Dutch oven Scalloped Potatoes are creamy, cheesy, a comfort food for sure and have all the taste you would expect; yet so easy too. Make this side dish while camping, on a day trip or at home and doing some dutch oven cooking, no matter what, everyone will want seconds.
Dutch Oven Scalloped Potatoes
1 pound good bacon, diced into bit sized pieces
2 medium onions, chopped
2 Tablespoons garlic, minced
5 pounds potatoes, peeled and sliced
2 – 10.5 oz. cans of cream of mushroom soup, or your preference
12 oz. can of evaporated milk
1 cup of sour cream
1 1/2 Tablespoons of Worcestershire Sauce
1 1/2 Tablespoons balsamic vinegar
2 teaspoons Montreal Steak seasoning
1/2 teaspoon smoked paprika
1/2 teaspoon salt, or according to taste
16 oz. (1 pound) of grated cheddar chese
Start you charcoal, using a 12″ dutch oven as directed HERE, (along with all the basics you’ll need to know!) place 16 briquettes on the bottom; heating until hot.
Add in the bacon and fry until brown.
Add in the onions and continue to cook until the onions are translucent.
Add in the garlic and cook for 2 minutes.
Meanwhile, in a large bowl, combine the: 2 cans of soup, evaporated milk, sour cream, Worcestershire sauce, balsamic vinegar, Montreal Steak seasoning, Smoked Paprika and salt.
Add in the potatoes.
Pour the soup mixture over the potatoes and stir gently to coat evenly.
Place the dutch oven lid on the top. With the 10 briquettes on the bottom, put 16 on the top. As the coals are turning completely white and burning out, add more as needed.
Stir gently every 15-20 minutes; for about 60 minutes total or until the potatoes are tender and done.
Then sprinkle on the cheese.
Place the lid on and melt until all bubbly.
You can print the entire tutorial by clicking here or only the recipe below
Recipe by Carrie Groneman, Copyright Carrie Groneman, A Mother’s Shadow, 2015
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