Cheesy Dutch Oven Potatoes
A simple dish for the dutch oven. Full of cheese, bacon, potatoes, and happiness
Ingredients
- 6 Russet or Yukon Gold Potatoes
- 1 Can Cream of Mushroom Soup
- 1/2 Cup Sour Cream
- Salt and Pepper to Taste
- 1/2 Cup Bacon Chopped Into Small Chunks
- 2 Cups Shredded Cheese
Instructions
- Light a chimney of charcoal. I usually fill the chimney up most of the way just in case I need extra charcoal. While the charcoal is lighting, wash the potatoes. Slice each potato into round pieces about 1/8-1/4 inch thick. In a mixing bowl, mix together the cream of mushroom soup with the sour cream, salt, and pepper. Lightly spray your dutch oven with cooking spray. I like to use my Camp Chef Pronghorn dutch oven. It is just the right size.
- Boil the potatoes in a large pot until they are almost, but not quite completely cooked through. This usually takes 7-10 mins. Drain the potatoes. Put half of the potatoes in the bottom of the dutch oven. Spread half of the mushroom soup mixture on top of the potatoes. Sprinkle half of the cheese on top of the soup mixture, then sprinkle with half of the bacon. Repeat the same steps to make another layer on top of the first one, with the remaining ingredients. Put the lid on the dutch oven and take it outside to your charcoal chimney
- By this time, your charcoal should be ready to go. It usually takes 20-30 mins. Carefully dump the charcoal onto the ground, preferably clean and dry cement. Using tongs, place 8-10 briquettes in a circle on the ground, about the same size as the bottom of the dutch oven. Place the dutch oven over the briquettes. Place 10-12 briquettes on the lid of the dutch oven. Let cook for 35-40 mins. The potatoes are done when the cheese is melted, the soup mixture is bubbling, and the potatoes are perfectly fork tender. Enjoy!