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August 8, 2011
Dutch-Oven Potatoes
Potato Favorites
Prep time:
20 minutesCooking time:
1 hour“The leftovers of these thrifty potatoes can be mashed for rich creamed potatoes. Or combine them with milk in a blender and process for a creamy and delicious potato soup that can be served hot or cold.”
Ingredients
Serves 6
- 1 cup all-purpose flour
- 1 quart half-and-half
- 6 medium russet potatoes, cut into thin slices
- 1 red onion, cut into thin slices
- 1 1/2 teaspoons salt
- 1/4 teaspoon pepper
- 1 stick butter or margarine, sliced
- 8 ounces Cheddar cheese, shredded
Directions
1
Preheat oven to 350°F. Combine flour and half-and-half in a medium bowl; mix well with a fork or whisk. Pour enough into a Dutch oven to cover the bottom.
2
Layer one-third of potatoes, onion, salt, pepper, butter and cheese over flour mixture. Repeat layers twice.
3
Pour remaining flour mixture over the layers.
4
Bake, covered, until potatoes are tender, about 1 hour.
Variations(0)
Reviews(0)
Cookin' xpress!
Cookin' xpress!
For a quicker cleanup, grease the Dutch oven before adding flour mixture.
Great Pairings
Beef Pot Pie
Save a few dollars by using 1 pound of chili-style ground beef in place of the cooked cubed beef. Brown the ground beef with some chopped onions and peppers; drain. Proceed as recipe directs.
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