This Dutch oven potato gratin is proof that you can never go wrong with potatoes, cream, and cheese. Cooking them in a Dutch oven over the campfire ensures every bite has layers of creamy potato with crisp edges and plenty of melted smoky cheese.
Recipe at a Glance: Dutch Oven Potato Gratin
- DETAILS
- Total Time: 1 hour 30 minutes
- Preparation method: Dutch oven cooking
- HIGHLIGHTS
- This campfire potato gratin is an incredible potato recipe made with layers of thinly sliced potato, onion, cream, and smoked gouda.
- It's designed to be cooked in your Dutch oven over the campfire, but you can also cook it in your oven at home or in your RV oven.
- Try it as a camping holiday side dish alongside Dutch oven turkey breast and skillet green bean casserole.
It's no secret that I've never met a potato I don't like, but I think this may be my new favorite way to enjoy spuds while camping. The layers of creamy potatoes, crispy edges, and smoky cheese are completely irresistible. It's so good, in fact, that my husband and I devoured the whole pot in a single sitting. This makes a fantastic holiday side dish if you're camping at Thanksgiving or Christmas.
Jump to:
Ingredients and Substitutions
- Yellow potatoes--I highly recommend using yellow or Yukon Gold potatoes here. Their creamy texture is perfect for potatoes gratin and they hold together well. Avoid using a floury potato, like a russet, as it will fall apart while cooking.
- Smoked gouda--This adds a smoky flavor to the finished dish. You can substitute regular gouda if you prefer.
How to Make Potatoes au Gratin in a Dutch Oven
1. Coat the inside of a 4-quart Dutch oven with butter.
2. Place ¼ of the potatoes in a single layer in the Dutch oven, then top with ¼ of the onions and 2 tablespoons of cream.
3. Sprinkle ¼ of the cheese over the potatoes. Repeat to create 4 layers of potatoes, onion, cream, and cheese.
4. Place 12 coals on top of the Dutch oven and 6 below and cook, replacing the coals as needed until the potatoes are soft.
FAQs
While both dishes have many similarities, including layers of sliced potatoes, cream, and onion, scalloped potatoes do not typically include cheese, while potatoes au gratin do.
Yes. Assemble the potatoes in your Dutch oven or a baking dish as directed, then bake, covered, in a 350°F (180°C) oven until the potatoes are tender, about 1 hour 15 minutes. Remove the lid and continue cooking until the cheese on top is golden and bubbly, about 10 minutes more.
Storage & Reheating
Store leftover potatoes in a sealed container in your fridge or cooler for up to 4 days. Reheat in a skillet over medium-low heat or in covered baking dish in a 300°F oven until warmed through.
Tips and Troubleshooting
- Since you're cooking in a Dutch oven outside, the cooking time can vary due to outside temperature and wind. If you're cooking on a very windy day, try to protect the Dutch oven with a barrier, such as a tarp.
- Unless it is very cold or very windy, your coals should provide heat for about 30 minutes before you need to replace them. If you're using charcoal, start a new chimney once you place the hot coals on the Dutch oven.
- This recipe is suitable for gluten-free diets.
More Potato Recipes You'll Love
Tried This Recipe?
If you've tried this recipe, please leave a comment below. Follow me on Instagram, Facebook, YouTube, or Pinterest for more great camping and grilling recipes.
Recipe
Dutch Oven Potato Gratin
Equipment
Ingredients
- Butter for the Dutch oven
- 1 ½ pounds (680 g) yellow potatoes thinly sliced (⅛ to ¼ inch thick)
- ½ medium onion chopped
- Salt and freshly ground black pepper
- ½ cup whipping cream
- 4 ounces (113 g) smoked gouda shredded
Instructions
- Prepare a chimney of coals or a campfire and let it cook down to hot embers. You will need 18 coals to start cooking.
- Coat the inside of a 4-quart cast iron Dutch oven generously with butter.
- Arrange ¼ of the potato slices in the bottom of the Dutch oven, overlapping them slightly if needed. Sprinkle ¼ of the onion over the potatoes and season lightly with salt and pepper. Drizzle 2 tablespoons of cream over the potatoes, then top with ¼ of the cheese.
- Repeat the layering to create 4 layers.
- Cover the Dutch oven with its lid. Place it in the fire pit, with 6 coals or large embers below and 12 on the lid. Cook, replacing the coals as needed, until the potatoes are very tender and the cheese is bubbling, about 1 hour 15 minutes.
- Remove from the heat and let cool for 10 minutes before serving.
Notes
- Protect your oven--Since you're cooking in a Dutch oven outside, the cooking time can vary due to outside temperature and wind. If you're cooking on a very windy day, try to protect the Dutch oven with a barrier, such as a tarp.
- Replacing your coals--Unless it is very cold or very windy, your coals should provide heat for about 30 minutes before you need to replace them. If you're using charcoal, start a new chimney once you place the hot coals on the Dutch oven.
- Dietary--This recipe is suitable for gluten-free diets.
Leave a Reply