Potato in Cottage Cheese Sauce (Papas a la Huanciana) by Tarla Dalal

feta cheese

🥗Healthier: cottage cheese

💰Cheaper: cream cheese

Cottage cheese provides a lower-fat alternative while maintaining a creamy texture.

evaporated milk

🥗Healthier: coconut milk

💰Cheaper: whole milk

Coconut milk offers a dairy-free option with a rich flavor.

yellow chili peppers

🥗Healthier: jalapeños

💰Cheaper: bell peppers

Jalapeños can add heat, while bell peppers are more accessible and mild.

hard-boiled eggs

🥗Healthier: tofu

💰Cheaper: egg substitute

Tofu provides a protein-rich vegan option.

Melt some butter in a broad nonstick pan.

Add the boiled peeled and sliced potatoes to the pan.

Sprinkle some salt over the potatoes.

Keep the flame on slow to prevent burning.

Add pepper powder and mix gently.

Cook the potatoes on a slow flame for about 2 to 3 minutes.

In a mixer, combine grated cottage cheese, crushed crackers, roughly chopped garlic, green chilies, milk, olive oil, and salt.

Blend the mixture until smooth and creamy to make the cottage cheese sauce.

Start layering the potatoes in a baking dish, making two layers.

Spread the cottage cheese sauce evenly over the first layer of potatoes.

Add the second layer of potatoes on top.

Spread the remaining cottage cheese sauce over the second layer of potatoes.

Sprinkle processed cheese on top and add some pepper powder.

Bake in a preheated oven at 200 °C for about 10 minutes.

Check the dish with a spoon to ensure it is perfectly baked.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens