Cheesy Potato Locro
Creamy, comforting Ecuadorian potato stew finished with melted cheese and crispy onions. A weeknight version of the classic — boiled potatoes, simple aromatics, and a splash of cream that comes together in one pot.
- Total time
- 22 min
- Servings
- 4
- Calories
- 420
- Protein
- 18g
comfortcozyecuadorianvegetariancheesecreamytenderweeknight
Ingredients
- 1.5 lb potatoes (waxy, baby or cubed)
- 1 whole yellow onion, halved
- ¾ cup whole milk or heavy cream
- 1.5 cups cheddar or Oaxaca cheese, shredded
- ½ cup queso fresco, crumbled
- 1 whole avocado, sliced (optional garnish)
- ¼ cup fresh cilantro, chopped (optional garnish)
Instructions
- 1
Boil potatoes and onion half in salted water until potatoes are tender, ~12 minutes.
- 2
Drain and remove onion. Return potatoes to the warm pot off heat.
- 3
Pour milk over potatoes, then stir in shredded cheddar until melted and creamy.
- 4
Taste and season with salt and black pepper. Simmer 2 minutes over low heat.
- 5
Divide into bowls. Top with crumbled queso fresco, avocado, and cilantro.
Tools you’ll need
- large pot
- colander
- wooden spoon
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