Wide view of skillet-fried potato slices and salty cheese against the Caucasus mountains near Juta.

Yield4 portions

Serving basisOne quarter of the potato, erbo and cheese mixture

DifficultyEasy

Dietary classificationVegetarian if the cheese uses non-animal rennet; contains milk

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The dish

About Juta Kus Erbo with Thin-Sliced Potatoes and Salty Cheese

A practical home version of Juta’s kus erbo: thin potato slices fried in erbo and folded with salty mountain-style cheese.

Kus erbo is a filling skillet dish associated with Juta in the highland province of Khevi. Potatoes, cheese and erbo (clarified butter) give it its defining character. Local versions can vary in how the potatoes are cut and how the cheese is folded in.

This version uses thin potato slices and salty brined cow’s-milk cheese. It is a practical home rendition, not a claim of a canonical Juta recipe. The slices are fried in batches so they brown instead of steaming, then the cheese is folded through briefly and left in visible soft pieces.

Thin, even slices help the potatoes cook at the same rate. Folding in the cheese at the end keeps its salty flavour distinct and leaves soft pieces among the browned edges.

Cook the dish

Ingredients

Full recipe

Kus erbo

800 gpotatoes, scrubbed, peeled and weighed before cutting
100 gerbo (clarified butter), about 109 ml, divided for frying
200 gsalty brined cow’s-milk cheese, pasteurized, drained and crumbled

Method

Slice and dry the potatoes Cut the peeled potatoes into even slices about 3 mm thick. Rinse briefly in cold water to remove loose surface starch, drain, then spread on a clean towel and press until fully dry.
Heat the pan Warm a 30 cm heavy skillet over medium heat. Add about half the erbo and let it melt; it should shimmer gently but not smoke.
Fry in batches Add only enough potato slices to make a loose layer. Fry for 8–11 minutes, turning every few minutes, until tender through the centre and browned at the edges. Transfer to a warm plate and repeat with the remaining potatoes and erbo. Avoid piling the pan deeply; crowded potatoes steam.
Fold in the cheese Return all the potatoes to the skillet. Scatter the crumbled cheese over them and fold gently for 1–2 minutes, just until warmed and beginning to soften. Keep some cheese pieces visible instead of stirring to a smooth coating.
Taste and serve Taste a piece before adding salt; the cheese may already be salty enough. Serve the kus erbo hot from the skillet.

Excerpt

Golden potato slices and salty cheese make a rich, simple skillet dish associated with Juta in Khevi. Serve it hot, straight from the pan.

Key points

Cut the potatoes evenly and dry them thoroughly before they meet the hot erbo; surface water slows browning and can make the fat spit.
Taste the cheese before adding salt. Brined mountain-style cheese can season the whole pan on its own.

Practical guidance

If the pan is smaller than 30 cm, cook three or more batches rather than crowding it. Add a little erbo each time so the pan remains lightly coated.
If the potato slices are wet, blot them again before frying. Add them carefully to the pan and keep the heat at medium; smoking erbo or splattering fat means the pan is too hot or the potatoes are too wet.
Use pasteurized cheese. Refrigerate leftovers within 2 hours at 4°C or below and use within 3–4 days. Reheat to 74°C/165°F, checking the centre with a food thermometer.

Nutrition per serving

Portion: One quarter of the complete skillet
Energy: About 510 kcal
Carbohydrate: About 37 g
Protein: About 11 g
Fat: About 36 g
Fibre: About 4.2 g
Sodium: About 570 mg

Allergens and food safety

Contains milk. Use pasteurized cheese and clean utensils. Dry potatoes well before adding them to hot clarified butter, and fry until tender throughout; browned colour alone does not confirm doneness. Refrigerate perishable leftovers within 2 hours at 4°C or below, use within 3–4 days, and reheat to 74°C/165°F measured with a food thermometer. Vegetarian suitability depends on the cheese rennet.

To finish

Bring the skillet to the table while the potato edges are crisp and the cheese is just softening.
Keep the potato slices thin and cook them in uncrowded batches for an even golden finish.