7 replies to this topic

[Leonard Sanders]

Use any size dutch oven
1/4 pound of potatoes for each person to be served
one pound of bacon for each 5 pounds of potatoes
one onion for each 5 pounds of potatoes
grated cheese to cover top of recipe

slice potatoes into 1/8 inch slices--no need to peel potatoes
layer bacon on bottom of dutch oven, then potatoes, then onions
sprinkle coarse ground pepper between layers
finish the top with a dose of bacon, and onions to make it pretty

cook for approx one hour at approx 350 degrees

when potatoes are done apply grated cheese onto top of recipe and replace the lid--give the cheese about 10 minutes to melt--the cheese will melt without putting the pot back on heat--the hot potatoes will melt the cheese

[John Chips]

Are you allowed to make these if you don't have any cows?

NUTZ

[Pat Kennealy]

Leonard, thanks for sharing. Now I am looking forward to a rainy day!

[Ric Gilbert]

Sounds very filling and good, thanks leonard. I would add some diced green Ortega chilis to mine or maybe top off with a bit of salsa? Maybe some tortillas to roll it up in, too.

ric

[Leonard Sanders]

Ric if I lived in San Jose I would go by Goulart Sausage Company and get some of their fine linguica. I would use the linguica in with the potatoes.

What is great about this recipe is that anything can be added for a great "one pot" meal. I once made it with whole pork chops layed in layers with the potatoes.

[Shayne Pharis]

I do a similar potato cook that we call camp potato's. My pop's would cook them when we where up hunting every year. Only thing we added that I didn't see was garlic, lots of garlic... get's my mouth watering just thinking about it.

Edited by Shayne Pharis, 19 November 2010 - 04:26 PM.

[Dale Ginos]

Did anyone mention SALT? These spuds need salt.

[Leonard Sanders]

Dale-we have found that usually the bacon is salty enough to add salt flavor to the recipe. My son does add garlic salt when he makes the recipe. It is a kinda --add seasoning to your taste thing.