- July - Recipe
- Our recipe of the month comes from the fabulous Janet K. of the Foxglen Park ward. Her family was kind enough to make this for a Relief Society dinner and they are delicious. She pointed me to Pinterest for the recipe and I'm sharing it here, with a little more info for those of you not used to using a Dutch oven. This recipe does look like it would work really well in the oven as well though . . .
- Ingredients:
- 1-2 lbs Bacon, sliced into approx. 1-in. cubes
- 10 lbs Idaho Russet Potatoes (obviously is HAS to be Idaho Potatoes), peeled and thinly sliced, or chopped
- 1-3 onions, diced (you could precook them if you want just add to the bacon and warm them until translucent)
- 1-2 cubes butter
- Salt and pepper to taste
- Garlic powder/salt (optional)
- 1-2 lbs cheese
Preheat a 12 inch Dutch oven buy setting in on top of 15 to 20 warm briquettes.
Now here is how I would make it.
First precook the bacon (you could just cook the bacon in the Dutch oven)
Layer in the hot oven, potatoes, onions, bacon, to make a few layers, salt and pepper each layer to taste (remember the bacon adds salt too so don't add too much). Top with 1 to 2 cubes of butter.
Put on the lid and transfer 9 or 10 of the briquettes to the top.
It should take 30 minutes to an hour for the potatoes to be fully cooked, to make sure they don't burn you should check every 15 minutes or so. The jury is still out on whether you should stir, them each time. It will help keep them from burning but might leave you with broken up or mushy potatoes.
When the potatoes are fully cooked (soft) add cheese (I think a container of sour cream might be yummy here too). Put the lid back on and remove from the heat just until every thing is melted and warm. Stir and serve.
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| For the original recipe and more pictures see JadeLouiseDesigns |
