Friday, July 22, 2011

Dutch Oven Potatoes

Kirk Farmer made these amazing potatoes at the Bingham family reunion. He graciously shared his recipe with me. This makes a ton of potatoes!

Dutch Oven Potatoes

10 lbs potatoes, sliced thin (Kirk does his on a salad shooter, a mandolin might work just as well, you can keep the skins on or take them off, whatever you like.)
1 lb bacon, diced
1 lrg onion, diced
1 cube butter
shredded cheese (Kirk says he often uses Velveeta, because it melts so nicely. He also said the Mexican Velveeta is good in this too.)
14" Dutch oven

Cook the bacon in the dutch oven until crispy, transfer to a paper towel lined plate to drain. Cook the onion in the bacon drippings until translucent. Add the potatoes and stir to combine with the onions. Add a little water to help the potatoes steam. (Sorry, I don't think he told me how much he adds, I would imagine 2-4 cups would work. If you try it, let us all know what you used and how it turned out.) Dot the top of the potatoes with the butter. Cover and let cook for 45 minutes. Take off the cover and add the cheese and bacon. Cover and cook until the cheese is melted, about 15 minutes. Season to taste with salt and pepper.

I apologize if I have gotten anything wrong. Unfortunately, I didn't write down the recipe when Kirk told it to me, and I haven't tried it yet to see what I may have forgotten. I will let you know what happens when I do try it. Also, if you don't have a dutch oven, you could make this in the oven. I would try it at 350.