This cheesy potato recipe is one of my favorite things out of the dutch oven. It’s a really easy-to-make side dish and the whole family loves it.
Sharpen up your favorite knife and start by slicing 8-10 potatoes and putting them in a large bowl. Then dice 1 good-sized onion into the same bowl. Add about a tablespoon of rosemary. Salt and pepper to taste.
Grease a 10″ or 12″ dutch oven and put it on the heat. Once it’s hot, put in a full package of bacon…yes, the whole package (I recommend pre-slicing it to make it easier to work with). The bacon may take a bit longer to cook than you think it will, but keep a patient eye on it and it will eventually brown up. When it does, take it out, place on a paper towel, and set it aside. Now…there are different schools of thought on exactly HOW much bacon grease to take out, but make sure to leave at least a little bit in there for the potatoes. Oh, and be careful not to burn yourself. It gets hot so I like to wear my dutch oven gloves for that part.
Go ahead and add in the potato mix you made earlier and give it a stir to get everyone acquainted with Mr. Bacon Grease. Next add 1 to 1.5 cups of chicken broth, cover, and let simmer on a medium heat. After about 30-45 minutes (depending on the potatoes you use), the vegetables should be soft and you should be seeing rounded corners on those potatoes. Add the bacon back into the mix and stir everything up.
Lastly, I like to cover the whole thing with a bunch of cheese before taking off the heat and putting the lid back on. By the time you get everyone rounded up to eat, the cheese should be nice and melted all over the top.
Now if you ever find you made too much, these potatoes are really easy to reheat. I like to scramble eggs and make breakfast burritos with tortilla shells.
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|Lodge 10″ Deep Dutch Oven||Lodge 12″ Deep Dutch Oven|
World’s Best Dutch Oven Potato Recipe
1 package of bacon
8-10 potatoes, sliced
1 onion, chopped
2 cups cheddar cheese, shredded
1 cup chicken broth
1 Tbsp rosemary, chopped
Prepare potatoes, onion and rosemary and place into medium bowel. Salt and pepper to preference.
Grease a 10” or 12” dutch oven and place on medium-high heat to warm. Slice full package of bacon into squares and place into hot dutch oven. Fry bacon until brown. Scoop out the bacon and place onto a plate covered with a paper towel.
Remove some of the bacon grease with a spoon, leaving about 1/3 cup for the vegetables (make sure to use gloves when removing the grease to avoid burns). Add the potatoes, onion and rosemary mix into the dutch oven and stir around a bit. Add the chicken broth, cover and let simmer for 30-45 min.
When the potatoes have cooked, stir the crisp bacon back in and cover the top with cheddar cheese. Take off the heat and cover again with the lid for 3-5 minutes to let the cheese melt. Serve as a perfect side dish and enjoy.