CHEESY SCALLOPED POTATOES

AuthorSite EditorCategory,
Yields1 Serving
 3 lbs washed potatoes, more or less, peeled or unpeeled, thinly sliced
 2 or 3 medium onions, thinly sliced
 6-8 oz. packet of shredded cheese
 ½ gal milk
 1 or 2 sticks of butter
 Salt and pepper
If desired:
 Chopped parsley for a bit of color
 Paprika for color on top
1

Warm Dutch oven on fire, wipe inside with small amount of cooking oil. Layer potatoes in bottom of Dutch oven, 3 or 4 layers deep. Add a thin layer of onions and several pats of butter. Sprinkle on small handful of cheese. Add bits of chopped parsley randomly in layers for color.

Repeat layering process - potatoes, onions, butter, cheese. When all potatoes are used, do not add cheese or onions to top layer, only butter.

Sprinkle top layer with a little salt and touch of pepper to personal taste. Pour in enough milk to just cover top layer of potatoes. Sprinkle with paprika if desired.

Move Dutch oven onto bed of charcoal - 8 to 10 briquets (more in winter) on aluminum foil, shiny side up. Cover oven with lid and put 2 to 3 times as many coals on top. After a few minutes, contents should be gently bubbling, not boiling. Adjust heat as necessary, probably on bottom. Cook about 45 minutes until potatoes are tender and milk mixture is thick. Add milk as needed to keep from boiling dry before potatoes are ready.

(serves 6 to 8)

Ingredients

 3 lbs washed potatoes, more or less, peeled or unpeeled, thinly sliced
 2 or 3 medium onions, thinly sliced
 6-8 oz. packet of shredded cheese
 ½ gal milk
 1 or 2 sticks of butter
 Salt and pepper
If desired:
 Chopped parsley for a bit of color
 Paprika for color on top

Directions

1

Warm Dutch oven on fire, wipe inside with small amount of cooking oil. Layer potatoes in bottom of Dutch oven, 3 or 4 layers deep. Add a thin layer of onions and several pats of butter. Sprinkle on small handful of cheese. Add bits of chopped parsley randomly in layers for color.

Repeat layering process - potatoes, onions, butter, cheese. When all potatoes are used, do not add cheese or onions to top layer, only butter.

Sprinkle top layer with a little salt and touch of pepper to personal taste. Pour in enough milk to just cover top layer of potatoes. Sprinkle with paprika if desired.

Move Dutch oven onto bed of charcoal - 8 to 10 briquets (more in winter) on aluminum foil, shiny side up. Cover oven with lid and put 2 to 3 times as many coals on top. After a few minutes, contents should be gently bubbling, not boiling. Adjust heat as necessary, probably on bottom. Cook about 45 minutes until potatoes are tender and milk mixture is thick. Add milk as needed to keep from boiling dry before potatoes are ready.

(serves 6 to 8)

CHEESY SCALLOPED POTATOES