This recipe is courtesy of my friends at Camp Chef. There is no exact measurement on this recipe. It all depends on how many people you are cooking for – but honestly, you can never make too much of this dish. Need a dutch oven? Then be sure to check out Camp Chef’s line up of already seasoned cast iron dutch oven.
Camp Chef’s Dutch Oven Potatoes
- Potatoes 6-8 medium sized bakers 2-3lbs
- 1 medium yellow onion sliced
- 1 Package of bacon
- Mushrooms optional
- Grated Cheese
- 1 stick of butter
- 1 can of mushroom soup 10oz
- From Steve McGrath...For 10-12 people, I like to use a 10" Dutch oven. It doesn't seem all that big, but when it comes time fill the pot with spuds and cheese, you will see just how big it is! This dish is so easy and a crowd pleaser. The Dutch oven should be seasoned, if not, then buy one that is or do it yourself. The bagged baking potatoes work great. I use 6-8 medium sized potatoes for this recipe. Scrub and wash them, then slice. The thicker the slices, the longer it has to cook. Medium-sized slices are perfect for this dish. Start it off with slicing bacon into 1-inch pieces and then frying in the bottom of the Dutch oven. When the bacon is done, remove it and place on a separate plate. Leave the grease in the bottom of the pot. Layer the potatoes, onions, cheese, bacon and a couple pats of butter on each layer. You may also want to salt and pepper to taste. Three to four layers should fill the Dutch oven. Mix the mushroom soup with about half a can of water and pour the diluted soup over the layers. Place the lid on the Dutch oven and place in a preheated 350 degree oven or layer top and bottom with hot coals. It should take around 45 minutes to 1 1/2 hours, depending on the fullness of the Dutch oven.