Easy Dutch Oven Potatoes cooked in the oven
Layered sliced potatoes and onions sprinkled with bacon pieces and cheese make these Oven Baked Dutch Oven Potatoes the ultimate comfort food. They are the perfect complement to serve with ribs, fried chicken, barbecue chicken, or to take to a potluck. If you love Dutch oven cooking while camping, you will love this replication at home. They are similar to scalloped potatoes and are so yummy!
I love the versatility of this dish. You can use bacon or ham, or leave them both out. A combination of bacon and ham can turn this dish into a meal. When adding bacon, you don’t really need butter because the bacon fat will render as it cooks, but I like to add butter for the rich and creamy flavor it adds to the dish. Also, if you like a little spice in your food, use Pepper Jack Cheese.
Whether you are at a barbecue potluck or having a family dinner, these Dutch oven potatoes will disappear. This simple and easy recipe is one your family is sure to love.
More Delicious Dutch Oven Recipes
- Easy Baked Pork Roast
- Best Ever Baked Beans
- Easy Crusty Bread
- Cowboy Stew
- Chili Mac
- Award Winning Chili
Step-by-Step Photos for How to Make Dutch Oven Potatoes
Frequently Asked Questions about How to Make Dutch Oven Potatoes in the Oven
What type of Dutch oven should I use?
For this recipe, I recommend a 4- to 5-quart enameled cast iron Dutch oven with a lid.
What are the best potatoes for this recipe?
Russet or red potatoes work the best.
Do I need to peel the potatoes?
No need to peel the potatoes. I like the texture and added fiber the potato skins add to the dish. If you do not like potato skins, you can peel the potatoes, and they will still taste good.
Can I use bacon bits in this recipe?
If you want to use bacon bits, I recommend using real crumbled bacon–not the flavored bacon bits.
Will fully cooked bacon work?
Yes. When I made the potatoes this time, I used fully cooked bacon.
Can I make more than three layers?
Yes, but they may need longer to cook. After two hours, check to see if the potatoes are fork-tender. If not, bake for another 30 minutes or until the potatoes are done.
Chef’s Tools for Dutch Oven Potatoes:
- Enameled Cast Iron Dutch Oven
- Real Crumbled Bacon
- Chef’s Knife
- Mandoline Slicer
- Cutting Boards
- Cheese Grater
More Oven Baked Potatoes
- 8-9 normal-size potatoes, sliced in ⅛-inch thick rings (3-4 lbs Russet or red potatoes work best)
- ½ pound bacon (raw) or ham, diced small
- 1 large onion or 2 medium onions, sliced into thin rings
- ¼-1/2 cup butter
- 2-3 cups shredded cheddar or Colby Jack cheese
- Salt and pepper
- Preheat oven to 350 degrees.
- Spray the bottom of a 4- to 5-quart Dutch oven with cooking spray.
- Next, place a layer of sliced potatoes on the bottom of the pan and then salt and pepper them.
- Add a layer of sliced onions on top of the potatoes and then salt and pepper them.
- Next, sprinkle some diced bacon on top of the onions.
- Add a ½ cup cheese by sprinkling it on top of the onions, and then add a few dollops of butter.
- Repeat the layer pattern 3 times, starting again with the sliced potatoes.
- For the very last layer cover it nicely with cheese.
- Next, place the lid on the Dutch oven, place it in the oven, and bake at 350 degrees for 2 hours.
- Check the potatoes for doneness. Depending upon the thickness of the potatoes, you may need 30 minutes more, but it usually takes 2 hours to cook.
- Enjoy!
Serve Dutch Oven Potatoes with...
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