Sides: Cheesy Scalloped Potatoes
Source of Recipe
unknown
List of Ingredients
3 lbs of washed potatoes, more or less, peeled or unpeeled, thinly sliced
2 or 3 medium onions, thinly sliced
6-8 oz. packet of shredded cheese
half gallon of milk
1 or 2 sticks of butter
Salt and pepper
If desired:
Chopped parsley for a bit of color
Paprika for color on top
Recipe
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.
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