|Dutch Oven Recipes > Yummy Potatoes|
|1||lb. extra lean ground beef||1||cup sour cream|
|1||yellow onion; diced||1||cup grated cheddar cheese|
|1/2||cup butter||salt and pepper to taste|
|6||medium potatoes; grated||1/2||cup milk|
|1||can cream of chicken soup||1/2||cup Ritz cracker crumbs|
Preheat a 12" Dutch oven using 18-20 briquettes bottom heat. To hot oven add butter, ground beef, and onions. Saute until beef is brown and onions are soft. Add potatoes and stir to mix. Place lid on Dutch oven and bake using 10-12 briquettes bottom and 14-16 briquettes top for 15-20 minutes or until potatoes start to soften.
In a bowl combine soup, sour cream, cheddar cheese and milk. Stir to mix. Season with salt and pepper. Pour soup mixture over potatoes and stir gently to mix. Sprinkle cracker crumbs over top of potatoes. Replace lid and continue baking for 30 minutes.
Recipe courtesy of Karen Bills of Price, UT.
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