Name: Kuserbo — Khevsur Cheese and Potato with Erbo
Prep time: 15 min
Cook time: 35 min
Total time: 1 h 5 min
Cuisine: Georgian
Ingredients: 600 g whole potatoes, scrubbed; 160 g firm fresh unsalted cheese, pasteurized and finely grated; 73 g clarified butter (about 80 ml); 20 g garlic, peeled and lightly crushed

A wide iron skillet of cheesy grated potatoes with a spatula lifting a serving; hills show through the window.

Servings4

Finished yieldabout 740 g; about 185 g per serving

Prep time15 minutes

Cook time35 minutes

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The dish

About Kuserbo — Khevsur Cheese and Potato with Erbo

Kuserbo (კუსერბო) is associated with Khevsureti in Georgia’s eastern highlands. Clarified butter and cheese define the dish; some versions serve the cheese on its own, while others fold it through potato. This recipe follows the cheese-and-potato branch.

These proportions make a practical four-serving home version. They do not claim that every Khevsur household uses one fixed ratio. The method keeps the potatoes tender, lets their edges turn lightly golden and melts the fresh cheese through the hot mixture.

Garlic briefly perfumes the clarified butter, then comes out before it browns. That leaves the cheese and potato in the foreground. The finished kuserbo should be soft and cohesive, with a light buttery sheen rather than a crisp crust.

Cook the dish

Ingredients

600 gwhole potatoes, scrubbed
160 gfirm fresh unsalted cheese, pasteurized and finely grated
73 gclarified butter (about 80 ml)
20 ggarlic, peeled and lightly crushed

Method

Boil the whole potatoes in unsalted water until a skewer passes through easily, about 20–25 minutes depending on size. Drain and cool until safe to handle, about 15 minutes.
Peel and coarsely grate the potatoes. Finely grate the cheese and lightly crush the garlic.
Warm the clarified butter in a broad pan over medium-low heat. Add the garlic and let it scent the butter; remove it before it browns.
Add the grated potato. Fry for 7–10 minutes, turning gently, until hot throughout and lightly golden in places.
Lower the heat and fold in the cheese until soft and melted through the potato. If it needs more time, cover and warm in a 180 °C oven for 3–4 minutes. Serve hot; taste before adding salt.

Excerpt

A warm Khevsureti pan dish of grated potato, fresh cheese and clarified butter, with garlic used only to scent the fat.

Practical guidance

Practical notes

Use pasteurized cheese and keep it cold until needed. Cheese moisture and salt vary, so grate a firm, mild cheese and taste before seasoning. If the mixture looks dry, fold in a spoonful of warm water; if it looks oily, lower the heat and add the cheese gradually.

Storage and reheating

Serve straight from the pan while the cheese is soft. Refrigerate leftovers in a shallow covered container within 2 hours at or below 4 °C; use within 3–4 days. Reheat throughout to 74 °C, adding a little water if needed.

Nutrition per serving

Serving size: about 185 g
Calories: about 335 kcal
Carbohydrate: about 28 g
Protein: about 8 g
Fat: about 22 g
Fibre: about 3.2 g
Sodium: about 140 mg

Approximate values use raw potato and clarified-butter composition data, with farmer’s cottage cheese as a generic proxy for fresh unsalted cheese. The garlic is removed after infusing and is not counted. The actual cheese label and salt level, retained butter and cooked yield can change the values.

Allergens and food safety

Contains milk. Use pasteurized cheese, keep dairy refrigerated, wash hands and tools after handling raw potatoes, and chill leftovers promptly. Reheat stored portions to 74 °C throughout.

To finish

Keep the heat moderate so the cheese softens without scorching.
Taste the cheese before adding any salt.

About Kuserbo — Khevsur Cheese and Potato with Erbo

Ingredients

Ingredients

Method

Excerpt

Practical notes

Storage and reheating

Nutrition per serving

Allergens and food safety

To finish

More Georgian dishes

Khortsshibuiani (Khortsshebuiani Kada)

Kotrana — Georgian Cabbage with Walnuts

Tushetian Triangular Bread (სამკუთხა პური)