Cheesy, creamy, deliciousness. The best part of dutch oven cooking is you can pile it in the pan, and leave it to cook. We’ve been known to go on a hike while it is cooking. Coming back to camp, hungry after a hike and having dinner ready is a dream!
Dutch Oven Scalloped Potatoes
Prep time
Cook time
Total time
Serves: 16
Ingredients
- 5 pounds potatoes (about 6 large), peeled and thinly sliced
- 3 cups (12 ounces) shredded cheddar cheese
- 1 large onion, chopped
- ¼ cup butter, cubed
- 6 garlic cloves, minced
- 2 teaspoons onion salt
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 cup milk
Instructions
- Prepare grill or campfire for low heat, using 20-24 charcoal briquettes or large wood chips.
- Line a Dutch oven with heavy-duty aluminum foil; add half of the potatoes. Top with 1-1/2 cups cheese, onion, butter, garlic, onion salt, salt and pepper. Top with remaining potatoes and cheese. Pour milk over the top.
- Cover Dutch oven. When briquettes or wood chips are covered with white ash, place Dutch oven directly on top of 10 of them. Using long-handled tongs, place remaining briquettes on pan cover.
- Cook for 70-80 minutes or until bubbly and potatoes are tender. To check for doneness, use the tongs to carefully lift the cover.
Notes
Recipe from: Taste of Home
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