Locro (Cheese Potatoes)


  • 1/2 cup butter
  • 1 quart yellow onion, 1/4-inch dice
  • 1 tablespoon minced garlic
  • 2-1/2 quarts Idaho®-grown Yukon Gold potatoes, 1-inch dice
  • 2 quarts vegetable stock
  • 2 cups milk
  • 1/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2-3 cups queso fresco cheese crumbles
  • 2 tablespoons chopped fresh parsley


  1. Melt the butter in a large pot being careful not to burn it. Add the onions and garlic and simmer until the onion is translucent.
  2. Stir in the drained potatoes, stock, milk, salt and pepper and bring to a boil. Reduce heat to low and simmer until the potatoes are al dente, approximately 30 to 45 minutes.
  3. Remove the potato mixture from the heat and stir in the cheese.
  4. Taste and correct seasonings. Check and correct consistency if required. Add some of the cooking liquid if too dry.
  5. Pan into a 2-inch full pan or appropriate size serving container.
  6. Garnish with the chopped parsley.
  1. Sauté 2 to 4 tablespoons of chopped yellow chili peppers for a spicier dish.
  2. Add a meat protein, e.g., diced chorizo.
  3. to 3 cups of corn is often added to this dish.
  4. Sliced/chopped avocado can be used as garnish.
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Yield: 1 gallon

Kerry Paterson
CEC, University of Colorado-Boulder
Boulder, CO

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