Dutch Oven Potatoes
These classic Dutch Oven Potatoes are a crowd pleaser; loaded with cheese, bacon, and onion, plus a unique ingredient that puts this dish over the top.
Dutch Oven Potatoes
These classic Dutch Oven Potatoes are a crowd pleaser; loaded with cheese, bacon, and onion, plus a unique ingredient that puts this dish over the top.
Servings: 8
Calories: 631kcal
Equipment
- 4-quart Dutch oven
Ingredients
- 7 russet potatoes sliced
- 1 lb. bacon cut to 1" pieces
- 8 oz. yellow onion (1-medium); sliced
- 1 lb. sharp cheddar cheese shredded
- ½ tsp salt divided; +/-, to taste
- ½ tsp pepper divided; +/-, to taste
- ½ tsp paprika
- 6 oz. ginger ale
Instructions
- Pre-heat oven to 350°F.
- Slice potatoes and place them in a bowl of salted water to prevent browning.
- Cut the bacon into 1 inch pieces.
- Cook the bacon in the Dutch oven; once done remove and set aside.
- Leave the bacon renderings in the Dutch oven.
- Add about ⅓ of the sliced potatoes to the bottom of the Dutch oven, in the bacon renderings.
- Sprinkle some of the salt and pepper.
- Layer with ⅓ the bacon, onions, and then the cheese.
- Add another layer of potatoes and repeat until all three layers have been placed.
- Sprinkle the paprika over the top layer.
- Pour ginger ale around the edges.
- Cover and cook for 45 minutes or until done.
Nutrition
Calories: 631kcal | Carbohydrates: 40g | Protein: 26g | Fat: 41g | Saturated Fat: 20g | Cholesterol: 97mg | Sodium: 885mg | Potassium: 986mg | Fiber: 3g | Sugar: 5g | Vitamin A: 651IU | Vitamin C: 13mg | Calcium: 442mg | Iron: 2mg
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The only thing I see missing is the briquette count for us rookies
Great question Robert! For camp oven with briquettes after you assemble the dish, follow the camp oven cooking instructions from this recipe: https://www.dutchovendaddy.com/dutch-oven-lasagna/