Super Easy Dutch Oven Potatoes

This is the easiest Dutch Oven recipe that we do and a great place to start if you are a little nervous to dive into dutch oven cooking.  Dutch oven potatoes are a family and crowd favorite that we have made plenty of times over the years for groups large and small.

Cooking Dutch Oven Potatoes
Cooking Dutch Oven Potatoes

I like it because it’s very versatile and depending on what you add, the potatoes pair well with any meat dish!  Don’t forget, this recipe is easily made and cooked in an indoor oven using a standard baking dish or better yet, an enamel coated, cast iron indoor Dutch Oven.

Dutch Oven Potatoes…

You’ll need:

  • 12 inch Dutch Oven
  • 21 charcoal briquettes (lit and burned to white around edges)
  • 6-8 large potatoes
  • 8-12 oz chicken broth or beer
  • 1/2 onion, sliced
  • 1/2 to 1 package bacon
  • butter
  • salt, pepper, paprika to taste
  • 2 cups cheese

Step 1:  Grease the dutch oven with butter, or line with aluminum foil.

Greased Dutch Oven

Step 2:  Wash and peel potatoes (or wash well and leave skins on).  Slice into ~ 1/3 inch thick rounds.

Sliced Potatoes

Step 3:  Layer sliced onions and potato rounds.

Layered potatoes and onions

Step 4:  Top with bacon (One thing you can do with the bacon is to pre-cook it a little in the dutch oven and use the bacon fat as the “grease” for the dutch oven…this works well for those who like crispy bacon in their potatoes!)  Season with salt, pepper and paprika.  Add dollops of butter totaling about 1/2 cube.  Pour in beer or chicken stock.

Better with Bacon!

Step 5:  Cover and place 14 coals on top and 7 coals on bottom, or place in oven at 325 degrees.  Allow to cook for 35-40 min.

Step 6:  Lift lid and cover with cheese.  (If there is excess liquid in the bottom, you can drain this prior to topping with cheese.)  Return to coals or oven until cheese is melted.  (If you are using an indoor oven, go ahead and broil it.  The bacon gets crispier and the cheese melts quick!

Step 7:  Serve and eat it up!

Just a few quick tips to make a versatile meal.  This is the recipe that we do with chicken and we are about 50/50 on using beer vs chicken stock (the alcohol cooks out).

  • For pork, try ham for the meat, add peas, use vegetable broth, season with a little dry mustard, S&P, and try a white cheese like Monterey Jack.
  • For beef, add carrots, use beef broth and for a bold flavor, season with Italian blend, S&P, and try a bit of blue cheese mixed with provolone.
  • For fish, add summer and zucchini squash, use vegetable broth or beer, season with a little vinegar, S&P, and try parmesan cheese mixed with mozzarella.

Give it a try, and let me know how it turns out!


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