Dutch Oven Cheesy Potatoes Food

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.

DUTCH OVEN CHEESY POTATOES

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

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.

DUTCH OVEN POTATOES

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

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.

DUTCH OVEN CHEESY BACON & EGGS

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.