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  • REAL DUTCH OVEN SPUDS

    1 vote
    REAL DUTCH OVEN SPUDS
    Prep time:
    Cook time:
    Servings: 8-16
    by Gary Christensen
    1 recipe
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    This recipe has been handed down for several generations in my family. The flavor is unique and hearty. They go well with grilled steak and roasted corn on the cob.

    Ingredients

    • 1 12 qt dutch oven
    • 1 1/2 lb thick sliced bacon cut into chunks
    • 2 medium onions halved then sliced 1/2" thick
    • 3 to 5 lb Idaho russet potatoes sliced 1/2" thick
    • 1 lb Sharp Chedder cheese sliced
    • 1 12 oz pilsner beer
    • Salt
    • Pepper

    Directions

    1. Rake enough hot coals out of the fire to cover both bottom and top of dutch oven.
    2. Cook the bacon till it is starting to become crisp. Remove the bacon to a bowl.
    3. Dump all the onion into the dutch oven and cook for about a minute or two. remove to same bowl as bacon
    4. Mix the onion and bacon well.
    5. Dump half of the potatoes in the dutch oven season with salt and pepper.
    6. Dump half of the onion bacon mixture in with the potatoes and mix.
    7. Dump the other half of the potatoes in add the rest of the bacon and onion. Mix well.
    8. Put the lid on and place a few hot coals on the lid. Cook for 20 to 30 minutes.
    9. Carefully remove the lid and dump in the beer. All of it no taste testing it. Replace the lid and cook for about 20 or 30 minutes more or till potatoes are done.
    10. When the potatoes are done place the cheese on top of them and cover for about 5 or 10 more minutes. Remove from heat and serve

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