Papas a La Huancaina

• 6 potatoes, peeled, boiled and sliced
• 4 eggs, hard boiled
• 9 oz. queso ranchero or feta cheese
• 1 garlic clove, crushed
• 1 (12 oz.) can evaporated milk
• 2 Tbsp. Peruvian yellow chili paste (Aji Amarillo paste)
• 2 Tbsp. olive oil
• 5 – 8 water crackers
• 3 – 4 lettuce leaves
• Black Olives

For the potatoes:

1. Assemble lettuce leaves on a nice plate or platter
2. Lay potato slices on top, try to keep the slices intact

For the Huancaina:

1. In a blender or food processor, place cheese, garlic, evaporated milk and aji paste and blend until smooth.
2. Add two yolks of the hard boiled eggs and a few water crackers
3. While blender is running, drizzle in 1 Tbsp of olive oil
4. Check consistency. The consistency should be that of thin cake batter. To thicken add more crackers and oil.
5. To serve, pour sauce over potatoes and lettuce
6. Garnish with remaining hard boiled eggs and black olives.