Georgian-inspired Cheesy Potato and Pasta Bake

Ingredients

In this Georgian adaptation of Älplermagronen, we incorporate Georgian spices such as fenugreek and coriander to infuse the dish with unique flavors. Additionally, we replace the traditional Swiss cheese with Georgian cheese varieties like sulguni or imeruli, which have a tangy and slightly salty taste. The dish is also given a Georgian twist by incorporating traditional Georgian ingredients like walnuts or pomegranate seeds as garnish. We alse have the original recipe for Älplermagronen, so you can check it out.

• 500g (1.1 lb) potatoes, peeled and diced 500g (1.1 lb) potatoes, peeled and diced
• 250g (8.8 oz) pasta (such as macaroni or penne) 250g (8.8 oz) pasta (such as macaroni or penne)
• 2 tablespoons butter 2 tablespoons butter
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon fenugreek 1 teaspoon fenugreek
• 1 teaspoon coriander 1 teaspoon coriander
• 250ml (1 cup) milk 250ml (1 cup) milk
• 200g (7 oz) Georgian cheese (such as sulguni or imeruli), grated 200g (7 oz) Georgian cheese (such as sulguni or imeruli), grated
• Salt and pepper to taste Salt and pepper to taste
• Chopped walnuts or pomegranate seeds for garnish Chopped walnuts or pomegranate seeds for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 18g, 10g
• Carbohydrates (total, sugars): 55g, 5g
• Protein: 18g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Boil the diced potatoes in salted water until tender. Drain and set aside.
3. 3.
   Cook the pasta according to package instructions until al dente. Drain and set aside.
4. 4.
   In a large skillet, melt the butter over medium heat. Add the chopped onion and minced garlic, and sauté until translucent.
5. 5.
   Add the fenugreek and coriander to the skillet and cook for another minute to release their flavors.
6. 6.
   Pour in the milk and bring to a simmer. Gradually add the grated Georgian cheese, stirring until melted and smooth.
7. 7.
   Add the cooked potatoes and pasta to the skillet, stirring gently to coat them with the cheese sauce. Season with salt and pepper to taste.
8. 8.
   Transfer the mixture to a baking dish and bake in the preheated oven for 20-25 minutes, or until the top is golden and crispy.
9. 9.
   Garnish with chopped walnuts or pomegranate seeds before serving.

Treat your ingredients with care...

• Potatoes — Make sure to dice the potatoes into small, uniform pieces to ensure even cooking.
• Georgian cheese — If you can't find Georgian cheese varieties, you can substitute with a combination of feta cheese and mozzarella for a similar taste and texture.
• Fenugreek and coriander — Toasting the spices in a dry skillet for a minute before adding them to the dish will enhance their flavors.

Tips & Tricks

• For a spicier kick, add a pinch of red pepper flakes to the cheese sauce.
• Experiment with different Georgian cheese varieties to find your favorite combination.
• Serve the Kartopili Khachapuri with a side of fresh salad or pickled vegetables for a refreshing contrast.
• Leftovers can be reheated in the oven or stovetop with a splash of milk to maintain their creamy texture.
• Customize the dish by adding cooked bacon or sautéed mushrooms for extra flavor.

Serving advice

Serve the Kartopili Khachapuri hot, straight from the oven, as the cheese will be gooey and the crust crispy. Cut it into portions and enjoy it as a main dish accompanied by a fresh salad or Georgian-style pickles.

Presentation advice

Present the Kartopili Khachapuri on a rustic wooden board or a colorful Georgian-inspired platter. Sprinkle some chopped fresh herbs, such as parsley or cilantro, on top for a pop of color. The golden-brown crust should be visible, enticing your guests to dig in.