Mock Dutch Oven Potatoes

Easy, peasy lick your cheesy fingers. These are the best side dish ever! They go perfectly with the marinated turkey I posted a few weeks ago. I LOVE dutch oven potatoes, and eating them only when camping, or at special cook outs, is definitely not enough for me.

A few years back I finally figured out how to get them year round with out the hassle of charcoal or a camp chef. The real thing is a little tiny bit better, but you couldn’t ask for a closer second. The one vital part of this recipe is having a pan that has a very tight fitting lid. You could even put your dutch oven right in your oven. I have what I refer to as, “the special pan,” which I picked up at a thrift store before I was married for six bucks. Best six bucks I ever spent. Someone definitely didn’t know what they were getting rid of. It is a Magnalite pan. Taking it to the thrift store is almost as sacrilege as throwing away a kitchen-aid mixer.

Isn’t that the special-est pan you’ve ever seen?

Anywho, here’s how I do the potatoes:

Maria’s Mock Dutch Oven Potatoes

8-10 cups sliced red or russet potatoes, I like to leave the skin on.

2-3 cups sliced onions

3-4 cups shredded cheddar cheese

1 cup bacon, real bacon bits work great or you can cut raw bacon into tiny pieces.

1/2 cup chilled butter, cut into tiny pieces (this isn’t diet food )

salt and cracked black pepper

Start by putting a few dabs of butter in the bottom of your pan. Put a layer of 2-3 cups of potatoes down next. Salt and pepper the potato layer.  Add a layer of onion (about 3/4 cup), Sprinkle onion layer with a handful of bacon and a cup of cheese. Put two tablespoons worth of butter dabs on the cheese and then repeat all the layers in that order until you have used all your ingredients. Remember to salt and pepper each layer of potatoes. Make sure the last layer is a generous layer of cheese. Bake in a 350° oven for an hour and a half or until potatoes are tender.

Linked to:

Tuesday at the Table

Tasty Tuesday