DUTCH OVEN CHEESY POTATOES
Steps:
- Mix butter, sour cream, cream of chicken soup in a bowl.
- In a 12" Dutch oven later ⅓ of potatoes, ⅓ of soup mixture, ⅓ of the onions and ⅓ of the cheese.
- Repeat until all ingredients are layered.
- Make sure the last layer of cheese is on top.
- Bake for 20 minutes at 350°F.
Nutrition Facts : Calories 366 kcal, Carbohydrate 23 g, Protein 13 g, Fat 25 g, SaturatedFat 15 g, Cholesterol 71 mg, Sodium 477 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
DUTCH OVEN CHEESY POTATOES
We used Yukon Gold Potatoes for this dish. They are an excellent choice. Also, instead of just leaving the bacon drippings in the bottom of the Dutch oven after frying the bacon, we poured it into a dish, then spooned it on to each layer of the potatoes. Mmmmm! Mmmmm!
Provided by 50 Campfires
Categories Side Dish
Time 1h5m
Yield 6
Number Of Ingredients 5
Steps:
- Start by slicing your potatoes, thin. Slice the onion in to rings. Set aside
- Cut strips of bacon to 1-inch pieces. In the meantime, heat up the Dutch oven on the campfire, grill or stove.
- Fry the bacon crisp, and then spoon it out. Leave the grease in the bottom of the pan.
- Start to layer the potatoes, then sliced onions, and finally bacon and cheese. Repeat layers.
- Cover the dutch oven and cook for at least 45 minutes at 375 degrees, or until the potatoes are soft.
THE ALL TIME FAVORITE DUTCH OVEN POTATOES
Utah is the KING of Dutch Oven Cooking! Allen was a friend of my fathers in Hurricane, so I borrowed his award winning recipe for Dutch Oven Potatoes. A Dutch Oven Dinner is NOT complete w/o having these potatoes served with along with what ever is being eaten! Figure out how big a dutch oven you need for the amount of people you are going to be serving. If you are new to this type of cooking, do some in your own back yard until you have the amount of coals right. Remember - more coals, the hotter it gets in there. I've had to endure many burnt potatoes before!! The onions will burn readily! : Allen Heaton (Hurricane Heritage Cookbook) If you would like a copy of this cookbook, contact the Hurricane Heritage Center in Hurricane, Ut. Maybe they can scare up a copy or two!
Provided by Shepardess
Categories Potato
Time 35m
Yield 1 1/2 cups per person, 10 serving(s)
Number Of Ingredients 5
Steps:
- Keep potatoes covered with salt water until ready to use or they turn dark and loose much of their appeal.
- Place bacon in the bottom of the dutch oven, enough to make 1/8 inch in oven. Brown bacon in preheated oven with or without the lid on; If it's windy, or many people moving around - it's safer with the lid on.
- Add onions, and cook until transparent.
- Place potatoes in oven a layer at a time, seasoning as you go - Go easy on the salt because of the bacon.
- When all potatoes are in stir thoroughly so seasoning and bacon and grease are well distributed throughout.
- Place lid on oven and cover with coals.
- Beginners be careful, and inspect often - Some cooks say stir at each inspection, thus insuring the bottom isn't burning - Personally, I think this results in broken and mushy potatoes. I, after the initial stirring, leave them alone - If I'm doubtful about the bottom, I take a spatula or spoon and slip under the potatoes and lift enough to.
- check the progress then slip spatula out, leaving potatoes disturbed as little as possible by sampling frequently you can announce when done. (usually around 20 minutes).
- *my advice - go easy with the coals when you are beginning. Keep them well dispensed on the bottom of the oven and the top. Use your "tool" to turn the dutch oven around on the coals often and move the top around a bit to keep the temperature inside even*.
CHEESY POTATOES-DUTCH OVEN
Make and share this Cheesy Potatoes-Dutch Oven recipe from Food.com.
Provided by MadCity Dale
Categories Breakfast
Time 1h40m
Yield 10 serving(s)
Number Of Ingredients 6
Steps:
- Melt butter in bottom 10" ducth oven and add cornflakes into butter. Remove butter and cornflakes to another container.
- Add 3/8" cubed potatoes, with skin on, into dutch oven. Mix milk and soup together and pour over potatoes.
- Arrange grated cheese or slices to cover the potatoes. Sprinkle corn flakes over top.
- Bake on medium high heat, covered.
Nutrition Facts : Calories 281, Fat 9.3, SaturatedFat 5.5, Cholesterol 30.7, Sodium 348.3, Carbohydrate 38.4, Fiber 4.1, Sugar 2.4, Protein 12
DUTCH OVEN POTATOES
Provided by Food Network
Time 2h50m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 300 degrees F. Use a 8 by 8-inch baking dish or one of similar size, and butter the bottom and sides with 1 tablespoon butter. Wash potatoes and thinly slice them, using a mandolin, to approximately 1/16-inch thick. Layer 1/5 of the sliced potatoes into the baking dish, making 2 thin layers of potatoes overlapping. Sprinkle with 2 teaspoons of the Parmesan cheese. Top with 1/2-cup fruit, salt, pepper and 1/2 cup cream. Repeat this step 4 more times, ending with the potatoes. Top the potatoes with the remaining cream and the 3 tablespoons of the butter cut into small pieces. Sprinkle with the rest of the cheese.
- Cover the pan with foil and bake for 2 hours. Uncover the pan and bake for an additional 15 minutes until lightly browned the top. For a darker brown place the potatoes under the broiler for a few minutes. Remove the potatoes from the oven and let them sit for 15 minutes before serving. Cut into squares with a sharp knife.
DUTCH OVEN POTATOES
Provided by Food Network
Time 45m
Yield 10 to 12 servings
Number Of Ingredients 7
Steps:
- In a Dutch oven, cook bacon and onion for 5 to 8 minutes until bacon is just cooked through. Add potatoes and cook for an additional 25 minutes, stirring regularly. Add mushrooms and soup, stir thoroughly, and cook for 7 minutes. Remove from heat and spread cheese over top. Let melt and serve.
THE BEST CHEESY SCALLOPED POTATOES
What makes this the best out of all the scalloped potatoes recipes out there? I slice them extra thin and toss them in a rich, creamy cheese sauce. Then, to make them the best ever, I sprinkle homemade bread crumbs on top-they get nice and crispy in the oven. Make room for these at all your family get-togethers. -Aria Thornton, Taste of Home Prep Cook
Provided by Taste of Home
Categories Side Dishes
Time 1h55m
Yield 10 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. In a Dutch oven, melt butter over medium heat. Add onion, mustard, salt and pepper; cook until onion is tender, 6-8 minutes. Add garlic; cook until fragrant. Whisk in flour; continue whisking 3-5 minutes., Whisk in milk; bring to a boil. Reduce heat; simmer, uncovered, until thickened slightly, 8-10 minutes. Gradually stir in 2 cups shredded cheddar cheese; stir in Monterey Jack cheese. Add potatoes and toss to coat. Simmer 10 minutes, stirring frequently., Transfer potato mixture to a greased 13x9-in. baking dish. Top with remaining cheddar cheese. Bake, uncovered, for 1 hour. Top with bread crumbs; return to oven until potatoes are tender, 10-15 minutes. Let stand 15 minutes before serving. If desired, sprinkle with chives.
Nutrition Facts : Calories 378 calories, Fat 22g fat (13g saturated fat), Cholesterol 61mg cholesterol, Sodium 646mg sodium, Carbohydrate 31g carbohydrate (5g sugars, Fiber 2g fiber), Protein 15g protein.
DUTCH OVEN CHEESY BACON & EGGS
For campouts, my sister and I escape on horseback into the woods. We make this Dutch oven breakfast casserole the first morning, then love the leftovers for the rest of the trip. -Mary Burris, Okeechobee, Florida
Provided by Taste of Home
Time 1h5m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Prepare campfire or grill for medium-high heat, using 32-36 charcoal briquettes or large wood chips., In a 10-in. Dutch oven, cook bacon over campfire until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 2 tablespoons in pan., Carefully press potatoes onto bottom and 1 in. up sides of Dutch oven. In a small bowl, whisk eggs, cream and, if desired, pepper sauce until blended. Pour over potatoes; sprinkle with cooked bacon and cheese., Cover Dutch oven. When briquettes or wood chips are covered with white ash, place Dutch oven directly on top of 16-18 briquettes. Using long-handled tongs, place 16-18 briquettes on pan cover., Cook 20-25 minutes or until eggs are completely set and cheese is melted. To check for doneness, use tongs to carefully lift cover. If necessary, cook 5 minutes longer.
Nutrition Facts : Calories 393 calories, Fat 25g fat (12g saturated fat), Cholesterol 242mg cholesterol, Sodium 907mg sodium, Carbohydrate 17g carbohydrate (2g sugars, Fiber 2g fiber), Protein 21g protein.
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