2002 Salt lake City Olympic Dutch Oven Potatoes

Serves: 8
Total Calories: 181
Prep time:
Cook time:
Total time:


8 leftover potatoes, sliced
1 pound bacon, chopped
2 onions, chopped
1/4 teaspoon black pepper
1/2 teaspoon salt
1 cup mixed white and yellow cheese, grated


In a warmed and oiled 12” Dutch oven, sauté bacon and onions. Add potato slices and toss lightly. Cover and bake at 350°F for about 25 to 35 minutes or until you can smell it. Remove the lid and sprinkle the cheese over the top. Replace the cover, remove from heat and let set for 5 minutes to melt the cheese.

Increase this recipe to feed an army!

Nutritional Facts:

Serves: 8
Total Calories: 181
Calories from Fat: 75

This 2002 Salt lake City Olympic Dutch Oven Potatoes recipe is from the Cast Iron "Covered Wagon" Cookin' Cookbook. Download this Cookbook today.

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