On our last camping trip to High Falls State Park in Georgia we brought along our Dutch oven to make Cheesy Potatoes. We called this dish scalloped potatoes growing up. This is basically my Mom’s recipe put into a Dutch oven, for an amazing side dish for your next camping adventure.
- 4-5 Potatoes, peeled
- 1 Cup Milk
- 2 Cups Cheddar Cheese
- 1/3 Cup Flour (for dusting the potatoes)
- Salt and Pepper to taste
- 1/2 an Onion
My son picked up the wrong cheese for these potatoes, he grabbed the Mexican cheese with the taco seasoning added into them. As a result, the cheese actually gave the potatoes a bit of spicy flavor that was really good. I however still love plain cheddar for this recipe because it stays true to my Mom’s recipe.
These are simple directions to follow. First peel and slice your potatoes. Then chop up your onion. Using a well greased foil Dutch oven insert or a well seasoned dutch oven, arrange your potatoes in a single layer in the pan. Dust the potatoes lightly with flour. Next add the cheese, onion, salt and pepper. Repeat this layering process about two more times. Finally pour the milk all over the potatoes and top with the remaining cheese.
If you have read any of my other blog post on Dutch oven cooking, you already know how tricky this part is for us. We actually did it perfect this time! The ratio should be 14 briquettes on top and 7 on the bottom to be at 350 degrees. We baked it for about 45 minutes.
Make sure you are very aware of how hot this Dutch oven gets and remove it from the grate or coals carefully. Make sure your potatoes are done. If not continue to bake. Ours potatoes were done. We let it cool a bit while be prepared our burgers, but it still stayed warm when we finally ate the Dutch Oven Cheesy Potatoes a bit later.
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