Recipe: Rodney's Dutch Oven Potatoes*

Happy Memorial Day!

A few years ago Maceys had a Dutch Oven Cook-off in their parking lot.  They were giving out samples, one of which was a very different tasting kind of Dutch Oven Potatoes which were slightly sweet.  My son happened to be with me and just loved them, so I got a copy of the recipe, which is called, “Rodney’s Dutch Oven Potatoes.” The secret ingredient is sweetened condensed milk, of all things. I have adjusted the recipe somewhat over time, but still want to give credit to Rodney, wherever (and whoever) he is!  It’s getting to be that time of year when it’s fun to try something new and a bit unusual for all those family reunions and neighborhood parties, not to mention the upcoming Memorial Day weekend!

12-16 oz. pkg Bacon, cut into small pieces

2 medium onions, diced

5 Pound Bag Russet Potatoes

1 can Campbell’s Cream of Mushroom Soup

1/3 soup can of milk

3/4 can Sweetened Condensed Milk

4 - 5 cups grated medium cheddar cheese

2 teaspoons salt

1 teaspoon black pepper

-Peel all the potatoes and cover with cold water to prevent browning

-Brown the bacon pieces in medium Dutch oven.

-Remove bacon and drain on paper towel.  Discard all but a couple of tablespoons of the bacon fat.  Dice onions and sauté in the remainder.  Add bacon back into the pan.  

Slice potatoes into even slices, about ½” thick.

-Add the potatoes to the onions and bacon in Dutch oven which has been lightly oiled.  Sprinkle in 1 teaspoon of the salt and ½ teaspoon of the pepper and mix well into potato mixture.

-Cover and Bake at 300 degrees for about 90 minutes or until potatoes are tender when pierced with a toothpick.  Do not overcook or they will mush when you add the sauce.

-Mix cream of mushroom soup, ¾ of the can of condensed milk, 1/3 soup can of regular milk, and the rest of the salt and pepper (1 teaspoon salt and ½ teaspoon pepper). 

 -Mix 3 cups of the cheese into the sauce.

-Stir this mixture into the hot potatoes in Dutch oven, being careful to not break up the potatoes any more than you have to.

-Return to oven and cook an additional 30 minutes or so at 350 degrees.  If they are done and you aren’t ready to eat, just turn the oven low and keep them warm.

-Remove from oven and sprinkle the top with remaining cheese.  Turn off oven, cover, and leave them until ready to serve.  Serves 10 to 12.

 Note:  The original recipe calls for the whole can of sweetened condensed milk and no regular milk, but we like it a little less sweet.  If you decide you want it sweeter (after trying it once), use the whole can and don’t add any extra milk.  Also, salt and pepper can be adjusted to taste.  Make sure you use a five pound bag of potatoes (or weigh them from a large bag).  It’s important to use the right amount so the sauce will be right.

*Originally distributed May 2014