I improvised this dinner the other day, I had nothing in mind, it was late and I had little time to be in the kitchen. I opened the fridge and saw a wedge of cabrales cheese ... mmmm, what if I make a sauce and dress some cooked potatoes? Well said and done. Accompanied by a Cherry Gazpacho, we had a very rich dinner.

Asturian potatoes

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A handy, quick and simple recipe for a dinner or a snack dish. The intensity of the sauce combines perfectly with the cooked potatoes. Ideal for cheese lovers!

Irene Arcas

Kitchen: Spanish
Recipe type: incoming
Calories: 200
Rations: 4-6

Cooking time: 25M
Total time: 25M

Ingredients

10 small, 4 medium or 2 large potatoes
shawl
1000 g of water
100 g of cabrales cheese
100 g of liquid cream

Preparation

Peel and chop the potatoes to our liking (I made thick slices). We place them on the varoma tray with a pinch of salt.
We put the water in the glass and program 20 minutes, varoma temperature, speed 2. We remove and reserve hot inside the varoma.
Ready the potatoes, and without washing the glass, add the cheese and cream. We program 3 minutes, temperature 90º, speed 2. We check that the cheese has melted well and that the sauce is well blended. If not, we put a few more seconds.
We test the intensity of flavor of the sauce since we can rectify it and put it to our liking. If we like it softer, we add more cream. If we want it more intense, we add more cheese.
We serve the potatoes on a tray and sauce. Clever!

Notes

Whenever we put the varoma, it is good to take advantage of to cook other foods with the same energy: vegetables, chicken breasts, eggs ... so we will have lunch or dinner ready for another day with the same effort.

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Asturian potatoes