Papas Chorreadas - Colombian Potatoes With Cheese Sauce

Red Potatoes
Kenneth Wiedemann / Getty Images
Ratings
  • Total: 45 mins
  • Prep: 15 mins
  • Cook: 30 mins
  • Yield: 4 to 6 Servings
Nutritional Guidelines (per serving)
547 Calories
28g Fat
63g Carbs
15g Protein
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Nutrition Facts
Servings: 4 to 6 Servings
Amount per serving
Calories 547
% Daily Value*
Total Fat 28g 35%
Saturated Fat 16g 82%
Cholesterol 76mg 25%
Sodium 446mg 19%
Total Carbohydrate 63g 23%
Dietary Fiber 8g 27%
Protein 15g
Calcium 307mg 24%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Papas chorreadas is a delicious Colombian specialty. Boiled red potatoes are smothered in a rich cheese sauce seasoned with onions and tomatoes. The verb chorrear means to flow or pour - the sauce in this dish is meant to be "gushing" over the potatoes.

The simplest form of this dish has only six ingredients: red potatoes, onions, tomatoes, cream, and a melting cheese like mozzarella. Many recipes call for scallions, cilantro, cumin, or chile peppers - feel free to experiment with flavors. Although not traditional, a garnish of crumbled bacon seems like a good idea.

Ingredients

  • 3 to 4 pounds red potatoes
  • 3 shallots or 1 small white onion
  • 1 bunch scallions
  • 1 teaspoon chile powder (optional)
  • 1/2 teaspoon cumin
  • 3 tablespoons butter
  • 2 medium tomatoes, diced
  • 1/4 cup chopped cilantro
  • 1 tablespoon flour
  • 3/4 cup cream
  • 6 ounces whole milk mozzarella, or other salted white cheese that melts well

Steps to Make It

  1. Gather the ingredients.

  2. Scrub the potatoes and place in a large pot of boiling, salted water. Boil until tender when pierced with a fork. Drain potatoes and let cool slightly.

  3. Finely chop the shallots or onion. Chop the white part and an inch or two of the green part of the scallions into 1/2 inch lengths. Finely chop the rest of the green parts of the scallion and reserve for a garnish.

  4. Melt the butter in a large skillet. Sauté the 1/2-inch pieces of scallion, the shallots, the cumin, and the chile powder in the butter until soft, about 5 minutes.

  5. Add the diced tomatoes and cilantro, and cook until the tomatoes are soft and fragrant. Add the tablespoon of flour and stir briefly.

  6. Stir in the cream and cheese, and heat until sauce just comes to a boil and cheese is mostly melted. Remove from heat.

  7. Slice potatoes into halves or wedges, and arrange on a platter. Pour sauce over potatoes. Garnish with chopped green onion.