Colombian Papas Chorreadas (Potatoes in Tomato-Cheese Sauce)

Papas chorreadas are an easy and delicious way to transform your usual potato side dish into something extraordinary. This authentic Colombian recipe teaches you how to smother potatoes in a creamy cheese sauce, turning them into the ultimate comfort food. The recipe requires only a few ingredients and is incredibly easy to make!

Updated: May 2026

Haz clic en Papas Chorreadas Colombianas para la receta en español.

What are Colombian papas chorreadas?

Papas chorreadas are a traditional side dish from Colombian cuisine, originating mainly from the Andean region.

This dish consists of potatoes (traditionally red or sabanera potatoes) generously covered in an irresistible sauce. The base of this sauce is an authentic hogao (tomato-onion sauce) made with tomatoes, garlic, and scallions. Heavy cream and shredded cheese are added to this base, creating the famous “dripping” or “chorreado” effect that gives the dish its name.

While the most popular use for this delicious sauce is over potatoes, it is also incredibly versatile and can be used to elevate other dishes, such as cooked vegetables or meats.

Ingredients

The great advantage of this dish is that almost all the ingredients can easily be found outside of Colombia.

• Cheese: In this recipe, I use Paipa cheese, which I must confess is my favorite Colombian cheese! It is a mature cheese, packed with flavor, and originates from the department of Boyacá in the Andean region. If you can’t find it where you live, don’t worry; you can easily replace it with any good melting cheese, such as mozzarella, mild cheddar, or even Gouda.
• Potatoes: In Colombia, papa pastusa (a type of red potato) or papa sabanera are frequently used. Outside of Colombia, you can perfectly substitute them with any type of red potato that holds its shape well when cooked.

Step-by-step: how to make papas chorreadas

1. Cook the potatoes: Boil the potatoes in salted water until they are tender and can be easily pierced with a fork.
2. Make the hogao: Meanwhile, sauté the scallions and garlic until they are soft and fragrant. Add the tomatoes and cumin.
3. Simmer the sauce: Let it cook over low heat for about 20 minutes so the flavors can concentrate.
4. Add cream and cheese: Add the heavy cream and shredded cheese to the skillet with the hot hogao.
5. Create the creamy sauce: Mix everything together until you get a smooth, creamy sauce. Taste the sauce and adjust the seasoning with salt to taste.
6. Combine and serve: Drain the potatoes (reserve a little bit of the cooking water in case you need to thin out the sauce). Toss the potatoes into the tomato and cheese sauce, mix well, and serve hot!

Do you love Colombian food? Click here for more recipes of Colombian vegetarian food!

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Do you love this recipe? Give it a 5-star rating below and leave me a comment! Or tag @vecinavegetariana on Instagram. You can also pin this recipe now and make it later!

Colombian Papas Chorreadas (Potatoes in Tomato-Cheese Sauce)

Colombian papas chorreadas are a traditional and authentic side dish. This easy recipe teaches you how to prepare the perfect potatoes smothered in a tomato and cheese sauce that is deliciously creamy with an irresistible savory touch. A comforting dish that is ideal for any occasion.

5 from 1 vote

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Course Side Dish

Cuisine Colombian

Servings 4

Ingredients

  

1x2x3x

• 700 gram red potatoes (papa pastusa in Colombia)
• 2 tablespoons sunflower oil
• 4 grated tomatoes
• 2 big scallions, chopped finely
• 1 clove of garlic, chopped finely
• 1 teaspoon cumin powder
• 50 gram shredded cheese (queso Paipa if available), about 1 big handful (replace by other cheese of choice such as mozzarella or cheddar)
• 100 gram heavy cream (about 1/2 cup)
• salt and pepper

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Instructions

 

• Prepare and cook the potatoes

  Partially peel the potatoes, leaving a little bit of skin on each one. Cut them in half and wash them well.

  Cook them in boiling salted water for 20 to 30 minutes, until they are tender and can be easily pierced with a fork
• Prepare the hogao

  While the potatoes are cooking, heat the oil in a skillet and sauté the scallions and garlic for 5 minutes until they are soft and fragrant. Add the grated tomatoes and cumin
• Let it simmer over low heat for about 20 minutes so the flavors can concentrate
• Prepare the creamy cheese sauce (chorreado)

  Add the heavy cream, shredded Paipa cheese, salt, and pepper to the skillet with the hot hogao
• Mix everything well until you achieve a smooth, creamy sauce and the cheese is completely melted. If you notice the sauce is too thick, add a little bit of the reserved cooking water. Taste the sauce and adjust the seasoning to taste
• Mix and serve

  Toss the cooked potatoes into the skillet with the hot sauce and mix well so they are completely covered. Serve immediately while hot!

Notes

You can store these papas chorreadas for up to three days in an airtight container in the refrigerator. When reheating, you may need to add a splash of water or milk to thin out the sauce and restore its creamy consistency.

Keyword cheese, creamy potatoes, hogao, papas chorreadas, potato, potatoes in sauce, side-dish, vegetarian

Do you love this recipe?Give it a 5-star rating and leave me a comment! Or tag @vecinavegetariana on Instagram. You can also pin this recipe now and make it later!