I am not kidding, these potatoes really are famous in our family. They are by far the best Dutch oven potatoes I have ever had. I like them the best with a little ranch dressing.. (I figure they are so high in calories.. what’s a few more?)
If you need help getting started with Dutch Oven cooking, click HERE for a basic rundown of what you will need.
Ingredients
- 1 pkg. bacon, cut into fourths
- 10-12 large potatoes (scrubbed, rinsed, and sliced into circles)
- Seasoning Salt ("Spike" or "Johnny's" seasoning salt work great!)
- 1 Tbsp. garlic powder
- 1 can cream of chicken
- 3-4 c. shredded cheddar cheese
Instructions
- When the Dutch oven is good and hot add the bacon and heat until fully cooked. Drain about half of the bacon grease then add the potatoes. stir in about 3 Tbsp. of the seasoning salt (or to taste) and garlic powder. Cover and cook about 20-25 minutes stirring occasionally (or until potatoes are no longer crunchy, but do NOT overcook). Add cream of chicken. When the cream of chicken is evenly distributed and hot, add cheese. When cheese is melted, remove from heat and serve.
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*** These taste the VERY best when served with ranch dressing on the side, use 1c. mayo, 1 c. buttermilk and 1 pkg. hidden valley ranch dressing mix (original.. not buttermilk) or see homemade ranch dressing recipe HERE.
I make these potatoes in the dutch oven, I just add sausage to them
They are alway a hit with my family and friends too!
OMG – this sounds amazing – I love using my dutch oven, too. When I splurge on a side like this sometimes I will just have a piece of grilled chicken and a lightly dressed salad with it…or sometimes I will just go all out and have dessert and fried chicken…this sounds fabulous though!
Is it supposed to be 3/4 of a cup or cheese or is it really 3-4 cups? Our ended up super cheesy and didn’t look quite like the picture.
I cooked up a pot of these spuds for a group of co-workers the other day. They were GREAT! A perfect addition to my dutch oven ribs! What a hit!
I use 1 small can of chicken broth for my green beans in the crock pot. And if you cook your bacon first you will be cooinkg out all the flavor, don’t cook it. Ham is good too.
Hi! Just curious if this amount of taters is for an 8qt oven or bigger? Thanks! Sounds delicious!
hmmm I will have to pull out my Dutch oven and see how big it is. Actually Devin is going to be doing a video this month on how to do them– I will ask him what size he is using!
Thank you!
Erica, I do a simular recipe with potatoes sliced with the skin still on. I butter a 9×13 dish or you could do in a dutch oven also. I place the potatoes in the dish shingled on one another. Then I salt, pepper, garlic powder, and spread a layer of sour cream over, then a layer of diced green chiles, chopped green onions, crumbled bacon, shredded cheddar, then repeat layers. Cover with release type foil and place in a 375 degree oven for approx. 75-90 minutes depending the size of the potato slices. I like them about 1/4 inch thick so give or take time. I usually stick a sharp knife in to check if they are done. I created this recipe about 24 years ago. I have not met anyone that doesn’t love it. It will be in the June Gooseberry Patch cookbook. If you try it and love it, send me an email and let me know what you think.