Dutch Oven Scalloped Potatoes Recipes

CHEESY SCALLOPED POTATOES

Steps:

• Preheat oven to 350°.
• Note: While the onions caramelize, measure out your remaining ingredients.
• Soften/Caramelize the Onions: Cut the onions into ¼ inch strings. Melt 2 Tbsp. butter and heat 1 Tbsp. olive oil in a large skillet over medium-low heat. Add the onions and ½ tsp dried thyme. Let them cook slowly for about 30 minutes, until they're brown and caramelized. Stir every few minutes. Once done, remove and set aside.
• Combined Butter & Flour: Increase heat to medium. Add 4 TBS butter to the pot along with the garlic. Cook for 1 minute and use a silicone spatula to "clean" the bottom and sides of the pot. Add 1 TBS flour at a time (4 total) and whisk to incorporate. Continue to whisk for 1 minute or until you can no longer smell flour.
• Add the Milk: Gradually add the milk, splashes at a time, and whisk to incorporate. If you add it too fast the roux will thin out too much. Bring to a boil, then remove from heat.
• Add Seasonings: Add ½ teaspoon mustard powder, ½ teaspoon salt, ¼ tsp pepper, and a pinch of cayenne. Stir to combine.
• Add Cheese: Let the roux cool down a bit. Reserve 1 heaping cup of cheddar cheese and gradually sprinkle the rest in. If the base is too hot when the cheese is added, the dairy will separate and the sauce will be grainy
• Stir in 2 TBS cream cheese, then add the caramelized onions.
• Slice the potatoes: Peel the potatoes, rinse, and pat dry. Cut them into thin and even slices, about 1/8 inch thick. (See post for visual.)
• Fill the Casserole Dish: Arrange half of them on the bottom of a lightly greased 9 x 13 baking dish and top with half of the cheese sauce. Add remaining potatoes and remaining cheese sauce. Top with remaining cheddar cheese.
• Bake: Cover and bake at 350 for 45 minutes. Remove cover and bake for 15 more minutes.
• Broil at 450 for up to 5 minutes, until the top is slightly browned, watch it carefully. Let sit for 5 minutes, garnish with fresh parsley, and serve.

THE BEST CHEESY SCALLOPED POTATOES

Steps:

• Preheat oven to 350°. In a Dutch oven, melt butter over medium heat. Add onion, mustard, salt and pepper; cook until onion is tender, 6-8 minutes. Add garlic; cook until fragrant. Whisk in flour; continue whisking 3-5 minutes., Whisk in milk; bring to a boil. Reduce heat; simmer, uncovered, until thickened slightly, 8-10 minutes. Gradually stir in 2 cups shredded cheddar cheese; stir in Monterey Jack cheese. Add potatoes and toss to coat. Simmer 10 minutes, stirring frequently., Transfer potato mixture to a greased 13x9-in. baking dish. Top with remaining cheddar cheese. Bake, uncovered, for 1 hour. Top with bread crumbs; return to oven until potatoes are tender, 10-15 minutes. Let stand 15 minutes before serving. If desired, sprinkle with chives.

NEVER-FAIL SCALLOPED POTATOES

Steps:

• Preheat oven to 350°. In a small saucepan, melt butter; stir in flour, salt and pepper until smooth. Gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, about 2 minutes. Remove from heat; stir in cheese until melted., Coat an 8-in. square baking dish with cooking spray. Place half of the potatoes in dish; layer with 1/2 cup onion and half of the cheese sauce. Repeat layers. , Bake, covered, 50 minutes. Uncover; bake until bubbly and potatoes are tender, 10-15 minutes longer.

DUTCH OVEN SCALLOPED POTATOES

Steps:

• 1. Preheat oven to 350ºF. Remove any bad spots from potatoes and slice thinly (1/16 inch)
• 2. Butter a small Dutch oven or 8x8-inch baking dish and layer half potatoes on the bottom. Sprinkle 1 cup of cheese and chunks of remaining butter on the potatoes. Sprinkle with salt and pepper. Layer with other half of potatoes and onion slices. Add milk. Sprinkle more salt and pepper over the top.
• 3. Bake the potatoes, covered, for about 1 hour, or until very tender. Remove cover, sprinkle with remaining cheese. Bake, uncovered, for 30 minutes or until potatoes are browned.

BRIQUETTE SCALLOPED POTATOES

Steps:

• Prepare grill or campfire for low heat, using 20-24 charcoal briquettes or large wood chips., Line a Dutch oven with heavy-duty aluminum foil; add half of the potatoes. Top with 1-1/2 cups cheese, onion, butter, garlic, onion salt, salt and pepper. Top with remaining potatoes and cheese. Pour milk over the top., Cover Dutch oven. When briquettes or wood chips are covered with white ash, place Dutch oven directly on top of 10 of them. Using long-handled tongs, place remaining briquettes on pan cover., Cook for 70-80 minutes or until bubbly and potatoes are tender. To check for doneness, use the tongs to carefully lift the cover.