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)