Dutch Oven Potatoes
Posted: Tue Feb 14, 2006 11:11 amFrom Idaho Game Warden Magazine, Fall/Winter 2005
Heat a 12 inch dutch oven (deep kind) using 18 to 20 briquettes under the oven until oven is hot. Cut bacon into 1 inch slices and fry until brown. Stir in onions, garlic and mushrooms, cooking until onions are clear. Add potatoes.
In a large bowl, combine the remaining ingredients and mix well. Pour the mixture over the potatoes and stir until the potatoes are well coated.
Cover and cook for 60 minutes using 10 to 12 briquettes under the oven and 12 to 14 on the lid. Stir every 15 minutes.
- 1 lb. thick sliced bacon
2 medium yellow onions; sliced
5 cloves garlic; minced
1 cup fresh mushrooms; sliced
15 medium potatoes; peeled amd sliced
1 10.5 oz. can cream of chicken soup
1 10.5 oz. can cheddar soup
1 cup sour cream
2 Tbsp. Worcestershire sauce
1 Tbsp. soy sauce
Salt and pepper to taste
Heat a 12 inch dutch oven (deep kind) using 18 to 20 briquettes under the oven until oven is hot. Cut bacon into 1 inch slices and fry until brown. Stir in onions, garlic and mushrooms, cooking until onions are clear. Add potatoes.
In a large bowl, combine the remaining ingredients and mix well. Pour the mixture over the potatoes and stir until the potatoes are well coated.
Cover and cook for 60 minutes using 10 to 12 briquettes under the oven and 12 to 14 on the lid. Stir every 15 minutes.
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