This Dutch oven cheesy potato stew combines potatoes, carrots, chicken stock, cheese, and spices to create a creamy stew. You cook the entire recipe in one pot, so this recipe is easy to make and easy to clean.
Why You'll Love Dutch Oven Cheesy Potato Stew
This creamy Dutch oven cheesy potato stew is full of earthy flavors from the potatoes, aromatic spices, and mozzarella and cheddar cheese. You can throw everything in one pot, making it an easy-to-clean meal that will also save you time in the kitchen.
The potatoes, carrots, onion, celery, and garlic add healthy veggies to this hearty stew that will keep you full. The evaporated milk replaces heavy cream so you can enjoy a creamy texture without the extra fat.
Ingredients You'll Need for this Recipe
- Chicken stock
- Evaporated milk
- Celery sticks
- Garlic cloves
- Shredded mozzarella cheese
- Shredded cheddar cheese
- Dried oregano
- Dried rosemary
- Bay leaves
- Black pepper
How to Make Dutch Oven Cheesy Potato Stew
Prep the veggies:
- Finely dice the onion, celery sticks, and carrots.
- Peel and cube the potatoes.
- Mince the garlic cloves.
Cook the stew:
- Melt the butter in the Dutch oven. Add the diced onion, celery, and carrots to the pot and season with salt, black pepper, dried oregano, and dried rosemary.
- Saute the veggies in the butter until soft and fragrant.
- Add the cubed potatoes, chicken stock, bay leaves, evaporated milk, mozzarella cheese, and cheddar cheese. Cook on medium-low heat for 30 minutes.
- Once the potatoes are soft, taste the stew and adjust the seasoning if needed.
- Serve with more cheese sprinkled on top.
How to Serve Dutch Oven Cheesy Potato Stew
Garnish the stew with an extra sprinkle of shredded cheese and fresh chopped parsley for an extra touch of flavor and color. Serve the stew with a crusty loaf of bread or a side salad for a complete meal. You can also serve it as a hearty side dish for roasted chicken, pork chops, steak, or grilled fish.
Tips & Variations for this Dish
To make the best Dutch oven cheesy potato stew, use these tips and variation ideas:
- Use a cast iron Dutch oven for best results. A cast iron Dutch oven distributes heat evenly. Plus it's durable and will last for many years.
- Use any type of potatoes you have on hand for this recipe. For a rustic feel, leave the skins on. For a smoother texture, peel them before cubing.
- Experiment with different types of cheeses, such as Gouda or Monterey Jack.
- For a vegetarian version, replace the chicken stock with vegetable stock.
- Choose evaporated nonfat milk instead of evaporated whole milk to reduce the fat content.
- Add a pinch of cayenne pepper or smoked paprika for an extra kick.
- For extra protein, add cubed beef, ground beef, chicken thighs, or your choice of meat. Brown the meat with the veggies before adding the chicken stock to amp up the flavors.
- Make the stew even creamier by adding a dollop of sour cream.
- To make a thinner stew, add more chicken stock or evaporated milk. To make a thicker stew, mash some of the potatoes with a fork to thicken the liquid.
How to Store Leftovers
Store any leftover Dutch oven cheesy potato stew in a sealed container in the fridge for up to 5 days. To reheat the stew, place it in a pot on low heat until warmed throughout. Be sure to stir often so that it doesn't stick to the bottom of the pot. You can also microwave individual portions until heated.
More Stew and Soup Recipes
- Dutch Oven Beef and Onions Stew
- Healthy Roasted Red Pepper Tomato Basil Soup
- Rosemary Red Wine Mushroom Beef Stew
- Ginger Lemongrass Chicken Noodle Soup
Dutch Oven Cheesy Potato Stew
Creamy and rich dutch oven cheesy potato stew. Super filling and delicious.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Soups and stews
- Cuisine: American
5 cups chicken stock
1 cup evaporated milk
2 tablespoons butter
2 celery sticks
2 garlic cloves
1 cup mozzarella
1 cup cheddar
1 tablespoon oregano
1 teaspoon dried rosemary
½ teaspoon black pepper
1 teaspoon salt
Dice finely the onion, celery sticks and carrots. Peel and cube the potatoes. Mince the garlic cloves.
In the dutch oven melt the butter and sautee the diced celery, carrots and onion. Season with salt, pepper and the dried herbs. Cook until soft and fragrant.
Add the cubed potatoes to the pan.
Add the chicken stock, bay leaves, evaporated milk and cheese and let cook on medium low heat for 30 minutes.
Once the potatoes are soft taste and correct the seasoning if needed.
Serve with more cheese on top.
This delicious stew can be done with also an added protein of choice, beef chuck, or even chicken thighs would be perfect. If you decide to add any meat, brown it with the veggies before adding the stock, this will amp up the flavors.
Store any leftovers in the fridge in sealed containers for up to 5 days.