Awesome Dutch Oven Au Gratin Potatoes
Did you know that Dutch ovens have been used to cook food for hundreds of years?
Many cultures have their own version of the Dutch oven, and the American colonists loved the Dutch oven for its versaility and durability.
The Dutch oven was a popoular means of cooking back when power was not a reality, and it only makes sense that, if we’re preparing for an emergency (and we may be any day), we should prepare to cook with something that doesn’t require power.
Recipes & pix from: justdutchit.com
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- 5 c
- dried potato slices
- 1/2 tsp
- 1 TO 2 Tbsp
- dried onion
- 2 Tbsp
- whole wheat flour
- 1 c
- powdered milk in 4 cups water
- salt and pepper to taste
- 1/2 to 1 c
- cheese powder
- 1 c
- crumbled bread crumbs
- use white flour in place of whole wheat
- replace powdered milk with evaporated milk and water
- use 1 cup grated freeze dried cheddar cheese to replace cheese powder
112” Dutch oven with 9-inch glass, 2 qt. casserole dish (or dish that is non-glass).
You can also use 10-inch Dutch oven without dish.
2Soak potatoes and salt for 1 hour. Drain (save water for mixing with milk).
Grease casserole or line Dutch oven in foil and layer 1/2 of potatoes in bottom.
Sprinkle with salt and pepper and 1/2 of onion and 1/2 of cheese powder.
Layer remaining potatoes, then salt and pepper, onion, and remaining cheese powder.
Mix reconstituted milk and whisk in flour. Pour over potatoes.
3Use 24 briquettes: 8 on bottom, 16 on top.
Bake in Dutch oven, checking every 15 minutes.
On the 3rd checking, sprinkle bread crumbs over potatoes.
Cover and bake 15 more minutes.
Be sure bottom does not burn. It would be best to make a foil ring* to set casserole dish on.
Cook 1 hour, checking every 15 minutes.
4*To make a foil ring:
Take an 8” sheet of foil, roll up like a snake, shape into a coil, flatten slightly, and you have a baking rack to use in your Dutch oven.