Peruvian Papas A La Huancaina (Potatoes In Spicy Cheese Sauce)

• 3 lbs white potatoes
• 1 1/2 cans evaporated milk
• 1 1/2 sleeve of Saltines
• 1-2 tbsp Aji Amarillo (Peruvian yellow pepper sauce)
• 1/2-3/4 lb of Queso Fresco (white Mexican cheese), crumbled
• 3 TBSP vegetable oil
• 6 boiled eggs, peeled and sliced
• 1 small can of black olives, sliced
• salt and white pepper to taste
• Romain or Bibb lettuce leaves
• bunch of fresh cilantro

1. Boil your potatoes in salted water until tender--Leave the skins on! This keeps the vitamins and flavor of the potatoes intact. Pierce with a fork to check if they are done--usually about 30 minutes. Rinse in cold water and peel off the skins. LET THEM COOL in the fridge for an hour before cutting into thick slices. Set aside.
2. In a blender mix the evaporated milk, oil, crumbled white cheese (in a pinch, if you can't find Queso Fresco, you can use cream cheese),aji amarillo and a pinch of salt, then crumble the crackers and add them one handful at a time. Blend at medium speed, stop and start. What you want is a slightly thickened sauce, not TOO thick--this sauce thickens when you refrigerate it.
3. Refrigerate your sauce for at least 2 hours. Arrange the lettuce leaves around the bottom and sides of a large baking dish (glass looks best), layer the potato slices, pour on enough sauce to mostly (but not entirely) cover the potatoes, then garnish with sliced eggs and olives and sprigs of fresh cilantro.

white potatoes, milk, saltines, amarillo, cheese, vegetable oil, eggs, black olives, salt, bibb lettuce leaves, cilantro

Taken from food52.com/recipes/33615-peruvian-papas-a-la-huancaina-potatoes-in-spicy-cheese-sauce (may not work)