Here's the first of the week's recipes from Robb Walsh's Texas Cowboy Cookbook. These cheesy scalloped potatoes would make a fine meal by themselves but go especially well with, no surprise, grilled meats.
Dutch Oven Scalloped Potatoes
- 2 pounds potatoes, scrubbed
- 3 tablespoons butter
- 1 1/2 cups grated Cheddar or Monterey Jack cheese
- Salt and freshly ground black pepper
- 1/2 large onion, thinly sliced
- 2 cups milk
Preheat oven to 350°F. Meanwhile, remove any eyes or bad spots from potatoes, and slice thinly.
Butter a small Dutch oven or an 8-inch square baking dish; layer half the potatoes on bottom. Sprinkle with 1 cup of the grated cheese and with the remaining butter. Sprinkle with salt and pepper. Layer with other half of potatoes and the onion slices. Add the milk; sprinkle with more salt and pepper over top.
Bake potatoes, covered, until very tender, about 1 hour. Remove cover, sprinkle with remaining 1/2 cup cheese, and bake, uncovered, until potatoes are browned, about 30 minutes. Serve hot.