Potatoes in creamy sauce

Name: Potatoes in creamy sauce (Papas chorreadas)
Cuisine: Venezuelan
Ingredients: 450 g/1 lb small potatoes; 30 ml/2 tbsp butter; 4 spring onions (scallions), shredded; 4 spring onions (scallions), shredded; 2.5 ml/½ tsp finely chopped garlic; 2 medium tomatoes, peeled, seeded and diced; 1.5 ml/¼ tsp ground cumin; 120 ml/4 fl oz/½ cup vegetable stock; 175 ml/6 fl oz/¾ cup single (light) cream; 150 g/5 oz queso blanco or mozzarella, shredded; 150 g/5 oz queso blanco or mozzarella, shredded; salt and ground black pepper; salt and ground black pepper

Papas chorreadas

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

The Food and Cooking of Colombia and Venezuela

By Patricia McCausland-Gallo

Published 2015

About

These delicious potatoes are so flavourful and creamy you could almost eat them as a meal by themselves. They are partially peeled and bathed in a sautéed onion and tomato sauce, thickened with cream and melted cheese.

Ingredients

450 g/1 lb small potatoes
30 ml/2

Americas
Venezuela
Colombia
Side dish
Gluten-free
Vegetarian
South America

Method

Peel the potatoes in sections, leaving about half the skin on each one, and boil them whole in salted water for 15-20 minutes, or until cooked through.
Meanwhile, make the sauce. Place the butter in a pan over medium heat, add the spring onions an