Dutch Oven Cheesy Potatoes With Bacon
The International Dutch Oven Society
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This cheesy potato dish loaded with bacon is classic Dutch oven cooking! Whether you’re camping or cooking at home, this is alway a hit. We prefer Yukon Gold potatoes.
If you’re camping, you can also prep at home; for example cook the bacon in advance. This dish is also flexible; remove peppers if you dislike; substitute bacon with sausage or ham if preferred. Add mushrooms or a can of creamed mushroom soup if that sounds flavorful.
1 pound sliced bacon, cooked and crumbled
1 onion, finely sliced into rings
Optional: 2 jalapeños, seeded and chopped
8 medium potatoes, sliced
2 cups shredded Monterey Jack cheese
salt and pepper, to taste
Optional: Extra shredded cheese for topping
Ideally, use a 10-inch Dutch oven and 25 briquettes. Heat up the Dutch oven over eight briquettes. Cook the bacon until crisp. Remove the bacon and set aside. We suggest leaving the bacon grease in the bottom of the plan so that nothing sticks!
Add the onions and peppers to the oven and cook for 5 minutes. Start to layer the potatoes, bacon, and shredded cheese.
Cover and bake with 17 briquettes on the lid for 45 minutes at 375°F and test potatoes to make sure they’re soft.
If you wish, top with additional shredded cheese before serving.
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