What Can I Make with Cheese and Potato?

Ingredients

• •waxy potatoes (such as Yukon Gold)
• •white cheese (feta or kasseri)
• •butter
• •whole milk
• •black pepper

Steps

1. 1Place each potato on the cutting board and slice straight down lengthwise into 1/4-inch-thick slices, like cutting bread from tip to root end, keeping the skin on.
2. 2Stack 3–4 potato slices and cut them lengthwise into 1/4-inch-thick sticks, the shape and thickness of thick french fries.
3. 3Cut the cheese into 1/4-inch cubes by slicing the block into thin layers, then cutting each layer into thin strips, then cutting across the strips.
4. 4Fill a medium bowl with cold water, add all the potato sticks, and swish them around for 20 seconds to rinse off the starch so they cook evenly.
5. 5Drain the potatoes in a colander, shaking gently to remove excess water.
6. 6Place a 12-inch cast iron skillet over medium-high heat and add 3 tablespoons butter, waiting until it melts and the foam subsides, about 90 seconds.
7. 7Add all the drained potato sticks to the skillet and stir once every 30 seconds for 8 minutes, until the edges are golden brown and the center is fork-tender.
8. 8Pour 0.5 cup milk evenly over the potatoes and stir once with a wooden spoon to distribute it throughout, breaking up any clumps.
9. 9Scatter all the cheese cubes evenly across the top of the potatoes without stirring, so they melt into pockets throughout the dish.
10. 10Sprinkle 0.25 teaspoon black pepper over the surface, then remove the skillet from heat and let it sit undisturbed for 2 minutes so the cheese melts into creamy pockets.
11. 11Give the skillet a gentle stir with a wooden spoon just once, folding the melted cheese gently into the potatoes without breaking them apart — it should look creamy with visible cheese streaks, not uniformly mixed.
12. 12Serve directly from the skillet into two bowls, scraping the crispy browned bits from the bottom and sides with a wooden spoon so each bowl gets some of the golden edges.