Warm Potatoes With Cheese Sauce

Name: Warm Potatoes With Cheese Sauce
Total time: 1 h
Yield: 8 appetizer servings
Cuisine: south american
Ingredients: 1/4 cup fresh lemon juice; 1/8 teaspoon cayenne pepper, or to taste; Salt and freshly ground black pepper to taste; 1 medium onion, sliced thin; 8 medium-size potatoes, preferably Yukon Gold; 3 cups coarsely chopped fresh Spanish cheese (queso blanco) or Muenster; 1 fresh hot chile about 4 inches long, preferably yellow; 3/4 teaspoon turmeric; 1 1/2 cups heavy cream; 1 tablespoon olive oil; 4 to 6 large leaves of tender lettuce; 4 hard-cooked eggs, quartered; 2 ears of corn on the cob, boiled and sliced about 1 inch thick; 8 Italian black olives

Recipe from "The Book of Latin American Cooking"

Adapted by Florence Fabricant

Total Time: 1 hour
Rating: 3(9)
Comments: Read comments

Featured in: So You Thought a Potato Must Be From Idaho or L. I.

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Ingredients

Yield:8 appetizer servings

¼cup fresh lemon juice
⅛teaspoon cayenne pepper, or to taste
Salt and freshly ground black pepper to taste
1medium onion, sliced thin
8medium-size potatoes, preferably Yukon Gold
3cups coarsely chopped fresh Spanish cheese (queso blanco) or Muenster
1fresh hot chile about 4 inches long, preferably yellow
¾teaspoon turmeric
1½cups heavy cream
1tablespoon olive oil
4 to 6large leaves of tender lettuce
4hard-cooked eggs, quartered
2ears of corn on the cob, boiled and sliced about 1 inch thick
8Italian black olives

Ingredient Substitution Guide

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Preparation

Step 1
In bowl, combine lemon juice, cayenne pepper and salt and pepper to taste. Add the onion separated into rings; set aside at room temperature.
Step 2
Boil the potatoes until tender, about 25 minutes, drain, peel and keep warm.
Step 3
In a blender or food processor combine cheese, chile, turmeric and cream, and process until smooth.
Step 4
Heat the oil in a heavy nonstick skillet; add the cheese mixture, and cook over low heat, stirring constantly, until the the sauce is smooth, about 10 minutes.
Step 5
Spread lettuce leaves on a platter. Slice the potatoes ½ inch thick and arrange on the lettuce. Season them lightly with salt and pepper, then pour the sauce over them. Arrange the eggs, olives and slices of corn around the potatoes. Drain the onion rings, and spread them on top.