Colombian Papas Chorreadas (Potatoes in Tomato-Cheese Sauce)

Ingredients

• 700 gram red potatoes ((3 to 4 medium-sized potatoes; papa pastusa in Colombia))
• 2 tablespoons sunflower oil
• 4 grated tomatoes
• 2 big scallions, chopped finely
• 1 clove of garlic, chopped finely
• 1 teaspoon cumin powder
• 50 gram shredded cheese (queso Paipa if available), about 1 big handful
• 100 gram heavy cream ((about 1/2 cup))
• salt and pepper

Instructions

1. 1

   Prepare and cook the potatoesPartially peel the potatoes, leaving a little bit of skin on each one. Cut them in half and wash them well.Cook them in boiling salted water for 20 to 30 minutes, until they are tender and can be easily pierced with a fork

2. 2

   Prepare the hogaoWhile the potatoes are cooking, heat the oil in a skillet and sauté the scallions and garlic for 5 minutes until they are soft and fragrant. Add the grated tomatoes and cumin

3. 3

   Let it simmer over low heat for about 20 minutes so the flavors can concentrate

4. 4

   Prepare the creamy cheese sauce (chorreado)Add the heavy cream, shredded Paipa cheese, salt, and pepper to the skillet with the hot hogao

5. 5

   Mix everything well until you achieve a smooth, creamy sauce, and the cheese is completely melted. If you notice the sauce is too thick, add a little bit of the reserved cooking water. Taste the sauce and adjust the seasoning to taste

6. 6

   Mix and serveToss the cooked potatoes into the skillet with the hot sauce and mix well so they are completely covered. Serve immediately while hot!