Easy Dutch Oven Potatoes
Thinly sliced potatoes and onion are layered with butter, seasoning, and grated cheese, then cooked in a Dutch oven until tender and golden. Apple juice, water, or Sprite adds a little moisture and flavor, while optional bacon grease gives the dish a smoky finish.
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Ingredients
- 25 large potatoes (Scrubbed, peeled, and sliced evenly; the source notes that 13 lb serves about 25 people. A 10-inch Dutch oven may use about 15–20 smaller potatoes.)
- 1 onion (Sliced)
- 0.5 cup butter (Sliced; place a few slices in the bottom and use thin slivers between layers)
- bacon grease (Optional; use in place of some or all of the butter for bacon flavor)
- salt (To taste)
- black pepper (To taste)
- 0.125 tsp seasoning salt (Use about 1/8 teaspoon per layer)
- 0.25 cup apple juice, water, or Sprite (Use one of the listed liquids)
- 1.5 cup grated cheese (Add about 5 minutes before the potatoes are done)
Steps
- 1
Scrub and peel the potatoes. Slice them into even pieces; a food processor, mandoline, hand slicer, or knife may be used. Even slices help the potatoes cook at the same rate.
- 2
Prepare a Dutch oven with its lid. The source uses a 10-inch Dutch oven and notes that approximately 15–20 smaller potatoes fit well in that size.
- 3
Place a few slices of butter in the bottom of the Dutch oven. If desired, use bacon grease in place of some of the butter for a smoky bacon flavor.
- 4
Arrange a layer of sliced potatoes over the butter, covering the bottom as evenly as possible.
- 5
Add approximately one-fourth of the sliced onion over the potato layer.
- 6
Season the layer with salt and pepper to taste, then sprinkle on about 1/8 teaspoon of seasoning salt.
- 7
Repeat the potato, onion, seasoning, and thin butter-sliver layers two or three more times, or until the ingredients are used. The butter should be sliced into thin slivers so it spreads easily between the layers.
- 8
Pour about 1/4 cup of apple juice, water, or Sprite into the Dutch oven. Do not add more liquid than specified; the potatoes will release additional moisture as they cook.
- 9
Preheat an oven to 350°F (175°C). Place the covered Dutch oven in the oven and cook for about 55 minutes, until the potatoes are tender when pierced with a knife.
- 10
Keep the Dutch oven covered while cooking. The potatoes will cook down by approximately one-third, so do not overfill the pot.
- 11
About 5 minutes before the potatoes are completely done, scatter the grated cheese over the top.
- 12
Return the covered Dutch oven to the oven and cook for approximately 5 more minutes, until the cheese is melted and the potatoes are fully tender.
- 13
Do not stir the potatoes or add additional liquid. Serve hot directly from the Dutch oven.
Notes
The source gives a general Dutch-oven briquette rule: multiply the Dutch oven size by two for the total number of briquettes; place about two-thirds of them on the lid and the remainder underneath. For a 10-inch Dutch oven, it suggests 20 briquettes—12 on top and 8 underneath. An alternate preparation used a 5-quart Dutch oven with 5 lb of potatoes, cooked in a smoker for an additional 45 minutes.
Nutrition per serving
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