Potatoes

Dutch Oven Potatoes

California is calling.  I’ve taken the opportunity to take a quick trip “home” to attend my sister’s bridal shower and to meet the newest addition in my family, Riley, born this Memorial weekend to my sister Ashley.

I did a lot of cooking in preparation of my travels but did ask for some friends to help out and write a post or two for me.

First up is Dave Smith…the very same Dave I have started the pizza series with.  He is toying with the idea of starting his own blog and I thought by asking him, he might get a feel of what it’s all about.

Without further ado…here’s Dave!

I grew up watching my grandparents, and then my parents make all kinds of wonderful meals in Dutch Ovens.  As I grew older, I began to help with the preparation and cooking of different dishes as my parents catered Dutch Oven dinners to groups large and small.

By far, my favorite to make and especially to eat has always been Dutch Oven Potatoes!  Most people consider this to be a side dish to the main course.  I do use it in that capacity, but it can easily be the focus of the meal.

My version differs slightly from what my parents taught me, in that I like more sauce with my potatoes.  I add chicken stock (homemade) and as my wife likes to call it, “stinky feet” cheese (asiago) and parmesan cheese.  If you do not like the “stinky feet” flavor, just add more cheddar.

Layering
Cooking
Adding cheese after cooking

Dutch Oven Potatoes

Author: Michelle De La Cerda
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Ingredients

  • 3- 4 lbs potatoes
  • 2 medium yellow onions
  • 8 oz Mushrooms
  • 1 can Cream of Chicken Soup
  • 16 oz carton Sour Cream
  • 16 oz bacon , precooked
  • 2 tsp seasoning salt
  • 2 tsp Essence Seasoning
  • 16 oz Chicken stock
  • 8 oz cheddar cheese , shredded
  • 6 oz parmesan cheese , shredded
  • 2 oz asiago cheese , shredded

Instructions

  1. Slice the potatoes and onions thin.  I use a mandolin to get even slices.
  2. Slice the mushrooms, if you did not purchase them already sliced.
  3. Mix together sour cream, soup, seasonings, and chicken stock in a separate bowl.
  4. Alternately layer the potatoes, onions, bacon, mushrooms and spices into your dutch oven.  I use a 14” Lodge Dutch Oven for this recipe. 
  5. Pour sour cream mix over top, it will soak throughout.  
  6. Cover Dutch Oven with lid.

Oven Baking

  1. If baking in oven, preheat oven to 300°.
  2. Bake for approximately 2 hours.  Remove lid from pan
  3. during final 10 minutes and evenly spread cheeses over top. 
  4. Replace lid and allow cheese to melt; about 10 minutes. 
  5. Alternately, leave the lid off and increase heat to broiler to melt cheese, just a few minutes (2-3).

Outdoor Cooking with Charcoal/briquets

  1. Evenly spread 25 - 30 briquets out to size of oven bottom. 
  2. Place 15 - 20 briquets on top of lid.  Let cook for approximately 2 hours.  Check occasionally. 
  3. This dish is cooked when potatoes are fork tender. 
  4. Remove lid and evenly spread cheeses over top. 
  5. Replace lid and allow cheese to melt, about 10 minutes. 
  6. Serve and enjoy!

Thank you for sharing!

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