This Dutch oven recipe is a MUST! It is easy & delicious and the best part is it can be a side dish, or a meal in itself that includes a bunch of fresh veggies! Sliced russet potatoes, mushrooms, red onion, and carrots cooked until fork tender. Diced chunks of savory ham and topped with shredded cheese that melts perfectly and then a can of Sprite adds the perfect flavor that makes it just all work together!
She would serve it with Dutch oven BBQ chicken. It was a favorite of mine and I hadn’t made it for such a long time so it was time to do it. I gifted my husband a huge Dutch Oven for Father’s Day last year and I knew this would be the perfect vessel to make sparkling potatoes in for a family dinner. They sure didn’t disappoint!
WHAT DO I NEED?
- Dutch Oven
- Mandolin
- Oil to grease the Dutch Oven (thin layer)
- 5 lb. bag russet potatoes
- 1 large container of sliced mushrooms
- 1 16 oz. bag of sliced carrots
- 2 large red onion
- 6 c. shredded colby jack cheese
- 3.5 lb. diced ham
- 1 can sprite or 8oz. lemon-lime soda
HOW TO PUT IT TOGETHER
First, slice all of the potatoes with a Mandoline. Mandoline on Amazon It is the easiest way for me to get them all the same thickness. You can cut all the veggies on it! I love mine! If you don’t have one! Use what you have on hand. Soak the potatoes in a large bowl with cold water. It will help remove some starch and the potatoes won’t turn red. Oil your Dutch oven with a THIN coat of oil. I use olive oil, but I’m sure any kind will be ok. Next, start layering the veggies.
It is super easy! You will layer everything! Then repeat!
First Layer: Russet Potatoes.
Second Layer: Sliced Mushrooms.
Third layer: Sliced Red Onion
Fourth Layer: Sliced Carrots
Fifth Layer: Diced Ham
Sixth Layer: Shredded Colby Jack Cheese
REPEAT until all of the veggies, ham and cheese are used.
Seventh: ADD the can of Sprite or 8 oz. of a lemon-lime soda. This recipe makes a lot! It will feed at least 10 people good-sized portions and you will most likely have leftovers for a few days! You can downsize the Dutch oven and make a smaller batch. Always use the same amount of Sprite. Bake at 400 degrees for 40 minutes. At 30 minutes remove the lid and bake for the remaining 10 minutes. The veggies should be fork-tender.
WHAT ABOUT SEASONING?
I don’t add any seasoning. (Yep, I know, it seems weird. But, it’s how my mom made it, so that’s what I do.) It just works. The ham has a saltiness and the Sprite gives a subtle sweetness, that does something for the dish! If you prefer to, like I always say…you do you!
AND…OH.MY.GOSH! One bite of this cheese-y veggie yumminess and you will be in heaven!
DO I HAVE TO USE A DUTCH OVEN?
NO! You can cook this in a casserole-type dish. You may have to adjust the time because the Dutch oven will run hotter than a regular casserole dish.
WHAT CAN I SERVE THIS WITH?
Here’s a few ideas!
- All by itself (one-pot meal style)
- Steaks
- Salad
- Grilled Chicken
- Corn-On-The-Cob
- Fresh Rolls
- Parmesan Brussell Sprouts
- Asparagus
I’ve also seen recipes where you can cook bacon in the Dutch oven and then just add all the veggies after. I haven’t tried it before but, it sure sounds like a good addition! This will freeze beautifully and last up to 5 days in the refrigerator.
Dutch Oven “Sparkling” Potatoes
Equipment
- 1 Dutch Oven
Ingredients
- 5 lb. bag Russet Potatoes sliced
- 1 package Mushrooms sliced
- 1 16 oz. bag Carrots sliced
- 2 large Red Onion sliced
- 6 C. Colby Jack Cheese shredded
- 3.5 lb. Ham diced
- 1 can or 8 oz. Sprite or lemon-lime soda
- Drizzle Olive Oil
Instructions
- Preheat your oven to 400℉Drizzle your Dutch Oven with Olive Oil to coat the bottom and the sides.Add sliced Russet Potatoes.Add Mushrooms.Add Onion.Add Carrots.Add Diced Ham.Add Cheese.Repeat until all ingredients are used. Cover with lid. Bake for 30 minutes covered, Remove lid and bake an additional 10 minutes. Let rest for 5 minutes and the ENJOY!
