Wow, I feel like it's been ages since I've posted on here... maybe because it HAS been! I've been so busy with school lately, but now it's SUMMER BREAK!!! Yay! I'm so excited for a break and a chance to do some more blogging. I've missed it a bit.
So last night we went out camping and I love using the dutch oven to cook outside. This is a side dish I've done many times in the dutch oven and it turns out great every time. It's a must try if you are a dutch oven cooker! The name comes from the family who taught me this recipe, who happen to be the dutch oven cooking kings!
Here's What you'll need...
Beagley Dutch Oven Potatoes
1/2 lb Bacon (cut into fourths)
8-10 large Russet Potatoes (sliced to 1/4 inch thick slices)
2 cups Baby Carrots
1 large white Onion (diced)
1 large green Pepper (diced)
2 cups fresh Mushrooms (sliced)
1 16oz bottle Ranch Dressing
12-16oz Cheddar and Monterey Jack Cheese (shredded)
*Guidelines for this recipe are based on a 12 inch round dutch oven.
First preheat the dutch oven over 10-12 prepared briquettes (we used self igniting briquettes). Spread the bacon over the bottom of the oven. Cover and allow to cook 5-8 minutes or until bacon is cooked. Remove bacon (save for later) and use a paper towel to carefully spread bacon grease over the dutch oven.
Add all the vegetables to the dutch oven, cover and top with 15-16 briquettes and cook about 35-45 minutes or until potatoes are tender.
When potatoes are done, add the bacon back to the dutch oven plus the ranch and cheese. Stir well, cover and cook an additional 5-10 minutes or until cheese is melted.
Serve and enjoy!