Warm Potatoes With Cheese Sauce

• 1/4 cup fresh lemon juice
• 18 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

1. In bowl, combine lemon juice, cayenne pepper and salt and pepper to taste.
2. Add the onion separated into rings; set aside at room temperature.
3. Boil the potatoes until tender, about 25 minutes, drain, peel and keep warm.
4. In a blender or food processor combine cheese, chile, turmeric and cream, and process until smooth.
5. 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.
6. Spread lettuce leaves on a platter.
7. Slice the potatoes 1/2 inch thick and arrange on the lettuce.
8. Season them lightly with salt and pepper, then pour the sauce over them.
9. Arrange the eggs, olives and slices of corn around the potatoes.
10. Drain the onion rings, and spread them on top.

lemon juice, cayenne pepper, salt, onion, potatoes, fresh spanish cheese, turmeric, heavy cream, olive oil, tender lettuce, eggs, corn, italian black olives

Taken from cooking.nytimes.com/recipes/7141 (may not work)