Pioneer Dutch Oven Potatoes
Sliced potatoes, onion, and bacon layered and cooked slowly in a cast iron Dutch oven over coals until tender and lightly crisped on the bottom. A staple of Utah camping and pioneer-day cookouts.
- Prep
- 20 min
- Cook
- 60 min
- Total
- 80 min
- Servings
- 8
- Difficulty
- Medium
- Calories
- 310 kcal
Equipment
- •Cast iron Dutch oven
- •Charcoal or campfire coals
Nutrition
Per serving, approximate
- Calories
- 310 kcal
- fat
- 16
- carbs
- 34
- protein
- 10
- calories
- 310
Instructions
- 1
Get a bed of hot coals ready, or heat up charcoal briquettes.
- 2
Line the bottom of the Dutch oven with a layer of bacon.
- 3
Layer sliced potatoes and onion over the bacon. Season each layer with salt and pepper.
- 4
Repeat the layers until the ingredients are gone, adding small dots of butter as you go.
- 5
Cover with the lid. Set the Dutch oven on the coals and place extra coals on top.
- 6
Cook for 50-60 minutes until the potatoes are tender. Turn the pot and lid a quarter turn every 15-20 minutes.
- 7
Scatter cheese over the top for the last 10 minutes. Cover the pot again to melt the cheese.
- 8
Serve warm straight from the Dutch oven.
Chef's tips
Turn the Dutch oven a quarter turn every 15-20 minutes over the coals so the food cooks evenly.
Storage
Refrigerate leftovers up to 3 days.
Reheating
Reheat in a skillet over medium heat to re-crisp.
Common mistakes to avoid
- •Making the potato layers too thick, which leaves the middle undercooked
- •Putting too many hot coals on the lid and burning the top layer
Serving suggestions
Cooked Pioneer Dutch Oven Potatoes?
Sign in to save this recipe to a collection. Bookmarking works without an account — it stays on this device.
Sign in for collectionsSimilar recipes
Dishes with the same spirit, spice level and course.
More from Utah
Cooking that shares the same kitchen and pantry.
Recipes using similar ingredients
Use what you already bought for this recipe.
