Dutch Oven Potatoes

Dutch Oven Potatoes
Potatoes 6-8 medium sized bakers (2-3lbs)
1 medium yellow onion (sliced)
1 Package of bacon
Grated Cheese
1 stick of butter
1 can of mushroom soup (10oz)

For 10-12 people I like to use a 10″ Dutch oven, it doesn’t seem all that big but when it comes time fill the pot with spuds and cheese you will see just how big it is! This dish is so easy but such a crowd pleaser. The Dutch oven should be seasoned, if not then buy one that is, or do it yourself. The bagged baking potatoes work great, so look for a good bag of those, I use 6-8 medium sized potatoes for this recipe. Scrub and wash them, then slice. The thicker the slices the longer it has to cook, medium size slices are perfect for this dish. Start it off with slicing bacon into 1 inch pieces then frying in the bottom of the Dutch oven, when the bacon is done remove it and place on a separate plate. Leave the grease in the bottom of the pot, it will be part of the dish. Layer the potatoes, onions, cheese, bacon and a couple pats of butter o each layer. You may also want to salt and pepper to taste. Three to four layers should fill the Dutch oven at which point, mix the mushroom soup with about half a can of water then pour the diluted soup over the layers. Place the lid on the Dutch oven then used the preferred cooking method. It should take around 45 minutes to an hour depending on how much is in the pot.


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