Papas Chorreadas (pronounced cho-ri-ah-dahs) are potatoes that have been drizzled with cheese sauce. This dish is probably one of my favorite side dishes. The potatoes are so easy to make, but the hassleback cut gives it an elegant touch. The cheese sauce is savory, creamy, cheesy, and full of flavor!
What You’ll Need:
- 4 yukon gold potatoes
- 1 cup of heavy whipping cream
- 1 cup of shredded mozzarella cheese
- 1 cup of diced tomatoes
- ¼ cup of finely diced green onions
- 2 tablespoons of vegan butter
- 4 tablespoons of olive oil
- 1 teaspoon of minced garlic
- ½ teaspoon of cumin
- ½ teaspoon of salt
- ½ teaspoon of black pepper
- Olive oil spray
Directions:
- Preheat the oven to 400F. Line a baking sheet with aluminum foil and spray with olive oil then set aside.
- Run the potatoes under water and scrub to remove any excess dirt.
- Place the potatoes horizontally (so that its wider than it is tall) and place the handle of a spoon on top and below the potato (this will help prevent cutting completely through the potato).
- Using a sharp knife cut horizontal slits into each potato about ¼ inch apart to make the hassleback slices. Be careful and avoid cutting through the potato completely
- Once all the potatoes have been sliced, place them on the baking sheet
- Place the butter in a microwave safe bowl and heat for about 15 seconds until the butter melts. Remove the bowl from the microwave then add 2 tablespoons of olive oil. Add the salt and pepper and mix well
- Using a brush, gently coat the hassleback potatoes with the butter/olive oil mixture being sure to coat inside each wedge and on the sides of the potatoes
- Bake for 50-60 minutes until the center slice is tender (use a fork to check).
- Meanwhile, let’s start to make the sauce: heat a large non-stick skillet over medium heat and add any remainder of the butter/olive oil mixture or 2 tablespoons of olive oil to ensure the pan is fully coated and add the garlic.
- Once the pan warms, let the garlic cook for about 2 minutes
- Next add the diced tomato, diced green onions, and cumin and cook for about 5 minutes
- Once all the flavors have cooked together, add the heavy whipping cream, mozzarella, salt, and pepper.
- Cook for an additional 4-5 minutes carefully mixing the sauce before removing it from the heat
- Once the potatoes are ready, remove them from the oven and drizzle the tomato cheese sauce over the potatoes being sure to incorporate the sauce inside each slice
- Top with fresh diced tomatoes, diced green onions, and enjoy.
