Dutch Oven Potatoes

SERVES: 20 + people | READY IN: 1 hour | COOKING SURFACE: 12″ Dutch ovenTwo-burner stove, & Flame tamer

You can’t go camping without having some tasty food planned for the menu. Outdoor cooking is one of the biggest reasons to camp in the first place, isn’t it? Try these Dutch oven potatoes at your next family campout. They are warm, hearty, and easy to make. Not to mention delicious!


  • Potatoes, thinly sliced (about 1/2 potato per person)
  • 1 lb. bacon
  • 1-2 medium onions, sliced
  • Sliced mushrooms (optional)
  • 2-4 cups grated cheddar cheese
  • 1 can Cream of Mushroom soup (you can also use a can of soda, chicken broth, etc.)
  • Salt and pepper to taste


Cut bacon into 1-inch pieces and fry in Dutch oven until crisp. Remove bacon but leave grease in oven.

Layer potatoes, onions, cheese, bacon, mushrooms, and salt and pepper, then dot with butter. Keep repeating layers until oven is full. A 12-inch Dutch oven will usually hold about 15 potatoes—enough to feed 20-30 people.

Pour Cream of Mushroom soup (or other liquid) over the top. Cover and cook on medium-low heat for 35 to 45 minutes. Check often, as you many need to add more liquid.

When potatoes are fork tender, sprinkle with another layer of cheese. Cover and let cheese melt, then serve.