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These are by far the best dutch oven potatoes I have ever had! I especially love them with our homemade ranch. These potatoes are famous in our family.
Featured with this recipe
Dutch oven potatoes seem like only a camping meal but can be made any time of year and even in the oven! This potato recipe is a popular one for good reason. It is so simple to make and the dutch oven adds the perfect temperature to melting and cooking the potatoes just right. Combined these ingredients together and you will have one amazingly delicious side dish!
This popular dutch oven dish can be made in a variety of ways. But I am not kidding, these potatoes really are famous in our family. They are by far the best I have ever had. I especially like them the best with a little homemade ranch dressing. But even without the ranch dressing, these potatoes can stand on their own.
Dutch Oven Roasted Potatoes Ingredients
Besides the main ingredient, potatoes, the essential ingredients are bacon and onion. The bacon flavors from the greases also give the potatoes and onions a rich, hearty flavor. The onion also seasons the potatoes. In addition to these three basic ingredients, most recipes include seasonings and cheese.
- Potatoes – We like to use russet potatoes or red potatoes. Yukon gold and red potatoes are softer and sometimes become mushy. Clean the potatoes ahead of time then slice each potato into round slices.
- Onion – Dice the onion into small pieces. The onion will be cooked in some grease to absorb the flavoring. If you have picky eaters that don’t like onions, cut the onion in large slices, instead of dice, so they can easily be removed.
- Bacon – Cut the bacon strips into fourths.
- Seasoning salt – This is a MUST-have pantry staple to add to your pantry seasonings.
- Garlic powder – Add your favorite garlic flavoring with garlic powder from your pantry ingredients.
- Cream of chicken – This is a secret and hidden ingredient that takes the potatoes to the next level. We add this to give the potatoes a creamier texture. This isn’t necessary, more of a personal preference. Cream of Mushroom soup or Cream of Celery soup can also be used.
- Cheddar cheese – Shredded cheese will melt over top and throughout the potato layers making the potatoes a cheesy deliciousness in every bite!
- Charcoal briquettes – These will be placed on the outside of the dutch oven. Place 15 on the bottom of the dutch oven and 15 on the top of the lid when it is closed.
How To Make Easy Dutch Oven Potatoes
These dutch oven-roasted potatoes are simple to make! Simply warm up the dutch oven, cook the main ingredients, then season, and add cheese and cream of chicken soup. The dutch oven will do all the work as you enjoy family and friends around the campfire!
- Preheat – Place the Dutch oven on a camp stove or with briquettes.
- Prepare – Scrub and rinse potatoes. Slice each potato into rounds. Cut bacon strips into fourths.
- Fry – Cook the bacon pieces in the Dutch oven until browned. Drain about half of the bacon grease.
- Cook – Place the diced onion in the remaining grease until translucent. Add the sliced potatoes, seasoning salt, and garlic and stir. Cover and cook for about 20-25 minutes stirring occasionally.
- Combine – When potatoes are fork tender, remove the lid and stir in the cream of chicken soup until evenly distributed. Sprinkle the cheese on top of the potatoes.
- Serve – When cheese is melted, remove from heat and serve.
“Well these days I’m all about comfort food – being on quarantine and social distancing. So this makes the house smell amazing and tastes so so good. Thank you for all your recipes that work out every time.”
-Lisalia
Frequently Asked Questions
The key to the potatoes achieving the proper crisp texture is to have the oven temperature just right! If the oven or briquettes are too hot the potatoes will burn before they crisp up. If the temperature is too cold the potatoes will take too long to crisp or not crisp at all.
Storing Leftovers and Reheating Cheesy Potatoes
Usually, there are hardly any leftover potatoes from our meals but when there are they are easy to store. Simply place the leftovers in an airtight container and store them in the refrigerator for five to six days or until they are gone. Reheating the potatoes takes just a few minutes in the microwave or warming them on the stovetop in a saucepan.
Devin’s Famous Dutch Oven Potatoes
Equipment
Ingredients
- 10-12 large potatoes
- 1 onion diced
- 1 pound bacon
- 3 tablespoons seasoning salt “Spike” or “Johnny’s” seasoning salt work great!
- 1 tablespoon garlic powder
- 10.5 ounces cream of chicken
- 3 cups shredded cheddar cheese
- 30 charcoal briquettes
Instructions
- Preheat the Dutch oven on a campstove or with briquettes (15 on the bottom, 15 on top).
- Scrub and rinse potatoes. Slice each potato into rounds.
- Cut bacon strips into fourths.
- Fry the bacon pieces in the Dutch oven until browned.
- Drain about half of the bacon grease.
- Cook the diced onion in remaining grease until translucent. Add the sliced potatoes, seasoning salt, and garlic and stir.
- Cover and cook about 20-25 minutes stirring occasionally.
- When potatoes are fork tender, remove the lid and stir in the cream of chicken soup until evenly distributed.
- Sprinkle the cheese on top of the potatoes.
- When cheese is melted, remove from heat and serve.
Hi, can you give me instructions on how to make the Dutch Oven Potatoes in a regular oven. Thank you!
We haven’t made these in a regular oven, but let us know how it goes if you try!
I plan on making these. They sound so good. The post is so informative. I would like to make a cake in one too. Somebody said I could use 7 up to mix in with the cake.
10″ or 12″ Dutch Oven.
Either should be fine!
So stoked I have everything I need to make this! Thanks for the easy peasy recipe! xoxo
Well these days I’m all about comfort food – being on quarantine and social distancing. So this makes the house smell amazing and tastes so so good. Thank you for all your recipes that work out every time.
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.
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!
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.
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.
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!
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!