50+ Flavorful Camp Chef Dutch Oven Potato Recipes for Cooking

Camping and outdoor cooking go hand-in-hand with the Camp Chef Dutch oven, an essential piece of equipment for crafting delicious, hearty meals over an open flame.

Among the endless possibilities for outdoor recipes, potatoes are one of the most versatile ingredients you can cook in your Dutch oven.

From crispy roasted potatoes to creamy chowders and savory stews, these humble tubers absorb flavors beautifully, making them the star of any campfire meal.

In this article, we’ve gathered 50+ Camp Chef Dutch Oven Potato Recipes that are perfect for any outdoor cooking enthusiast.

Whether you’re planning a weekend camping trip or a longer outdoor adventure, these recipes will provide you with the inspiration and techniques to create mouthwatering meals over the campfire.

With the right techniques and ingredients, cooking potatoes in your Dutch oven can elevate your campfire dining experience to new heights.

These recipes are designed to be easy, flavorful, and satisfying, offering everything from quick side dishes to filling main courses.

Whether you’re cooking for a crowd or preparing a solo meal, there’s a Dutch oven potato recipe here for every occasion.

50+ Flavorful Camp Chef Dutch Oven Potato Recipes for Cooking

The versatility of potatoes, paired with the unbeatable charm of cooking in a Camp Chef Dutch oven, makes for the perfect combination when it comes to outdoor dining.

From rustic potato stews and savory casseroles to crispy potato sides and comforting soups, these recipes are bound to become your go-to meals on any camping trip.

Each recipe is designed to be simple enough for beginners but offers enough flavor and depth to satisfy even the most seasoned campers.

So, pack your Dutch oven, gather your ingredients, and get ready to cook up some delicious potato dishes under the stars!

Cheesy Dutch Oven Scalloped Potatoes

A comforting and creamy potato dish layered with cheese and a rich cream sauce, this recipe is perfect for campfire dinners. With the Dutch oven ensuring even cooking, the potatoes turn out soft and flavorful, while the cheese creates a gooey and golden topping.

Ingredients

• 6 medium potatoes, thinly sliced
• 1 large onion, thinly sliced
• 2 cups shredded cheddar cheese
• 1 cup heavy cream
• 1 cup whole milk
• 3 tablespoons butter
• 3 cloves garlic, minced
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon paprika
• Chopped parsley for garnish

Instructions

1. Preheat the Dutch oven over medium heat. Melt the butter and sauté garlic until fragrant.
2. Mix heavy cream, milk, salt, black pepper, and paprika in a bowl.
3. Arrange a layer of potatoes at the bottom of the Dutch oven, followed by a layer of onions, and sprinkle with cheese. Repeat layers until all ingredients are used.
4. Pour the cream mixture evenly over the layers. Cover the Dutch oven with its lid.
5. Place the Dutch oven over hot coals and pile some coals on the lid. Cook for 45-50 minutes, rotating the Dutch oven occasionally for even cooking.
6. Remove the lid, check the potatoes for tenderness, and let it cook uncovered for another 10 minutes to brown the top.
7. Garnish with chopped parsley before serving.

This recipe brings together a rich blend of creamy textures and cheesy goodness, making it a favorite at any campsite. The layering process ensures every bite is flavorful, and the Dutch oven’s even heat gives the potatoes a perfectly tender consistency.

Herbed Dutch Oven Roasted Potatoes

This rustic recipe highlights the natural flavor of potatoes, enhanced by fresh herbs and a touch of garlic. Cooked in a Dutch oven, these roasted potatoes have crispy edges and soft interiors, perfect as a side dish or a hearty snack.

Ingredients

• 8 medium potatoes, cubed
• 3 tablespoons olive oil
• 4 garlic cloves, minced
• 2 teaspoons rosemary, chopped
• 1 teaspoon thyme, chopped
• 1 teaspoon salt
• ½ teaspoon black pepper
• Juice of 1 lemon
• Fresh parsley for garnish

Instructions

1. Toss the potato cubes with olive oil, garlic, rosemary, thyme, salt, and black pepper in a large bowl.
2. Preheat the Dutch oven over medium heat and add the potato mixture. Spread evenly.
3. Cover the Dutch oven with the lid and place it over hot coals. Add coals on top of the lid for even heat.
4. Roast the potatoes for 30-35 minutes, stirring occasionally to prevent sticking.
5. Remove the lid and squeeze lemon juice over the potatoes. Cook uncovered for an additional 10 minutes for crispier edges.
6. Garnish with fresh parsley and serve warm.

These roasted potatoes shine with their simple yet fragrant seasoning. The combination of herbs and lemon elevates the dish, creating a refreshing yet hearty flavor profile. Their crispy texture adds an irresistible crunch to every bite.

Dutch Oven Loaded Potato Casserole

This loaded potato casserole is packed with smoky bacon, gooey cheese, and fresh green onions. It’s an indulgent dish that satisfies cravings and becomes a centerpiece of your campfire meal.

Ingredients

• 6 large potatoes, diced
• 1 cup shredded cheddar cheese
• 1 cup cooked bacon, crumbled
• 1 cup sour cream
• ½ cup green onions, chopped
• 3 tablespoons butter
• 1 teaspoon garlic powder
• 1 teaspoon salt
• ½ teaspoon black pepper

Instructions

1. Preheat the Dutch oven and melt the butter. Add the diced potatoes, garlic powder, salt, and pepper, stirring to coat evenly.
2. Cover the Dutch oven with its lid and cook over hot coals for 25-30 minutes, stirring occasionally.
3. Once the potatoes are tender, mix in the sour cream, half of the cheese, and half of the bacon. Stir well.
4. Sprinkle the remaining cheese and bacon over the top. Cover and cook for another 10 minutes to melt the cheese.
5. Garnish with green onions before serving.

This loaded casserole is a crowd-pleaser, delivering creamy, cheesy, and smoky flavors in every bite. The Dutch oven ensures the potatoes are perfectly cooked and infused with all the delicious toppings, making it an unforgettable camping treat.

Garlic Butter Dutch Oven Hasselback Potatoes

These beautifully sliced Hasselback potatoes are infused with garlic butter and roasted to perfection in a Dutch oven. The crispy edges and tender interiors, combined with fragrant herbs, make them both visually stunning and incredibly delicious.

Ingredients

• 6 medium potatoes (Yukon Gold or Russet)
• 4 tablespoons butter, melted
• 3 garlic cloves, minced
• 2 tablespoons olive oil
• 1 teaspoon dried parsley
• 1 teaspoon rosemary, chopped
• 1 teaspoon salt
• ½ teaspoon black pepper
• Fresh thyme sprigs for garnish

Instructions

1. Slice each potato thinly, stopping just before cutting through, to create a “fan” effect.
2. Preheat the Dutch oven over medium heat. Mix melted butter, olive oil, garlic, parsley, rosemary, salt, and pepper in a bowl.
3. Place the potatoes in the Dutch oven and brush generously with the garlic butter mixture, making sure to get some between the slices.
4. Cover the Dutch oven with its lid and roast over hot coals for 40-45 minutes, adding coals on top of the lid for even cooking. Brush with more garlic butter halfway through cooking.
5. Remove the lid and let the potatoes cook uncovered for 10 minutes to crisp the tops.
6. Garnish with fresh thyme sprigs and serve hot.

These Hasselback potatoes are a true showstopper, with their crispy edges and buttery, garlicky flavor. The Dutch oven creates a perfect roasting environment, ensuring even cooking and a delicious aroma that fills the air.

Creamy Dutch Oven Potato Chowder

This hearty potato chowder is a one-pot delight, combining tender potatoes, smoky bacon, and creamy broth for a warm, comforting meal. Ideal for chilly camping nights, it’s both filling and easy to prepare.

Ingredients

• 6 medium potatoes, peeled and diced
• 4 slices bacon, chopped
• 1 onion, diced
• 2 garlic cloves, minced
• 4 cups chicken broth
• 2 cups whole milk
• 1 cup heavy cream
• 1 cup shredded cheddar cheese
• 1 teaspoon thyme
• 1 teaspoon salt
• ½ teaspoon black pepper
• Chopped green onions for garnish

Instructions

1. Preheat the Dutch oven over medium heat. Cook the bacon until crispy, then remove and set aside. Leave 2 tablespoons of the bacon grease in the pot.
2. Add the onion and garlic to the Dutch oven and sauté until softened. Stir in the diced potatoes and thyme.
3. Pour in the chicken broth and bring to a boil. Cover with the lid and simmer over low heat for 20-25 minutes, until the potatoes are tender.
4. Use a potato masher to lightly mash some of the potatoes for a thicker texture. Stir in the milk, cream, and cheese until melted and creamy. Season with salt and pepper.
5. Garnish with crispy bacon and green onions before serving.

This chowder is creamy and flavorful, with the perfect balance of smoky bacon and tender potatoes. The Dutch oven allows the flavors to meld together beautifully, making it a heartwarming dish for any camping trip.

Dutch Oven Potatoes au Gratin

This classic French-inspired dish combines thinly sliced potatoes, cream, and cheese, baked to perfection in a Dutch oven. The result is a rich, indulgent casserole with a golden crust and velvety texture.

Ingredients

• 5 large potatoes, thinly sliced
• 2 cups heavy cream
• 1 cup shredded Gruyere cheese
• 1 cup shredded Parmesan cheese
• 2 garlic cloves, minced
• 2 tablespoons butter
• 1 teaspoon nutmeg
• 1 teaspoon salt
• ½ teaspoon black pepper
• Fresh thyme for garnish

Instructions

1. Preheat the Dutch oven over medium heat and grease it with butter.
2. In a bowl, mix heavy cream, garlic, nutmeg, salt, and black pepper.
3. Layer half the potato slices in the Dutch oven, overlapping slightly. Sprinkle half the Gruyere and Parmesan cheeses over the potatoes. Pour half of the cream mixture over the layer.
4. Repeat with the remaining potatoes, cheese, and cream.
5. Cover the Dutch oven with the lid and cook over hot coals for 40-45 minutes, adding coals on top for even heat.
6. Remove the lid and cook uncovered for another 10 minutes to brown the top. Garnish with fresh thyme before serving.

This Potatoes au Gratin is irresistibly creamy and cheesy, with a golden crust that adds a delightful crunch. The Dutch oven enhances the richness of the dish by evenly cooking the layers, ensuring a luxurious and satisfying result every time.

Dutch Oven Campfire Potato Hash

A hearty and flavorful dish, this potato hash combines crispy potatoes with savory sausage, peppers, and onions, all cooked to perfection in a Dutch oven. Ideal for breakfast or dinner, it’s a versatile one-pot meal packed with robust flavors.

Ingredients

• 6 medium potatoes, diced
• 1 pound smoked sausage or breakfast sausage, sliced
• 1 bell pepper, diced
• 1 onion, diced
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon chili flakes (optional)
• Chopped parsley for garnish

Instructions

1. Preheat the Dutch oven over medium heat and add olive oil. Sauté the sausage slices until browned, then remove and set aside.
2. Add the potatoes to the Dutch oven and cook, stirring occasionally, until they begin to crisp, about 10 minutes.
3. Stir in the bell pepper, onion, and garlic. Cook until the vegetables are tender.
4. Add the smoked sausage back into the Dutch oven. Season with smoked paprika, salt, black pepper, and chili flakes. Mix well.
5. Cover with the lid and cook over medium heat for 10-15 minutes, ensuring everything is well combined and heated through.
6. Garnish with parsley and serve hot.

This potato hash is a campfire favorite, offering crispy textures and smoky, savory flavors. The mix of sausage and vegetables makes it both hearty and colorful, perfect for fueling your outdoor adventures.

Dutch Oven Potato and Vegetable Stew

This comforting stew combines tender potatoes, hearty vegetables, and aromatic herbs for a nourishing one-pot meal. Perfect for chilly nights, it’s easy to customize and brimming with wholesome goodness.

Ingredients

• 6 medium potatoes, diced
• 3 carrots, sliced
• 2 celery stalks, chopped
• 1 onion, diced
• 2 cups diced tomatoes (canned or fresh)
• 4 cups vegetable broth
• 3 garlic cloves, minced
• 2 teaspoons dried thyme
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• ½ teaspoon black pepper
• 2 tablespoons olive oil
• Fresh parsley for garnish

Instructions

1. Preheat the Dutch oven and heat olive oil over medium heat. Sauté the onion, garlic, carrots, and celery until softened, about 5 minutes.
2. Add the potatoes, diced tomatoes, vegetable broth, thyme, smoked paprika, salt, and black pepper. Stir to combine.
3. Cover the Dutch oven with the lid and bring to a boil over hot coals. Reduce heat and simmer for 25-30 minutes, stirring occasionally, until the potatoes and vegetables are tender.
4. Adjust seasoning to taste and garnish with fresh parsley before serving.

This stew is the epitome of comfort food, with its hearty potatoes and vegetables infused with earthy, aromatic flavors. The Dutch oven ensures all the ingredients meld together beautifully, creating a meal that’s both simple and satisfying.

Dutch Oven Potato Bacon Frittata

This rich and savory frittata features tender potatoes, crispy bacon, and eggs cooked to fluffy perfection. It’s an effortless meal that’s great for breakfast, brunch, or a light dinner at the campsite.

Ingredients

• 6 small potatoes, thinly sliced
• 6 slices of bacon, chopped
• 6 eggs
• ½ cup milk
• 1 cup shredded cheddar cheese
• 1 cup spinach or kale, chopped (optional)
• 1 teaspoon garlic powder
• 1 teaspoon salt
• ½ teaspoon black pepper
• 2 tablespoons butter

Instructions

1. Preheat the Dutch oven over medium heat and cook the bacon until crispy. Remove and set aside, leaving some bacon grease in the pot.
2. Add butter and sauté the sliced potatoes until tender and lightly golden, about 8-10 minutes. Spread them evenly across the bottom of the Dutch oven.
3. In a bowl, whisk together the eggs, milk, garlic powder, salt, and black pepper. Stir in cheese, spinach (if using), and half the cooked bacon.
4. Pour the egg mixture over the potatoes. Sprinkle the remaining bacon on top.
5. Cover the Dutch oven with its lid and cook over medium heat for 15-20 minutes, adding coals on the lid to help cook the top. Check for doneness by ensuring the eggs are set.
6. Slice into wedges and serve warm.

This potato bacon frittata is packed with savory flavors, offering a satisfying combination of crispy bacon, tender potatoes, and cheesy eggs. It’s easy to make, highly versatile, and an absolute hit at any mealtime.

Dutch Oven Sweet Potato and Black Bean Chili

A flavorful and hearty vegetarian chili made with tender sweet potatoes, black beans, and a medley of spices, this dish is perfect for those craving something warm and filling around the campfire. The Dutch oven allows all the ingredients to meld together, creating a rich and comforting stew.

Ingredients

• 4 medium sweet potatoes, peeled and cubed
• 2 cans black beans, drained and rinsed
• 1 onion, diced
• 3 garlic cloves, minced
• 2 bell peppers, diced
• 1 can diced tomatoes
• 3 cups vegetable broth
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 tablespoon olive oil
• Fresh cilantro for garnish

Instructions

1. Heat olive oil in a preheated Dutch oven over medium heat. Add the onion, garlic, and bell peppers, sautéing until soft and fragrant.
2. Add the sweet potatoes, black beans, diced tomatoes, vegetable broth, chili powder, cumin, smoked paprika, salt, and black pepper. Stir to combine.
3. Bring the mixture to a simmer, then cover the Dutch oven and cook over low heat for 30-40 minutes, stirring occasionally, until the sweet potatoes are tender.
4. Adjust seasoning to taste and garnish with fresh cilantro before serving.

This sweet potato and black bean chili is a nourishing and flavorful dish that can easily be made over the campfire. The sweet potatoes provide a natural sweetness that balances the smoky and spicy flavors, while the black beans add protein and texture, making it an ideal meal for vegetarians or anyone craving a satisfying, wholesome stew.

Dutch Oven Potato and Chicken Casserole

This creamy casserole is packed with tender potatoes, juicy chicken, and a rich sauce that’s baked to perfection in a Dutch oven. A great choice for a one-pot meal, it’s comforting and filling, with flavors that meld beautifully as it cooks.

Ingredients

• 4 large potatoes, thinly sliced
• 2 chicken breasts, cooked and shredded
• 1 cup sour cream
• 1 cup grated cheddar cheese
• ½ cup chicken broth
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried thyme
• 1 teaspoon salt
• ½ teaspoon black pepper
• 2 tablespoons olive oil
• Fresh parsley for garnish

Instructions

1. Preheat the Dutch oven and heat olive oil over medium heat. Layer the bottom of the Dutch oven with half of the sliced potatoes.
2. Top the potatoes with shredded chicken, then add another layer of potatoes.
3. In a bowl, mix sour cream, chicken broth, garlic powder, onion powder, thyme, salt, and black pepper. Pour the mixture evenly over the potatoes and chicken.
4. Cover the Dutch oven and cook over medium heat for 30 minutes, ensuring the potatoes are tender and the chicken is heated through.
5. Sprinkle grated cheddar cheese on top and cover again to melt the cheese, cooking for an additional 5-10 minutes.
6. Garnish with fresh parsley and serve.

This potato and chicken casserole is the ultimate comfort food. The combination of creamy sauce, tender potatoes, and flavorful chicken makes it a hearty meal that’s both satisfying and easy to prepare, making it a great choice for a campfire feast.

Dutch Oven Potatoes with Caramelized Onions and Mushrooms

This savory dish features earthy mushrooms and sweet caramelized onions paired with tender potatoes, all cooked together in a Dutch oven to create a rich, flavorful side dish. Perfect for pairing with grilled meats or as a standalone vegetarian dish.

Ingredients

• 6 medium potatoes, thinly sliced
• 1 onion, sliced
• 2 cups mushrooms, sliced
• 3 tablespoons butter
• 2 tablespoons olive oil
• 1 teaspoon thyme
• 1 teaspoon rosemary
• 1 teaspoon garlic powder
• 1 teaspoon salt
• ½ teaspoon black pepper
• Fresh parsley for garnish

Instructions

1. Preheat the Dutch oven and heat olive oil and butter over medium heat. Add the onions and cook, stirring occasionally, until caramelized, about 15 minutes.
2. Add the mushrooms and cook until tender, about 5 minutes. Stir in thyme, rosemary, garlic powder, salt, and black pepper.
3. Add the sliced potatoes to the Dutch oven and mix well to combine with the onion and mushroom mixture.
4. Cover the Dutch oven and cook over hot coals for 25-30 minutes, stirring occasionally to prevent burning.
5. Check for doneness by testing the potatoes with a fork. If tender, remove from heat.
6. Garnish with fresh parsley before serving.

These caramelized onion and mushroom potatoes are bursting with savory flavors that perfectly complement the rich, tender potatoes. The Dutch oven allows the ingredients to cook evenly, enhancing the overall taste of the dish, making it a perfect addition to any camp meal.

Dutch Oven Potato and Corn Chowder

This creamy and comforting potato and corn chowder is a hearty, one-pot dish that’s perfect for a cold evening around the campfire. The combination of tender potatoes, sweet corn, and a creamy broth makes it a filling meal that everyone will enjoy.

Ingredients

• 6 medium potatoes, peeled and diced
• 2 cups frozen or fresh corn kernels
• 1 onion, diced
• 3 garlic cloves, minced
• 4 cups vegetable broth
• 2 cups whole milk
• 1 cup heavy cream
• 1 teaspoon thyme
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• ½ teaspoon black pepper
• 2 tablespoons butter
• 1 tablespoon olive oil
• Fresh parsley for garnish

Instructions

1. Preheat the Dutch oven and heat olive oil and butter over medium heat. Add the onion and garlic, cooking until soft and fragrant.
2. Add the diced potatoes, corn kernels, vegetable broth, thyme, smoked paprika, salt, and pepper. Stir to combine.
3. Cover the Dutch oven with its lid and bring the mixture to a boil. Lower the heat and simmer for 20-25 minutes, until the potatoes are tender.
4. Stir in the milk and heavy cream, and simmer for an additional 10 minutes to thicken the soup.
5. Adjust the seasoning to taste and garnish with fresh parsley before serving.

This potato and corn chowder is the ultimate comfort food for a chilly evening outdoors. The combination of potatoes and corn creates a perfect balance of sweetness and heartiness, while the creamy base makes it rich and satisfying. Cooked in a Dutch oven, it’s a fantastic option for easy, flavorful campfire meals.

Dutch Oven Potato and Bacon Skillet

A deliciously crispy and savory dish, this potato and bacon skillet combines tender potatoes with crispy bacon and herbs, all cooked in a Dutch oven for a satisfying and flavorful campfire meal.

Ingredients

• 6 medium potatoes, cubed
• 6 slices bacon, chopped
• 1 onion, diced
• 2 cloves garlic, minced
• 1 teaspoon paprika
• 1 teaspoon thyme
• 1 teaspoon salt
• ½ teaspoon black pepper
• 2 tablespoons olive oil
• Fresh parsley for garnish

Instructions

1. Heat the Dutch oven over medium heat and cook the bacon until crispy. Remove the bacon and set aside, leaving the bacon grease in the Dutch oven.
2. Add the cubed potatoes to the Dutch oven and cook, stirring occasionally, until golden and crispy, about 10-15 minutes.
3. Add the diced onion and garlic to the potatoes, cooking until soft and fragrant.
4. Stir in the paprika, thyme, salt, and pepper. Add the cooked bacon back into the Dutch oven and mix well.
5. Cover the Dutch oven and cook for another 5-10 minutes to allow the flavors to meld together.
6. Garnish with fresh parsley and serve.

This potato and bacon skillet is a hearty and flavorful dish that’s easy to make and perfect for feeding a crowd at the campsite. The crispy bacon and tender potatoes provide a satisfying texture, while the herbs and seasonings add depth and flavor to the dish.

Dutch Oven Parmesan Herb Roasted Potatoes

These golden, crispy roasted potatoes are infused with fresh herbs and Parmesan cheese, making them an irresistible side dish for any campfire meal. The Dutch oven creates the perfect environment for even cooking, giving the potatoes a crispy exterior and a soft, tender interior.

Ingredients

• 6 medium potatoes, cut into wedges
• 3 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 cup grated Parmesan cheese
• Fresh parsley for garnish

Instructions

1. Preheat the Dutch oven and heat olive oil over medium heat. Add the potato wedges, ensuring they are spread evenly in the pot.
2. Sprinkle the garlic powder, rosemary, thyme, salt, and black pepper over the potatoes, then toss to coat evenly.
3. Cover the Dutch oven and cook over medium heat for 25-30 minutes, stirring occasionally to ensure the potatoes cook evenly.
4. After the potatoes are golden and tender, sprinkle with Parmesan cheese and cover again to allow the cheese to melt, about 5 minutes.
5. Garnish with fresh parsley and serve hot.

These Parmesan herb roasted potatoes are a simple yet flavorful side dish that’s sure to impress. The herbs and Parmesan cheese bring out the natural sweetness of the potatoes, while the Dutch oven gives them a crispy, golden exterior and a soft, fluffy interior. They’re the perfect complement to any grilled or roasted meal.

Note: More recipes​ are coming soon!