Dutch Oven Potato Gratin
Layers of creamy potato and smoky cheese make these potatoes au gratin impossible to resist.
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.
Nutrition
Serving: 1 portionCalories: 314kcalCarbohydrates: 30gProtein: 12gFat: 17gCholesterol: 65mgFiber: 3g
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