Cheesy Potatoes with Smoked Sausage

     There's nothing I like better than a recipe I can mix in one bowl, pour into my dutch oven and bake.  These Cheesy Potatoes with Smoked Sausage come to us courtesy of Hillshire Farms.  In my 12 inch dutch oven they baked for a total of 45 minutes with 12 coals in a ring around the bottom of the oven with 28 briquettes spaced evenly on the lid.  If you can't find the refrigerated hash browns, use the frozen variety, just thaw before baking.  As a side dish or main course these cheesy, smoky, creamy potatoes are as good to eat as they are easy to prepare.

Cheesy Potatoes with Smoked Sausage
1 package Smoked Sausage (kielbasa)
2 cups (8 oz) shredded Cheddar cheese, divided
1 20 oz bag refrigerated OR frozen shredded hash brown potatoes, thawed
1 cup sour cream
1 medium onion, chopped
1/4 cup butter OR margarine, melted
1/4 tsp ground black pepper

     Lightly oil or spray 12 inch dutch oven.
     Cut sausage into 1/2 inch cubes.
     Combine all ingredients except 1 cup Cheddar cheese in a large bowl.
     Spread mixture evenly in prepared oven.
     Bake at 350 degrees for 35-40 minutes.
     Sprinkle with remaining 1 cup of cheese.
     Bake for 10 minutes more or until cheese has melted.
     Let stand 5 minutes before serving.
     Makes 4-6 servings.

Spread potato mixture in well oiled 12 inch dutch oven

Bake at 350 degrees for 45 minutes adding remaining
cup of cheese during last 10 minutes of cooking time

An excellent camping recipe

Potatoes Wrapped in Bacon

     I was thinking of this recipe today while I was swimming, it's terrible, I know, to be obsessing about food while you're trying to burn off calories but since anything tastes good wrapped in bacon, I thought, why not potatoes?  I searched the Internet and found that various versions of this recipe have been around for a while now.  If you only have large potatoes you can cut them into wedges, wrap them tightly with bacon and basically cook them the same way.  In my 10 inch dutch oven, they baked for 55 minutes with 10 coals in a ring around the base of the oven and the lid completely covered with briquettes.  I started with a blazing hot oven and left it undisturbed for almost an hour, when I smelled the bacon I knew they were done.  Double or triple the recipe if you're feeding a crowd.   Crisp on the outside and fluffy on the inside, serve these dressed potatoes for breakfast, as an appetizer or as a side dish with dinner, I guarantee they will fly off the plate.

Potatoes Wrapped in Bacon
12 New or fingerling potatoes, washed and dried thoroughly
6 slices of bacon
Salt and pepper to taste

     Lightly oil or spray dutch oven.
     Cut bacon strips in half.
     Wrap each potato tightly with halved bacon strip.
     Place wrapped potatoes side by side in dutch oven.
     Add salt and pepper to taste.
     Bake at 400 degrees for 50-55 minutes or until bacon is crisp and potatoes are tender.
     Serve warm with sour cream, chives or softened butter.

Wrap potatoes with bacon and place in a single layer
in dutch oven.

Roast at 400 degrees for 50-55 minutes

Serve these crispy spuds with your favorite toppings

Thanksgiving Leftovers Casserole

      If you're tired of reheated Thanksgiving leftovers in the microwave give this easy but oh so filling casserole from Kraft a try in your dutch oven.  More like a Shepherd's Pie, the layers of stuffing, turkey, vegetables and potatoes are topped off with melted Cheddar cheese.  If you're not a fan of mayo, mix the veggies and turkey with gravy before spooning over the stuffing.  In my 12 inch dutch oven the casserole baked for a total of 45 minutes with 12 coals around the base of the oven and 28 briquettes spaced evenly on the lid.  I added the cheese during the last five minutes of cooking time, dotting the potatoes with pats of butter would also be a good way to add even more comfort to this fluffy and creamy casserole.  Have a very Happy Thanksgiving!

Thanksgiving Leftovers Casserole
1 6 oz package Stove Top Stuffing Mix for Turkey OR 4 cups leftover homemade stuffing
4 cups chopped cooked turkey
2 cups frozen mixed vegetables, thawed
3/4 cup mayonnaise
1 24 oz package of prepared refrigerated mashed potatoes OR 3 cups leftover mashed potatoes
1 1/2 cups shredded Cheddar cheese, divided
1/8 tsp paprika

     Lightly oil or spray 12 inch dutch oven.
     Prepare stuffing as directed on package; spread onto bottom of prepared oven.
     In large bowl combine turkey, mixed vegetables and mayonnaise; spoon over stuffing.
     Mix potatoes and 1 cup cheese; spoon over turkey mixture then smooth surface with back of spoon.
     Sprinkle with paprika.
     Bake at 375 degrees for 40-45 minutes or until heated through.
     Top with remaining 1/2 cup cheese, continue cooking until cheese has melted.
     Makes 6-8 servings.

Layer stuffing, turkey and veggie mixture and
cheesy mashed potatoes in 12 inch dutch oven

Bake at 375 degrees for 40 minutes before adding
remaining 1/2 cup of cheese

Bake for 5 more minutes or until cheese has melted

The perfect meal to come home to after a hard day of
Black Friday shopping

Cast Iron-Roasted Red Potatoes with Rosemary and Onion

     Having all the ingredients leftover from the holidays, I thought I'd put my trusty dutch oven to good use and whip up a batch of these Cast Iron Roasted Potatoes.  The original recipe calls for making them in your cast iron skillet in a 350 degree oven, but I decided to pile on the coals and roast them outside in a searing hot oven.  In my 10 inch dutch oven, they roasted for 45 minutes with 12 briquettes in a ring around the base of the oven and the lid piled with roughly 22 coals. Roasting them in a blazing hot oven will allow the crispy crust to form on the potatoes.  Stir them only once, you need to allow the bottom heat to work it's magic.  Serve them for breakfast, lunch or dinner with red, white or blue potatoes, every spud lover should have this classic in their recipe file.  From The Lodge Cast Iron Cookbook, A Treasure of Timeless, Delicious Recipes.   

Cast Iron-Roasted Red Potatoes with Rosemary and Onion
1 1/2 lbs unpeeled red potatoes, cut into one inch pieces
1 large sweet onion, chopped
2 Tblsp olive oil
1 tsp fresh rosemary leaves or 1/2 tsp dried
1 tsp salt
Freshly ground black pepper 

     Lightly oil or spray dutch oven.
     Add potatoes and onion, drizzle with olive oil.
     Add the rosemary, salt and pepper to taste; stir until well combined.
     Roast at 400 degrees, stirring halfway, until the potatoes are browned and tender when tested with a knife, about 45 minutes.
     Makes 4-6 servings.

Toss potatoes and onions with olive oil, rosemary
salt and pepper

Roast at 400 degrees for 45 minutes, stirring halfway

A blazing hot oven ensures brown and crispy potatoes

Scalloped Potatoes and Ham

 

      I found this recipe on the back of a package of Simply Potatoes in the grocery store today.  You can find them in the refrigerated foods section, not frozen, they are conveniently packaged, prepared and dutch oven ready.  Ideal for outdoor cooking, store them in your cooler until you're ready to use.  The potatoes baked in my 10 inch dutch oven for a total of 40 minutes with 10 coals in a ring around the base of the oven and 20-22 on the lid.  After 30 minutes, sprinkle with cheese and let them cook for another 10 minutes.  A perfect brunch dish and an easy way to use up your leftover Easter ham, add sliced Kielbasa if you want to make it more of a filling one-pot dinner.

Scalloped Potatoes and Ham
1 20 oz package Simply Potatoes Homestyle Slices
1 cup diced ham
1/2 cup chopped red OR green pepper
1 10 3/4 oz can cream of mushroom soup
1/4 tsp onion powder
1/4 tsp freshly ground black pepper
1/4 cup shredded Parmesan cheese

     Lightly oil or spray 10 inch dutch oven.
     In large bowl combine all ingredients, except Parmesan Cheese; stir well.
     Spread in prepared dutch oven.
     Bake at 350 degrees for 30 minutes or until potatoes are bubbling around edges.
     Sprinkle with Parmesan cheese.
     Continue baking for 10 minutes or until potatoes are tender and center is heated through.
     Makes 6 side servings.



Combine all ingredients except the Parmesan cheese
and gently spread in prepared oven

Bake at 350 degrees for 30 minutes then sprinkle
with cheese and continue baking for 10 more minutes

Simple, creamy and the recipe can easily be doubled

Potato Stuffed Sausage Boats

      For those of you who love twice baked potatoes but don't want to go to all the trouble of making them, this quick and easy recipe from Hillshire Farm is a great substitution.  An excellent camping recipe and if you use the pre-made refrigerated mashed potatoes all you need is a bowl, a couple of utensils and a hot dutch oven to enjoy them outdoors.  In my 10 inch dutch oven they baked for a total of 25 minutes with 10 coals in a ring around the bottom and 22 on the lid.  After 20 minutes I sprinkled them with cheese and in a few minutes they were piping hot and ready to serve.  Dress them up with your favorite toppings or add more cheese, crumbled bacon and some of your favorite herbs to the potatoes before stuffing the sausage.  This one's a camping keeper, for a guilt free version use turkey Kielbasa with low-fat cheese. 

Hillshire Farm Potato Stuffed Sausage Boats
1 1 lb. package Hillshire Farm Smoked Sausage (Kielbasa)
4 generous servings prepared refrigerated or instant mashed potatoes
2 Tblsp scallions, minced
2 tsp prepared mustard
1 cup Cheddar cheese, shredded
Freshly ground pepper to taste

     Lightly oil or spray dutch oven.
     Cut sausage into 4 equal pieces, slice lengthwise almost through to bottom and spread open.
     Place sausage in prepared oven, cut side up.
     In medium bowl, combine potatoes, scallions, mustard and black pepper.
     Spoon potato mixture evenly over sausages.
     Bake at 350 degrees for 20 minutes or until heated through.
     Sprinkle with grated cheese and continue baking until cheese has melted.
     Garnish with your favorite baked potato toppings if desired.
     Makes 4 servings.

Top opened sausage pieces with potato mixture

Bake for 20-25 minutes then top with cheese

Very fluffy but filling too

Comforting Potato Casserole

      I've been dying to make this recipe for the longest time, it just sounded so easy, creamy and good.  You definitely need a 12 inch dutch oven to make this recipe, otherwise the potatoes won't cook completely in the center.  Also, be sure to thaw the potatoes to prevent the casserole from becoming watery.  In my 12 inch dutch oven, the potatoes cooked for 75 minutes with 12 coals in a ring around the bottom and 28 on the lid. This luscious casserole feeds a crowd which is a good thing because everyone will be running back for seconds.

Comforting Potato Casserole
2 10 3/4 oz cans condensed cream of mushroom soup, undiluted
2 cups (16 oz) sour cream
2 cups (8 oz) shredded part-skim mozzarella cheese
5 green onions, sliced
1 32 oz package frozen cubed hash brown potatoes, thawed

     Lightly oil or spray 12 inch dutch oven.
     In large bowl, combine soup, sour cream, cheese and onions.
     Add potatoes, toss to coat.
     Transfer to prepared dutch oven.
     Bake at 350 degrees for 1 hour and 15 minutes or until potatoes are tender.
     Makes 10-12 servings.

Spread potato mixture evenly in 12 inch dutch oven.

Bake at 350 degrees for 1 hour and 15 minutes

Incredibly creamy and perfect for a buffet

Roasted Baby Potatoes with Mushrooms, Green Beans and Sausage

     Craving dutch oven roasted vegetables, I took this excellent recipe from Viking, scaled it back a bit and added a package of sun-dried tomato chicken sausage.  You can use whatever sausage you like, just be sure it's fully cooked beforehand.  Leave it out and toss in some diced red pepper, zucchini and more onion if you're a vegetarian.  In my 12 inch dutch oven the vegetables roasted for a total time of 50 minutes with 12 Kingsford briquettes in a ring around the bottom and 30 on the lid.  After 30 minutes, stir in the green beans they only need 15-20 minutes to roast.  If you can't find the tiny potatoes, cut whatever you have into smaller pieces and this recipe can easily be doubled to feed a crowd.  Try to use fresh thyme if you can, combined with the olive oil, garlic and the smokey flavor of your dutch oven, you are going to love this hearty but healthy one dish dinner. 

Roasted Baby Potatoes with Mushrooms, Green Beans and Sausage
3/4 lb baby new or fingerling potatoes, unpeeled
4-5 large mushrooms, sliced
2 shallots, peeled and thinly sliced
2 cloves garlic, chopped
1 Tblsp fresh thyme
1/2 lb fresh green beans, trimmed and washed
1 12 oz package pre-cooked chicken sausage, cut in quarters
2 Tblsp olive oil
Salt and freshly ground pepper to taste

     Lightly oil or spray 12 inch or larger dutch oven.
     Spread potatoes, mushrooms, shallots, sausage, garlic, thyme, salt and pepper in prepared oven.
     Drizzle with olive oil and toss to coat evenly.
     Bake at 400 degrees for 30 minutes.
     Add green beans and stir.
     Bake for 20 minutes or until vegetables are golden brown and potatoes are tender.
     Makes 4 servings.

Toss everything but green beans together in prepared oven

Roast at 400 degrees for 30 minutes then stir in green beans

Roast for 20 minutes more or until potatoes are tender

A healthy one-pot meal in under an hour

Roasted Red, White and Blue Potatoes with Kielbasa and Corn on the Cob

      In honor of the upcoming holiday, here's an easy one pot dinner that can feed a few or a crowd.  I give you the ingredients loosely, you can double or triple the amounts to suit your needs.  Just toss the potatoes, onions, seasoning and Kielbasa in your dutch oven, bake for 20 minutes, add the corn and cook until the potatoes and corn are tender.  I roasted this for a total time of 40 minutes in my 12 inch dutch oven with 12 coals in a ring around the bottom and 28-30 on the lid.  If you can't find fingerling potatoes, use any small new potato.  Substitute with your favorite pre-cooked sausage, I like the smokiness of the Kielbasa and you could top it off with a sprinkling of crumbled, cooked bacon at the end of the cooking time to give it even more of a hickory smoked flavor.
 
Roasted Red, White and Blue Potatoes with Kielbasa and Corn on the Cob
1 1/2 lbs red, white and blue fingerling potatoes, unpeeled
1/3 cup chopped onion OR shallots
1-2 packages Kielbasa
3-5 ears of corn, cleaned and cut into large pieces
2-3 Tblsp olive oil
1 tsp smoked paprika
1 tsp chopped garlic
salt and freshly ground pepper to taste

     Lightly oil or spray dutch oven.
     Toss potatoes, onion, Kielbasa, olive oil, paprika, garlic and seasonings in prepared oven.
     Roast at 400 degrees for 20 minutes.
     Stir in corn.
     Continue cooking for 20 minutes or until potatoes and corn are tender.
     Makes 4-5 servings.

Roast potatoes, onion and Kielbasa at 400 degrees for 20 minutes

Stir in corn and continue roasting for another 20 minutes
or until potatoes and corn are tender

A patriotic one pot dinner

    

Baked Bratwurst with Onions and Fingerling Potatoes

     We're having a new refrigerator delivered this week, to simplify the move I have been on a mission to clean out and cook the food from the old freezer.  I had a package of Johnsonville Bratwurst and was thinking of an easy way to prepare them in my dutch oven.  Of course everyone knows the best way to cook them is to simmer them in beer then throw them on the grill, but you can also bake them with potatoes and onions in your dutch oven and they come out tender, juicy and full of flavor. In my 10 inch dutch oven I tossed them with fingerling potatoes and sliced onions then cooked them in a hot oven for one hour.  They baked with 10 coals around the bottom and 24-26 on the lid.  I got side tracked while they were cooking but would suggest giving them a stir halfway through cooking time.  An easy one pot dinner with very little prep work, slice up some hearty brown bread and enjoy! 

Baked Bratwurst with Onions and Fingerling Potatoes
4-6 uncooked bratwurst
4-6 fingerling or small new potatoes with the skin on
2 large onions, sliced
1 Tblsp olive oil
1 Tblsp spicy brown mustard

     Lightly oil or spray dutch oven.
     Combine olive oil and mustard in small bowl; mix well.
     Place bratwurst and potatoes in prepared oven, cover evenly with onions.
     Pour mustard mixture over all, toss lightly until coated.
     Bake at 400 degrees for 50-60 minutes, stirring halfway, or until bratwurst are brown and potatoes are tender.

Toss brats, onions and potatoes with mustard and olive oil

Bake in a hot oven for 50-60 minutes

An easy cool weather supper

Cheez Whiz and Tater Bake

     I have had my eye on this recipe from Kraft for a while and have been saving it for the opening of camping season.  It's one of those Slumgullion one pot recipes that might not sound that appetizing at first but when it all comes together is a yummy belly warmer.  Brown the beef in your dutch oven or even over your camp stove, add the rest of the ingredients and bake.  I made this gourmet delight in my 10 inch dutch oven with 10 coals in a ring around the bottom and 24 on the lid, in 25 minutes the cheese had melted into the nuggets and it was bubbling away.  You can add more heat with a hotter salsa but hold the salt, there is more than enough from the processed foods.  Substitute 8 oz. of cubed Velveeta if you prefer but I would stick with a cheese that melts easily.  I'm sure thawed tater tots from your camping cooler would be fine, just shorten the cooking time by 5-10 minutes.  Kids will devour this and parents will like how quickly and easily dinner is served.
 
Cheez Whiz and Tater Bake
1 pound ground beef
1 16 oz. package frozen bite-sized potato nuggets
3/4 cup Cheez Whiz
1 cup Thick and Chunky Salsa

     Lightly oil or spray dutch oven.
     Brown beef over a full compliment of coals; drain.
     Move bottom coals to a ring around the base of the oven.
     Add remaining ingredients; stir gently until well combined.
     Bake at 400 degrees for 25-30 minutes until bubbling and cooked through.
     Makes 6 one cup servings.

Brown beef than gently stir in potatoes, salsa and Cheez Whiz

Bake at 400 degrees for 25-30 minutes

A five-star dinner in the great outdoors

Roasted Red Potatoes with Bacon and Cheese

      If you're looking for a quick and easy side dish that people will love, give these Roasted Red Potatoes with Bacon and Cheese from Kraft a try.  I used a little less than the full 2 pounds of potatoes and it was just the right amount for my 10 inch oven.  The potatoes I used were on the tiny side and were ready in 50 minutes with 10 coals in a ring around the bottom and 22 on the lid.  If you're making a larger portion, use a bigger oven, they will brown better if scattered in a single layer.  Also, the real bacon bits in a jar were really quite good but if you want to fry your own bacon and crumble it in, I'm sure it would be even better.  A good staple recipe, with bacon, cheese and potatoes you can never go wrong.

Roasted Red Potatoes with Bacon and Cheese
1/2 cup bottled Ranch OR Bacon Ranch Dressing
1/2 cup shredded Parmesan OR Cheddar cheese
1/4 cup Real Bacon Bits
2 lb. small red potatoes, quartered
1/4 cup chopped scallions (optional)
1 Tblsp chopped fresh parsley

     Lightly oil or spray dutch oven.
     Mix dressing, cheese, scallions and Bacon Bits in medium bowl.
     Add potatoes; toss lightly.
     Spoon potatoes in single layer in prepared oven.
     Bake at 350 degrees for 50-55 minutes or until tender and browned.
     Makes 4-6 servings.

Toss potatoes with cheese, dressing, scallions and bacon bits and spoon into oven

Roast at 350 degrees for 50-55 minutes

Sprinkle crispy potatoes with fresh parsley