Potatoes and Cheese

I've always enjoyed baked potatoes with melted cheese, or my mother-in-law's scalloped potatoes with parmesan cheese, but here in South America there are ways to pair cheese and potatoes that I think I like even better. Huancaína sauce (named for the Huancayo region of Peru), which is made with aji chile peppers, farmer's cheese, and saltine crackers (to thicken it) is one of my favorite condiments. Peruvians pour it over sliced potatoes or cooked corn, or serve it as a dipping sauce for bite size boiled potatoes or fried yuca. It's can be very spicy or mild, depending on the amount of aji you add. Serve it as an appetizer your next party with small new potatoes for dipping - it's different and delicious.