Scalloped Potatoes Dutch Oven Recipe

Healthy Scalloped Potatoes Recipe The Gracious Pantry

WEBNov 13, 2022 · Instructions. Preheat oven to 425 F. and oil a casserole dish, then cut your butter and measure out all the ingredients needed. …

Rating: 4/5(1)

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Cheesy Dutch Oven Potatoes Hey Grill, Hey

WEBJul 8, 2020 · Preheat your Dutch oven. Preheat your cast iron over coals or on a camp stove. If using charcoal, you’ll need about 15 briquettes …

1. Preheat your dutch oven. Preheat your cast iron over coals or on a camp stove.
2. Cook the bacon, onions, and bell peppers. Add the diced bacon to the preheated dutch oven and cook until golden brown on the edges. Add the diced onions and bell peppers directly into the rendered bacon. Cook, stirring regularly, until the bacon is crisp and the vegetables are softened.
3. Add the potatoes and cook until softened. Pour in the bag of hash browns. Stir gently to incorporate the bacon and vegetables evenly throughout the potatoes. Season with salt and pepper. Cook, stirring only occasionally, until the potatoes are cooked through, about 5-10 minutes.
4. Layer on sour cream and cheddar cheese. Gently press the potatoes down into an even layer across the bottom of the pan. Spoon the sour cream on top of the potatoes and spread it into another even layer, like you're frosting a delicious bacon filled potato cake. Sprinkle the top generously with the cheddar cheese.

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Cheesy Scalloped Potatoes Recipe (The BEST!)

WEBApr 7, 2024 · How to Make Scalloped Potatoes. In a Dutch oven, sauté the garlic in a little butter and cook until fragrant. Add in the onions, …

1. Melt the butter in a Dutch oven over medium-high heat, then add the garlic cloves and cook for 30 seconds, stirring until garlic becomes fragrant. Add the onions, thyme leaves and kosher salt and freshly ground black pepper and cook until onions become soft, stirring occasionally, for about 4-5 minutes.
2. Add the cream and chicken broth and stir. Add the potato slices and bay leaves and bring to a simmer. Cover and reduce the heat to medium low and simmer for about 10 minutes or the potatoes are nearly fork tender.
3. Transfer half of the mixture to a 1 ½ quart dish, an 8x8 or 9x6-inch baking dish. Sprinkle with half of the cheese. Top with the remaining potato mixture, sprinkle with the remaining parmesan cheese then top with the remaining cheddar cheese.
4. Refrigerate for 1 hour or up to overnight.

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