Papas Chorreadas (Potatoes with Tomato and Cheese Sauce)

In this side dish, with roots in Bogotá and Colombia, a tomato sauce, well seasoned with herbs and spices and enriched with cheese and cream, is ladled over boiled potatoes. “The South American Table: The Flavor and Soul of Authentic Home Cooking from Patagonia to Rio de Janeiro,” by Maria Baez Kijac (2003)

6 servings

Ingredients

• 6 medium all-purpose potatoes
• 2 tablespoons unsalted butter or olive oil
• 1 small onion, minced (about ½ cup)
• ½ cup thinly sliced scallions (white part only)
• 2 large ripe but firm tomatoes (about 1 pound), peeled, seeded and chopped
• 2 tablespoons minced cilantro leaves
• ¼ teaspoon dried oregano, crumbled
• ¼ teaspoon ground cumin
• ¼ teaspoon salt
• ¼ teaspoon freshly ground black pepper
• ½ cup whipping cream
• 2 ounces cheese, shredded (Chihuahua, mozzarella, or Muenster)

Directions

1. Place potatoes in large saucepan with salted water to cover by about an inch. Bring to a boil, partially cover, and cook over low heat until the potatoes are tender, about 20 minutes.
2. Meanwhile, melt the butter in a medium size heavy skillet oer medium heat. Add the onion and scallions and cook, stirring a few times, until transparent, about 5 minutes.. Add the tomatoes, cilantro, oregano, cumin, salt, and pepper and cook, stirring a few times, for 5 minutes. Add a little water if the sauce dries out. The tomatoes should form a sauce when d one. Add the cream and cheese and cook, stirring constantly, until the cheese melts. Taste for for salt and pepper; correct seasonings. Cover and keep warm over very low heat.
3. Drain the potatoes thoroughly. With a paring knife, make a cross in each potato so that it opens a bit. Arrange the potatoes on a serving platter, pour sauce over, and serve hot.

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