Papas a La Huancaina

• 12 cup lemon juice (fresh preferred)
• 12 teaspoon crushed dried chili (not chili powder)
• 14 teaspoon salt
• 1 large onion, sliced and separated into rings
• 12 cup chopped onion
• 2 small whole chilies (same variety as above)
• 1 tablespoon olive oil
• 12 cup evaporated milk
• 14 cup heavy cream
• 14 cup dry sherry (or other wine)
• 12 teaspoon ground turmeric
• 12 cup grated queso blanco or 12 cup grated mozzarella cheese
• 4 potatoes, peeled, boiled until tender, cooled and diced
• sliced black olives (optional)

1. Combine the lemon juice, dried chile, salt, and onion rings in a bowl and toss until the rings are coated.
2. Cover and marinate at room temperature for 30 minutes.
3. In a skillet, saute the chopped onion and the whole chiles in the oil until soft.
4. Transfer to a blender or food processor and add the evaporated milk.
5. Process until a smooth sauce forms.
6. Strain, if necessary.
7. Pour the sauce into a saucepan.
8. Stir in the cream, wine, turmeric, and cheese.
9. Simmer, stirring constantly, until the cheese melts and the sauce has thickened, about 5 minutes.
10. Drain the marinated onion rings.
11. Place the potatoes on a serving platter and pour the milk sauce over the top.
12. Garnish with the onion rings and optionally the black olives and serve.

lemon juice, chili, salt, onion, onion, chilies, olive oil, milk, heavy cream, sherry, ground turmeric, queso blanco, potatoes, black olives

Taken from www.food.com/recipe/papas-a-la-huancaina-185707 (may not work)