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Description:
This is one for my good friend Auby, the cutest little kitty on 360! She mentioned this to me after the Potato Blog, and it sounds good enough to share, and a little different.

"This is the story of the little potato and cheese dish from the central Andes region of Peru that traveled around the world.

Almost every Peruvian restaurant anywhere in the world serves a variation of this dish.

Papa a la huancaí­na is a cold starter made with boiled potatoes served on a bed of lettuce leaves. The potatoes are covered in a creamy, spicy huancaí­na sauce made with fresh, white country-style cheese and ají­ amarillo. The dish is garnished with black olives and hard-boiled egg slices.

Papa a la huancaí­na means potatoes covered in a sauce in the style of Huancayo, a city located in the fertile Mantaro River Valley."

Ingredients:
10 medium potatoes(new or red a good choice or Yukon Gold potatoes)
1 lb queso fresco or romano cheese or Mexican blend cheese or feta, work well
6 red sweet peppers(use small sweet red and orange Ajies peppers. When using whole ajies, first clean out the seeds)
1/4 small habanero pepper(clean out the seeds or be careful it is very hot)
1 cup evaporated milk
1/2 cup vegetable oil
2 garlic cloves
salt and pepper
lettuce
3 hardboiled egg
black olives

Directions:
1) Boil, peel and cut in slices potatoes (Yukon Gold potatoes).

2)In a blender, mix the cheese, peppers, milk, oil, garlic, salt and pepper. The sauce should be fairly thick; add more cheese and olive oil if not, or add milk is too thick.

3) Lay a bed of lettuce in a serving dish and place the potatoes on top. Cover with the sauce. Cut the hard boiled eggs in quarters or halfs and place on top of the potatoes. Add black olives if desired.

4)This dish can be served slightly cold.