This is a homey and simple dish that is basically a cheese and potato stew. While a lot of Bhutanese food relies on many chilies this is only uses a few to flavor the dish with just enough heat to give it a light, almost sweet flavor. I found this dish very humble and simple but unfortunately that also meant it isn’t very flashing or tempting. I boiled it down a little more I think it usually is (as it seems to be served pretty watery) and added a little less cheese and found myself wishing that it had a little bit more flavor. I think this is an interesting template I might play around with in the future for how to cook potatoes though and its so easy that you should try it for yourself as well to taste a little bit of Bhutan at home.

Kewa Datshi (Potato and Cheese)

AuthorMabCategoryDifficultyBeginner

Yields4 ServingsServingsQuarter (1 Serving)Half (2 Servings)Default (4 Servings)Double (8 Servings)Triple (12 Servings)

Prep Time10 minsCook Time15 minsTotal Time25 mins

Ingredients

 2 tbsp butter

 6 medium potatoes, peeled and cut into circular slices

 4 chilies, de-seeded and cut into pieces

 1 onion, thinly sliced

 3 cloves garlic, minced

 200 ml water

 150 g Cheddar cheese slices, or other melting cheese

 salt, pepper to taste

Directions

1

In a large shallow pot, melt the butter then place in all the ingredients except for the cheese.

2

Cook on medium heat for 10-15 minutes until the potatoes are tender.

3

Add the cheese slices and mix until they melt and create a creamy sauce. Boil 2-3 minutes if too watery, otherwise serve over rice.

Adapted from Bruite Magazine

Ingredients

Ingredients

 2 tbsp butter

 6 medium potatoes, peeled and cut into circular slices

 4 chilies, de-seeded and cut into pieces

 1 onion, thinly sliced

 3 cloves garlic, minced

 200 ml water

 150 g Cheddar cheese slices, or other melting cheese

 salt, pepper to taste

Directions

Directions

1

In a large shallow pot, melt the butter then place in all the ingredients except for the cheese.

2

Cook on medium heat for 10-15 minutes until the potatoes are tender.

3

Add the cheese slices and mix until they melt and create a creamy sauce. Boil 2-3 minutes if too watery, otherwise serve over rice.

Notes

Kewa Datshi (Potato and Cheese)

IngredientsDirections