7 Layer Potatoes

7 Layer Dutch Oven Potatoes

prep

25 Min

cook

1.5 Hrs

feeds

6-8

This is the perfect side dish for your holiday dinner. The two types of potatoes definitely make this dish stand out! Let's not forget the fresh beets, leeks and cream that take the dish to the next level. 7 layer potatoes is a dish that's sure to make your mouth water. It's a decadent and indulgent recipe that features layers of thinly sliced potatoes, caramelized onions, crispy bacon, melted cheese, and a creamy sauce made with sour cream and heavy cream. Each layer melds together to create a savory and comforting casserole that's perfect for any occasion. The potatoes are tender and buttery, while the bacon adds a salty crunch and the cheese creates a rich and gooey texture. With its layers of flavor and texture, 7 layer potatoes is a must-try recipe that's sure to become a family favorite.

Can I make 7 layer potatoes ahead of time?

Yes, you can prepare the dish ahead of time, refrigerate it, and then bake it when ready to serve. This is a great option for busy weeknights or when entertaining guests.

Can I use a different type of cheese?

Absolutely! While the recipe traditionally calls for cheddar cheese, you can use any type of cheese you prefer. For example, you could try using a blend of Monterey Jack and Colby cheese for a milder flavor.

Can I make the dish vegetarian?

Yes, you can make the dish vegetarian by omitting the bacon. You can also add in additional veggies such as mushrooms or bell peppers to add more flavor and texture.

How long does it take to cook 7 layer potatoes?

The cooking time will vary depending on the thickness of your potatoes and the size of your baking dish. Generally, it takes about 50-60 minutes to bake 7 layer potatoes until the potatoes are tender and the cheese is melted and bubbly.

Can I freeze leftovers?

Yes, you can freeze leftovers of 7 layer potatoes. Allow the dish to cool completely before transferring it to an airtight container and placing it in the freezer. To reheat, allow the dish to thaw in the refrigerator overnight and then reheat in the oven until warmed through.

Ingredients

All Ingredients

4-5 medium russet potatoes, sliced 1/8 inch thick

2-3 medium sweet potatoes, sliced 1/8 inch thick

2 beets, sliced 1/8 inch thick

48 ounces heavy cream

1 large leek, chopped

Zest from 1 lemon

1 tablespoon lemon juice

1 teaspoon mace, split into 1/2 teaspoon portions (nutmeg can be substituted for mace)

Kosher salt to taste

Black pepper to taste

Instructions

Layer in a Dutch oven as follows

1st layer

Place sliced russet potatoes in a row slightly overlapping the previous slice. Pour enough heavy cream to slightly cover the rows of potatoes. Liberally salt and pepper and add half the chopped leeks.

2nd layer

Place sweet potatoes in a row slightly overlapping the previous slice. Pour enough heavy cream to slightly cover the row of potatoes. Lightly salt and pepper. Sprinkle 1/2 teaspoon of mace or nutmeg. Press down gently on rows to lightly compact.

3rd layer

3rd layer: Place sliced russet potatoes in a row, slightly overlapping the previous slice. Pour enough heavy cream to slightly cover row of potatoes. Liberally salt and pepper and add chives, reserving 1 tablespoon for garnish. Press down gently on rows to lightly compact.

4th Layer

4th layer: Place sliced beets in a row, slightly overlapping the previous slice. Sprinkle lemon zest and pour lemon juice over beets. Pour enough heavy cream to slightly cover the rows of beets. Lightly salt and pepper. Press down gently on rows to lightly compact.

5th layer

5th layer: Place sliced russet potatoes in a row, slightly overlapping the previous slice. Pour enough heavy cream to slightly cover the row of potatoes. Liberally salt and pepper and add the remaining chopped leeks. Press down gently to compact.

6th layer

Place sweet potatoes in a row, slightly overlapping previous slice. Pour enough heavy cream to slightly cover row of potatoes. Lightly salt and pepper. Sprinkle 1/2 teaspoon of mace or nutmeg. Press down gently on rows to lightly compact.

7th layer

Place sliced russet potatoes in a row slightly overlapping the previous slice. Pour enough heavy cream to slightly cover row of potatoes. Liberally salt and pepper. Press down gently on rows to lightly compact.

Step 1

Preheat pellet grill 350°F.

Step 2

For best results, place Dutch oven on upper rack, or middle jerky rack if you have one. Cook for 45-50 minutes. Remove lid. Continue to cook until top in browned, and cream will set up and thicken. Approx. 30 minutes. Cover and rest for 10 minutes. Garnish with remaining chives and serve.