300-400 gr Andean cheese (or semi soft, mild cheese such as cheddar or queso fresco), cut in slices
4 medium potatoes, cooked and cut in thick slices
Olive oil
Instructions
Saute the onion and aji amarillo in oil, over medium-high heat. When the onion is transparent (about 5 minutes) add the tomato, oregano, salt and pepper, and sautee for 5 more minutes, stirring constantly.
Add the milk, bring to a boil, turn the heat to medium-low, and cook for 5 more minutes.
Turn off the heat and put the slices on top, without stirring. Let them melt for a few minutes (you can put the lid on if you want).
On a dish, serve the potatoes covered in the tomato and cheese mixture. Sprinkle with fresh parsley.
If you want, you can serve the cauche in layers, forming a layer of potato, then the tomato and cheese mixture; then another layer of potatoes and another of tomato and cheese.
Recipe by PERU DELIGHTS at https://perudelights.com/meatlessmondays-cauche-de-queso-an-unforgettable-appetizer/