Idaho produces roughly 13 billion pounds of potatoes every year. That’s a lot of potatoes!
So when you want a deliciously expert potato recipe, look to this one: Idaho Dutch Oven potatoes, a state classic dish. Large family gatherings, parties, and camping trips all feature these great potatoes, and they go with just about anything.
We’ve used an Uno Casa Dutch Oven for this dish is best for heavy cast iron pans distribute the heat evenly and perfectly to melt the cheese while cooking the potatoes.
This recipe serves 10 people.
- 10 slices bacon, cut into 1-inch pieces
- 3 to 3 1/2 pounds of Idaho potatoes (Russet or similar), skin on, scrubbed (about 5 large potatoes)
- 1 tablespoon oil (olive, vegetable, or canola)
- 1 onion, diced
- 3 cups thinly sliced leeks
- 1 pound mushrooms, cleaned and roughly chopped
- 1 teaspoon minced or pressed garlic
- ½ cup dry white wine
- 1 cup chicken broth (ideally low in sodium)
- 1 cup cream (light or heavy)
- 2 tablespoons chopped flat-leaf parsley
- 3 cups shredded cheddar cheese (sharp)
- Salt and pepper, to taste
- Preheat the oven to 350 F. Over medium-high heat, sauté the bacon in a large skillet for about 5 minutes (till crisp). Remove the bacon and put it on a plate lined with paper towels. Pour off any excess fat and discard it.
- Cut the potatoes into rounds, about 1/4-inch thick.
- Put the skillet back on medium heat, and add the oil. Sauté the onions and leeks until they are lightly browned and start to soften (about 10 minutes).
- Add the garlic. Stir for one minute more, then pour in the white wine. Scrape up with a wooden spoon any bits from the bottom of the skillet (they’ll add more flavor).
- Let some of the wine evaporate, and then add the chicken broth, cream, and chopped fresh parsley. Bring the mixture to a simmer.
- Now get out your Dutch oven or another heavy-bottomed, ovenproof pan that has a cover. Put a layer of 1/3 of the potato slices in the bottom. Top with a layer of 1/3 of the mushroom and leek mixture. Add another layer of 1/3 of the bacon.
- Make a second layer of 1/3 of the potatoes. Add another 1/3 of the mushrooms and leeks, followed by 1/3 of the bacon.
- Finish with the remaining potatoes, then the rest of the leeks and mushrooms, followed by the remaining cream mixture. Sprinkle the last of the bacon over the top.
- Cover the pot and let it bake for 1 hour, stirring gently after 20 minutes and then after 40 minutes.
- Remove the pot from the oven and top it off with the cheese. Replace the lid and let the dish sit for about 10 minutes so that the cheese melts.
- Serve right away, being sure to scoop deeply to get all of the layers in each serving.
- Top with additional fresh parsley, if desired.
Idaho Potatoes: Dutch Oven Recipe FAQs
What can I serve with Dutch Oven Idaho Potatoes?
Serve your Dutch Oven potatoes with:
- Barbecued chicken or pork (or pulled pork)
- Pork, beef, or lamb roast
- Flank steak (or any type of steak, with a side salad)
- Roast turkey
- Egg dishes such as omelets
- Broiled fish
- Tofu stir-frys or other veggie mains
What can I do with leftover Dutch Oven potatoes?
Your Dutch Oven potatoes will keep, once cooked, up to 4 days in the fridge. You can also portion them into freezer-proof containers and freeze them for up to 2 weeks.
To reheat your potatoes, you can use a microwave, an oven, or a skillet. Drizzle a little milk over them before you reheat them for the best results. Of course, you can always use your leftover veggies or those potatoes specifically to create some new dishes like a vegetable tagine.
What if my Dutch Oven potatoes are too watery?
This recipe won’t produce watery potatoes, but if you use a different recipe and find they are slightly soggy, add in some instant mashed potato mix to remedy the problem.
Is it important to eat the skins of the potatoes?
The skin is where most of the nutrients are for potatoes. In addition to nutrients, potato skin has a lot of fiber – about half the fiber in a potato is in the skin.
How can I make this recipe faster?
One way to speed up this recipe is to slice your potatoes with your food processor or a mandolin. A mandolin will allow you to get very thin and even slices. The blade of a mandolin is very sharp, so make sure you use the handguard.