A quick stovetop dish that turns shredded mozzarella into a melted, creamy sauce for potatoes. Low-moisture mozzarella holds its texture without becoming stringy, giving you something closer to a rich, cheesy potato cake than nachos.

Serves 2. 25 minutes, 15 at the stove.

About 590 calories a serving, 24 g protein, 48 g carbohydrate, 34 g fat. From USDA figures for 83% of the ingredients; amounts are the recipe's.

Cook mode

1. Peel and cut 1 pound of waxy potatoes into half-inch cubes. Slice 1 medium onion thinly and mince 2 garlic cloves.
2. Heat 2 tablespoons oil in a large skillet over medium-high heat. When it shimmers, add the potatoes, season with salt and pepper, and cook for 10 minutes, stirring occasionally, until they start to soften and brown at the edges.10 min
3. Add the onion and garlic, stir, and cook for 2 minutes until fragrant. While the potatoes finish cooking, have 1.5 cups mozzarella shredded and ready.2 min
4. Lower the heat to medium. Scatter the 1.5 cups mozzarella over the potatoes and stir gently with a wooden spoon until the cheese melts into the potatoes and everything is creamy and coated, about 2 minutes. Stop when the cheese is fully melted and clinging to the potatoes.2 min
5. Taste and adjust salt and pepper. Divide between two bowls and top with chopped fresh thyme or chives.

Note Swap waxy potatoes for diced chicken breast if you have it, stirring in the cheese at the end. Leftovers keep covered in the fridge for two days and reheat gently on the stovetop with a splash of water. Serve with a sharp green salad or pickled vegetables on the side.