Potato Recipes Dutch Oven
Add quartered onion to the bacon and bacon grease and cook until onion is clear.
Potato Recipes Dutch Oven. Place dutch oven with the lid on in a preheated 375-degree oven for 35-45 minutes. Serve the roast right from the dutch oven or transfer to a serving plate. Add 13 cup water to the bottom of the dutch oven if the potatoes are browning too quickly.
In a large bowl mix the potatoes onions oil salt and garlic powder until incorporated. Drain off most of the bacon grease but leave about 14 cup or so to use to cook potatoes. Put the lid on the dutch oven.
Place a few slices of butter in the bottom of the dutch oven. Spoon over about 13 of the mushroom leek mixture from the skillet. Start layering the potatoes.
Cover the pot tightly and cook over low heat 20-30 minutes until the potatoes are tender when poked with a fork or knife. Grease the dutch oven with butter or line with aluminum foil. Pour potato mixture into dutch oven on top of bacon.
Place 13 of the potatoes in a Dutch oven or other heavy ovenproof pot with a lid. Add onion and a pinch of salt. Replace the cover and bake an additional 10 minutes to melt the cheese.
Keep repeating layers until oven is full. Repeat the layers 2-3 more times. Check often you may need to add more moisture.