Outdoor Cooking Magic » Dutch Oven Vegetable Recipes

Dutch Oven Cheesy Potatoes

Scott — Sun, 01 Apr 2007 14:39:02 +0000

7-8 potatoes

1/4- 3/4 stick butter

Jar valvetta like cheese (8 oz)

2 cups corn flakes

1 can cream of chicken soup

1 1/2 cup milk

Melt butter in dutch oven. Crush cornflakes and add to butter for one minute on fire. Remove cornflake to another container. Cube potatoes with skins on. Put into Dutch oven. Mix milk and soup together. Pour over potatoes. Mix in cheese with potatoes also. Place cornflakes on top. Bake in dutch oven for 1 to 1 1/2 hours.

Enjoy!

P.S., For more Dutch Oven Recipes, I recommend 101 Things To Do With a Dutch Oven.

Dutch Oven Cheesy Potatoes is a post from: Outdoor Cooking Magic

Dutch Oven Vegetables

Scott — Wed, 17 Jan 2007 16:00:30 +0000

8 cups of vegetables, cut into bite size pieces (use your favorite, but some possibilities include broccoli, cauliflower, baby carrots, mushrooms, onions, bell peppers, zucchini, squash)

1/4 lb. butter

8 oz grated sharp cheddar cheese

8 oz grated fresh Parmesan cheese

Put 1/4" water in Dutch oven and add vegetables. Season with salt and pepper (do this generously--use more than seems enough). Place slices of butter on top of vegetables. Put Dutch oven on coals until vegetables are steaming, then remove half the coals. Steam until carrots are tender. Remove oven from coals, remove water with a baster, and cover vegetables with the grated cheese. Put lid on top of oven and serve when the cheese is melted.

Dutch Oven Vegetables is a post from: Outdoor Cooking Magic

Dutch Oven Taters

Scott — Sun, 09 Jul 2006 14:04:36 +0000

Sliced Potatoes

Shredded Cheddar

Cheese

Onions

Green Bell Pepper

Bacon Bits

Butter

Line dutch oven with bacon bits. Place a layer of sliced potatoes on bacon bits, sprinkle green peppers and diced onions on pototoes. Repeat this process until you have completed about 3 or 4 layers. Cook on a low-medium heat rotating every 15 minutes...DO NOT OPEN THE LID!!! On the last 15 minute rotation open lid and cover potatoes with desired amount of cheese. Cover and cook for the last 15 minutes! SERVE AND ENJOY!

Meme

Dutch Oven Taters is a post from: Outdoor Cooking Magic

Dutch Oven Potatoes

Scott — Tue, 04 Jul 2006 13:51:12 +0000

Potatoes-1 per person (I use baking potatoes but if using russets or red just figure how many each person will eat) sliced with peels

Onion-1 or 2 medium sliced

salt & pepper to taste

1-2 cloves minced garlic or garlic salt

margarine or oil (margarine gives better flavor)

Coat the bottom of the Dutch oven with oil or melted margarine. layer potatoes, onion, seasonings. Continue layering until oven is full or everything is gone. End with a layer of onions and seasoning. Add more margarine slices on top. Cook at about 350 degrees until potatoes are fork soft.

My 12 inch oven full will feed my family of 8 with leftovers. My family loves these potatoes and we usually have them whenever we go camping.

Brenda

Dutch Oven Potatoes is a post from: Outdoor Cooking Magic

Dutch Oven Au Gratin Potatoes

Scott — Mon, 05 Jun 2006 21:57:28 +0000

This is a delicious, easy recipe for making Dutch Oven Potatoes Au Gratin.

8-10 potatoes, sliced thin

2-3 Tbsp. Melted butter or margarine

2-3 medium onions, sliced thin

15 oz can of cheese soup

¼ cup milk

½ cup cracker or bread crumbs

1 cup shredded cheese

Put a little oil in the bottom of the Dutch oven. Put a layer of potatoes in the bottom and brush with the melted butter. Season with salt and pepper, if desired. Add a layer of sliced onions. Continue the layering with potatoes and onions as described until all have been used. Mix the soup with the milk and pour over the top. Sprinkle the top with the bread or cracker crumbs. Add any additional desired seasonings. Put Dutch oven over 6-8 briquets and 16-18 briquets on top. Bake for 45 minutes. Remove and sprinkle the top with the shredded cheese. Replace lid and let the cheese melt-shouldn't take long.

Dutch Oven Au Gratin Potatoes is a post from: Outdoor Cooking Magic