This dish is a Peruvian appetizer that includes sliced boiled potatoes lined in a creamy, cheese-based sauce. The sauce, characteristically yellow attributable to using aji amarillo peppers, is usually blended with contemporary cheese, milk or evaporated milk, oil, and sometimes crackers for thickening. Usually garnished with olives and hard-boiled eggs, it’s a well-liked alternative served chilly or at room temperature.
The recipe has deep roots in Peruvian culinary custom, providing a posh taste profile from the marginally spicy pepper mixed with the richness of cheese and the starchiness of potatoes. It’s valued for its simplicity and accessibility, making it a staple in properties and eating places throughout Peru. The preparation presents a steadiness of flavors and textures and delivers dietary worth from the potatoes, cheese, and eggs.
