Cook the Book: Dutch Oven Scalloped Potatoes
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
Ingredients
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
Procedure
1. Preheat oven to 350°F. Meanwhile, remove any eyes or bad spots from potatoes, and slice thinly.
2. 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.
3. 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.
0 Comments - Add a comment:
Previewing your comment:
HTML Hints
Some HTML is OK: <a href="URL">link</a>, <strong>strong</strong>, <em>em</em>
Comment Guidelines
Post whatever you want, just keep it seriously about eats, seriously. We reserve the right to delete off-topic or inflammatory comments. Learn more at our Comment Policy page.
If you see something not so nice, please, report an inappropriate comment.
