixing bowl combine the lemon juice, dried chili, 1/2 tsp of salt and a few grindings of black pepper. Add the onion rings, tossing to coat them evenly with the mixture. Set aside.

Boil the potatoes in a large pot of salted water until cooked, but not overcooked.

Combine the cheese, cream, turmeric, chopped fresh chili, 1/2 tsp. salt and a few grindings of black pepper in a blender jar. Blend at high speed until thick and creamy.

Heat the olive oil in a skillet over moderate heat. Pour in the sauce, reduce the heat to low and cook for 5 to 8 minutes, stirring constantly, until sauce is thickened.

To serve, arrange the potatoes on a heated platter and pour sauce over them. Drain the onion rings and arrange them over the potatoes. Decorate edge of the platter with the lettuce, eggs and olives.

Yield 8 servings.