Adapting this traditional Peruvian dish to be both grain-free and dairy-free was a feat, since the sauce is normally made with both cheese and cream and thickened with cracker crumbs. My husband told me that my “cheese” sauce is frighteningly authentic, and I think you’ll agree. Some like to really turn up the heat in this dish, but it’s up to you how hot to make the sauce.
Ingredients
- 2½ lb (905 g to 1.1 kg) Yukon gold potatoes, peeled
For the "Cheese" Sauce
- 1 cup (235 ml) Chicken Broth
- 4 tbsp (28 g) unflavored gelatin
- 1 cup (235 ml) canned full-fat coconut milk
- 2 tbsp (30 ml) extra-virgin olive oil
- ¼ cup (32 g) nutritional yeast
- 1½ tsp (7 ml) red palm oil, for color
- ½ tsp ground turmeric
- 1 tsp (6 g) fine Himalayan salt
- 3 tbsp (5 to 27 g) minced ají amarillo or another chile pepper
- 1 tsp (2 g) granulated onion
- 1 tsp (3 g) granulated garlic
- 2 tbsp (30 ml) apple cider vinegar
- 2 tbsp (16 g) tapioca starch dissolved in
- 2 tbsp (30 ml) water
For Serving
- 3 large hard boiled eggs, peeled and sliced
- 6 leaves romaine lettuce
- ¼ cup (25 g) sliced black olives (Peruvian botija olives are ideal)
- Sprig of curly-leaf parsley, for garnish
How to Make It
- Begin by cooking the potatoes. Place the peeled potatoes in a 4-quart (3.8-L) or larger pot and cover with water. Bring to a boil over high heat, then lower the heat to a gentle boil and cover, cooking until the potatoes are tender, 25 to 30 minutes.
- Meanwhile, prepare the “cheese” sauce. Pour the chicken broth into a medium pot. Slowly sprinkle the gelatin, about 1½ teaspoons (3.5 g) at a time, on top of the broth to “bloom” it. Do this slowly so that clumps do not form. Once all of the gelatin has been added, heat the pot over medium heat until the gelatin has dissolved.
- Whisk in all the remaining sauce ingredients and cook for about 5 minutes. Remember to make a slurry by combining the tapioca starch with the water before adding it to the pot, otherwise it won’t dissolve evenly.
- Reduce the heat to low and cover, to keep it warm until the dish is ready to serve.
- Meanwhile, prepare the serving ingredients. Hard-boil the eggs by placing them in a pot with a lid and covering with at least 1 inch (2.5 cm) of water. Heat, uncovered, over high heat until the water reaches a rolling boil, then cover with the lid and turn off the heat, but leave on the burner. Let sit for 10 to 12 minutes, then drain and run the eggs under cool water.
- Drain the potatoes and place in a bowl or on a plate. Carefully, without burning your fingers, slice the potatoes crosswise into 3 or 4 slices each.
- To assemble the dish, arrange the lettuce leaves on your serving dish. Layer the potato slices evenly on top of the leaves. Pour the warm cheese sauce on top. Garnish with sliced hard-boiled eggs, olives and a sprig of parsley. Serve immediately.
