what to cook in a gi-normous Le Creuset dutch oven?

slow-rise no-knead bread see

http://www.nytimes.com/2006/11/08/dining/08mini.html?mcubz=0

https://cooking.nytimes.com/recipes/11376-no-knead-bread?mcubz=0

And batches of tomato sauce that you simmer and freeze

Cassoulet... soups (I seem unable to produce soup in quantities besides 'vat,' stews, tomato sauce, stuff to can, oh if you've got access to green tomatoes still, I've made tons of this, it's worth it.

If you have enough potential victims, say a large family gathering, a big version of a crock-pot stew that I make now and then would work well.

Beef or lamb, enough to feed the numbers.
Root and stem vegetables: potatoes, rutabagas, golden beets, kohlrabis, daikon radish, celery, swiss chard, turnips, rooted parsley, carrots, parsnips, bok choy, brussel sprouts, onions, leeks. I marinate the meat overnight in a standard commercial marinade (many varieties exist) with juice from a squeezed orange and maybe a bit of ground pepper. Slow cook for however long it takes (in a crock-pot I just leave it going at the low setting all day). The amounts you need are dependent on the number of people you need to feed. But it sounds like fun.

caw

So envious. I love cooking for multitudes in a ginormous pot. You can also make baked beans and freeze or preserve portions.

Crab boil! Crabs, shrimp, sausage, corn-on-the-cob, small red potatoes and seafood seasoning. Then drain and pour out on a table covered in newspaper.

Pulled pork!

A slab of pork butt big enough to feed an army, slathered in a generous amount of dry rub overnight, popped in the oven in the morning low and slow to cook all day. My favorite recipe includes pouring half a bottle or can (maybe 8 oz) of root beer over it at the beginning. When it's done it falls apart into meaty little morsels and you can pick out whatever bits you don't like (bones, bits of residual fat, whatever) and then prepare as you will. I usually make barbecue sauce to mix into it, and then add another round of root beer to that. Enough to make it loose, not watery. Serve as you like, how you like; I usually make sandwiches with it.