Cheesy Potatoes
Golden, gooey, and loaded with flavor, these Dutch Oven Cheesy Potatoes are a campfire favorite that never disappoints.
Tender hash browns are layered with melted cheese, savory seasonings, and just the right amount of smoky goodness from the fire. Baked slow and steady in a Dutch oven, this comforting side dish is perfect alongside grilled meats—or just enjoyed straight from the pot with a big spoon under the open sky. Easy to prep and even easier to love, it’s a must-have for any campsite cookout.
This recipe also utilizes our Dutch Oven liner cooking method.
Cheesy Potatoes
Cheesy Potatoes are a campsite hit for campers of all ages. This version is prepared ahead of time at home and cooked in a Dutch Oven with aluminum liner to eliminate the mess.
Equipment
- 1 Cast iron Camp Dutch Oven, at least 12″ across and 4″ deep
- 1 12" aluminum Dutch Oven liner
- 1 Cast iron trivet keeps liner off the bottom of the Camp Dutch Oven
Ingredients
- 1 bag frozen shredded hash browns thawed
- 1/4 cup butter cubed
- 1 pint sour cream
- 1 can cream of chicken soup condensed
- 1/4 cup onion chopped
- 3 cups cheddar cheese grated
- 1 cup cheddar cheese set aside for topping
Instructions
- At Home
- Combine all ingredients (except 1 cup cheese) in a plastic resealable bag
- Place bag and extra cheese into liner and refrigerate together
- All liner-based meals will nest nicely in your cooler until used
- At Camp
- Place trivet into Camp Dutch Oven
- Dump contents of plastic bag directly into liner and place liner into Dutch Oven
- Top with 1 cup of cheese
- Bake 30 minutes at 350 degrees (10 coals on bottom and 14 on top)
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