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Monday, May 23, 2011

Dutch Oven-Style Potatoes {in the Conventional Oven}


 We LOVE dutch oven potatoes, meat, cobbler, etc! Dutch oven food is kind of a summer time thing that we look forward to all year long. However, the weather doesn't always cooperate for us when we plan to do a dutch oven night. So in our anticipation for dutch oven potatoes a few weeks ago I had to resort to other options due to rainy weather. I threw my usual dutch oven potato mixture (cheesy, bacony, garlicy, oniony, potatoy goodness) into a casserole dish and baked it in the oven. The results were great and almost identical to the dutch oven style of potatoes that we love. If you have pre-cooked bacon this really comes together in a flash (I'll be sharing soon how I like to cook bacon). Now that we have this back up method to making dutch oven potatoes we can make them all year long. YES!


Serve these with your favorite BBQ meat and a side salad and you have the  perfect meal!



Dutch Oven Style Potatoes {in a conventional oven}

Ingredients:

4-5 medium russet potatoes, washed, peels left on and thinly sliced
6 slices bacon, cooked and chopped into small pieces
1/2 - 3/4 cup onion, chopped
2 Tbsp butter or olive oil
Garlic salt to taste
1/2 cup water
1 cup + cheddar cheese, grated
Green onion slices for garnish (optional)

Directions:

If you don't have pre-cooked bacon on hand, cook bacon and set aside. Meanwhile, chop onion and saute in butter/olive oil in a medium-size skillet until soft and golden (about 5 minutes). Slice potatoes thinly (I like to use the slicing blade that goes with my food processor, that way I can have all the potatoes sliced in a matter of seconds).

Lightly grease a 8 x 8 or 9 x 9 glass casserole dish. In a large mixing bowl toss the following together: sliced potatoes, bacon bits, sauteed onion and garlic salt. Pour mixture into casserole dish, pour water over top and cover tightly with aluminum foil.

Bake in a preheated 375 degree oven for 1 hour. When finished cooking, test potatoes for done-ness. Sprinkle with grated cheese, cover with foil and let it melt. Serve warm and enjoy. Garnish with green onion if desired.

Recipe Source:

By Lu - from Leesh and Lu’s Recipe Box
Original post photo from 5/23/2011

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