Cold nights call for potatoes, melted cheese, and a pot left simmering on the stove. This cheesy potato stew brings all three together without heavy cream. Potatoes cook with carrots, celery, onion, garlic, chicken stock, evaporated milk, mozzarella, and cheddar. Everything stays in one Dutch oven, and dinner is ready in about 40 minutes.
Evaporated milk gives the broth a creamy base without making it heavy. Potatoes add more body as they cook, while two cheeses melt into the broth.
Start with the vegetables
Dice one onion, two celery stalks, and three carrots. Mince two garlic cloves, then peel and cube five to six potatoes.
Melt 2 tablespoons butter in a Dutch oven. Add the onion, celery, carrots, and garlic.
Season with 1 teaspoon salt, 1/2 teaspoon black pepper, 1 tablespoon dried oregano, and 1 teaspoon dried rosemary.
Cook until the vegetables soften and release their aroma.
Add the potatoes and broth
Add the cubed potatoes to the same Dutch oven.
Pour in 5 cups chicken stock and 1 cup evaporated milk. Add the bay leaves.
Keep the potatoes close in size so they cook at the same rate. Peeling gives the stew a smoother texture, but you can leave the skins on for a more rustic bowl.
Melt two cheeses into the pot
Add 1 cup shredded mozzarella and 1 cup shredded cheddar.
Mozzarella brings a smooth melted texture, while cheddar adds a stronger cheese flavor.
Gouda or Monterey Jack can replace either cheese if you want to change the flavor.
Let everything cook for 30 minutes
Keep the Dutch oven over medium low heat for about 30 minutes.
The stew is ready when the potatoes are soft enough to break apart with a fork.
Taste before serving and add more salt or pepper if needed.
Mash a few potatoes for a thicker stew
No flour is needed if you want a thicker bowl.
Press a few cooked potato cubes against the side of the Dutch oven with a fork, then stir them back into the broth. Their starch thickens the liquid without adding another ingredient.
For a thinner consistency, add more chicken stock or evaporated milk.
Add meat if you want it
Beef, ground beef, or chicken thighs can turn the stew into a heavier meal.
Brown the meat with the vegetables before adding the stock. Continue with the potatoes, milk, and cheese once the meat has browned.
For a meatless version, replace the chicken stock with vegetable stock.
Finish with more cheese
Spoon the hot stew into bowls and add shredded cheese on top. Chopped parsley can add a fresh finish.
Crusty bread works well beside it, while a salad can balance the potatoes and cheese.
Leftovers can stay in a sealed container in the refrigerator for up to five days. Reheat them over low heat and stir often to keep the cheese and potatoes from sticking to the pot.
Potatoes, vegetables, broth, evaporated milk, and cheese do all the work here. No heavy cream, no separate sauce, and no second pot waiting in the sink.
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