Wash, peel, and thinly slice the potatoes. Peel and finely chop the onion.

In a glass, mix milk with a pinch of salt, chilli, turmeric, curry, and smoked sweet paprika.

Heat the olive oil in a skillet. Add the onion and sauté for a few minutes, stirring occasionally.

Spread the sautéed onion evenly across the skillet. Layer the potato slices on top of the onion.

Pour the milk mixture and water over the potatoes (adjust the amount of water so that the liquids are about 0.5-1 cm above the contents of the skillet). Bring to a boil, then reduce the heat and simmer until the potatoes are tender and the liquids have evaporated, about 20-30 minutes. Add more water if necessary.

Grate or finely chop the cheese. Towards the end, sprinkle the grated cheese over the top and cover with a lid. Allow the cheese to melt.

Serve immediately after preparation.