The All Time Favorite Dutch Oven Potatoes
Savor the ultimate comfort food with "The All Time Favorite Dutch Oven Potatoes," a show-stopping side dish that's perfect for family gatherings or cozy dinners. This layered masterpiece features tender russet potatoes cooked to perfection in a Dutch oven, infused with the smoky goodness of crispy bacon, caramelized onions, and garlic. Rich cheddar cheese melts into every crevice, while a hint of fresh rosemary and a buttery olive oil base add a gourmet touch. Baked until golden and bubbly, this recipe marries rustic flavors with an irresistible cheesy finish. Ready to serve in just over an hour, it's an easy yet crowd-pleasing dish garnished with fresh parsley for a pop of color and freshness. Whether you're hosting a holiday feast or elevating a weeknight meal, these Dutch oven potatoes will quickly become a household favorite.
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Recipe Information
Ingredients
- 6 medium Russet potatoes
- 8 slices Bacon
- 1 large Yellow onion
- 2 cups Cheddar cheese, shredded
- 4 tablespoons Butter
- 3 units Garlic cloves, minced
- 1 tablespoon Fresh rosemary, chopped
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 2 tablespoons Fresh parsley, chopped
Instructions
Wash and peel the potatoes, then slice them into 1/4-inch thick rounds.
Chop the bacon into small pieces and cook in a Dutch oven over medium heat until crispy. Remove the bacon with a slotted spoon and set it aside on a paper towel-lined plate. Leave about 2 tablespoons of the bacon grease in the Dutch oven.
Thinly slice the onion. In the Dutch oven, sauté the sliced onion in the reserved bacon grease until it becomes soft and translucent, about 5 minutes. Add the minced garlic and cook for another minute. Remove the onion-garlic mixture and set it aside.
Add the butter and olive oil to the Dutch oven and let it melt over medium heat. Remove from heat momentarily.
Layer half of the sliced potatoes in the Dutch oven. Sprinkle with half of the cooked bacon, half of the onion-garlic mixture, half of the shredded cheese, half of the chopped rosemary, salt, and pepper.
Repeat the layering process with the remaining ingredients, ending with the shredded cheese on top.
Cover the Dutch oven with its lid and place it in a preheated oven at 350°F (175°C). Bake for 45-50 minutes, or until the potatoes are tender when pierced with a fork.
Remove the lid and bake for an additional 10 minutes to brown the top slightly.
Remove the Dutch oven from the oven and let it sit for 5 minutes before serving. Garnish with chopped parsley for a fresh finish.
Nutrition Facts
Calories |
492 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.9 g | 37% | |
| Saturated Fat | 14.8 g | 74% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 71 mg | 24% | |
| Sodium | 766 mg | 33% | |
| Total Carbohydrate | 41.6 g | 15% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 2.9 g | ||
| Protein | 18.0 g | 36% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 304 mg | 23% | |
| Iron | 1.9 mg | 10% | |
| Potassium | 1050 mg | 22% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
