Dutch Oven Potatoes & Bacon

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: monterey jack cheese

Monterey jack is often less expensive and melts well.

bacon

🥗Healthier: turkey bacon

💰Cheaper: smoked sausage

Smoked sausage can add flavor at a lower cost.

cream cheese

🥗Healthier: neufchâtel cheese

💰Cheaper: ricotta cheese

Ricotta is often cheaper and provides a similar texture.

Season the Dutch oven before use.

Slice the russet potatoes using a mandolin set to 1/4 inch, wearing gloves for safety.

Place the sliced potatoes in a bowl of salted water to prevent browning.

Dice a small onion (about 1 cup) and set aside.

Cut 4 pieces of bacon in half for easier cooking.

Prepare the charcoal by placing 25 pieces in a chimney starter.

Crumble 5-6 pieces of used paper towels and place them under the charcoal for ignition.

Light the charcoal and wait approximately 20 minutes for it to heat up.

Check that the Dutch oven is level on the charcoal.

Once the charcoal is ready, place the Dutch oven on top and cover it with the lid to preheat.

After about 10 minutes, check the temperature of the Dutch oven.

Once preheated to over 200°F, add the bacon to the Dutch oven and cook until done.

Add the potatoes, a little salt, pepper, and half of the diced onion to the Dutch oven.

Stir everything together to coat with bacon grease and add the remaining onions.

Quickly cover the Dutch oven with the lid and let it cook without further monitoring.

Monitor the cooking time, noting that it may take longer due to the charcoal burning out.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens