There are few things that go better as a side dish than potatoes out of a Dutch oven. I have made many a potato before and this recipe from Camp Chef took me back to the roots of my early cooking days. These potatoes are so easy and so very delicious. Leftovers can be used in a wonderful potato soup.
Dutch Oven Potatoes
1 lb bacon, cubed
Medium potatoes (about 15 or so) sliced thin
2 onions, cut in half and sliced thin
4 C cheese
1 C Sprite
Seasoning, I used Red Robin
In a hot Dutch oven fry bacon until crisp. Remove the bacon but leave the grease. Layer potatoes, onions and bacon, seasoning each layer. Top each layer with cheese, except the very top. Pour the Sprite over the top. Bake for 60 – 90 minutes until potatoes are soft. Top with final cheese layer and bake an additional 5 minutes to melt. Sprinkle a little fresh parsley on top to serve.
Source: Camp Chef
- 1 lb bacon, cubed
- Medium potatoes (about 15 or so) sliced thin
- 2 onions, cut in half and sliced thin
- 4 C cheese
- 1 C Sprite
- Seasoning, I used Red Robin
- In a hot Dutch oven fry bacon until crisp. Remove the bacon but leave the grease. Layer potatoes, onions and bacon, seasoning each layer. Top each layer with cheese, except the very top. Pour the Sprite over the top. Bake for 60 - 90 minutes until potatoes are soft. Top with final cheese layer and bake an additional 5 minutes to melt. Sprinkle a little fresh parsley on top to serve.
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