Cheesy Dutch Oven Potatoes Recipes

DUTCH OVEN CHEESY POTATOES

Dutch Oven Cheesy Potatoes image

Dutch Oven Cheesy Potatoes

Provided by Ned Adams

Number Of Ingredients 6

Ingredients

6 large potatoes (or use a 20 oz. bag of shredded hash browns)
¼ cup butter (salted; melted)
16 oz sour cream
10½ oz cream of chicken soup
¼ onion (sliced or diced)
4 cups cheddar cheese (shredded)

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

Dutch Oven Cheesy Potatoes image

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

Ingredients

8 Potatoes
1 lb. thick sliced bacon, cooked and crumbled
2 cups shredded cheese
1 cup onions, sliced
salt and pepper to taste

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.

CHEESY POTATOES-DUTCH OVEN

Cheesy Potatoes-Dutch Oven image

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

Ingredients

8 potatoes
3/4 butter, stick
2 cups corn flakes, crumbled
8 ounces cheddar cheese, grated
1 (15 ounce) chicken soup
1/2 cup milk

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

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