Dutch oven Scalloped Idaho Potatoes

Skin on or skin off? Always the question when making a potato dish, except around my home where it is skin on for just about everything, including this amazing Dutch oven Scalloped Idaho Potato recipe. The skin adds color, flavor and nutrients (most of the vitamin C and potassium are found in the potato’s flesh).

You will find these Scalloped Idaho Potatoes to be quick and easy, full of flavor from sliced leeks, baby portabella mushrooms and flavorful Cabot cheeses added to the Idaho potatoes.

Of course, everything taste better in a Dutch oven!

The biggest surprise is when your fussiest eater (my son) digs in and claims that you need to make this more often! Then you surprise him the next morning by making breakfast potatoes out of the left-overs.

Yes, they make great breakfast potatoes the next day!

Dutch oven Scalloped Idaho Potatoes Recipe

You will want to start out with a 10 or 12 inch cast iron Dutch oven. Here I am using a Camp Chef 10″ Dutch oven.

Prepare all ingredients in advance – “Mise en Place”

Heat a dozen charcoal briquettes and place on the bottom of your Dutch oven.

Melt 1 tablespoon of butter and saute the leeks and garlic.

When the leeks and garlic are tender and fragrant, remove from Dutch oven and set aside.

Start heating another 20 charcoal briquettes.

Place 1/3rd of your thin sliced Idaho Potatoes evenly on the bottom of dutch oven.

Sprinkle 1/3rd of your salt/pepper/cayenne mixture evenly over the potatoes.

Spread 1/3rd of the leeks, garlic and sliced mushrooms evenly over the Idaho Potatoes.

Repeat with the remaining 2/3rds of Idaho potatoes, leeks, garlic, mushrooms, and salt/pepper/cayenne mixture.

Pour in 1 cup of half & half.

Break up the 2 tbs butter, add to the top.

Place your Dutch oven lid on top and redistribute the coals so you have 12 briquettes on top and 8 briquettes on the bottom.

Bake until the Idaho potatoes are fork tender, about 45 minutes to 1 hour.

Replenish charcoal briquettes as needed.

Note: Due to the sealed cooking conditions of a Dutch oven, very little of the half & half may have evaporated. You can always cook for the last several minutes with the lid set ajar to help with the evaporation process.

Once your potatoes are cooked, sprinkle your mixed cheese topping over the Scalloped Idaho Potatoes and replace the lid for 10 minutes.

I used a combination of Cabot Smokey Bacon, Tomato Basil and New York Vintage cheeses for my topping.

Serve when the cheese has melted.

Dutch oven perfection!

Dutch oven Scalloped Idaho Potatoes

 

Author: Gary House

Prep time:  30 mins

Cook time:  45 mins

Total time:  1 hour 15 mins

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Ingredients

• 3 pds Idaho potatoes, thin sliced, skin on
• 1 large leek, white section only, washed, sliced
• 3 garlic cloves, minced
• 3 tbs butter, divided 1 tbs & 2 tbs
• 6 large baby Bella mushrooms, sliced
• 2 tsp salt / 2 tsp fresh ground rainbow peppercorns / ½ tsp cayenne pepper
• 1 cup half & half
• 1 cup each, Cabot Smokey Bacon, Tomato Basil and New York Vintage cheeses

Instructions

1. Prepare all ingredients in advance – “Mise en Place”
2. Heat a dozen charcoal briquettes and place on the bottom of your Dutch oven.
3. Melt 1 tablespoon of butter and saute the leeks and garlic.
4. When the leeks and garlic are tender and fragrant, remove from Dutch oven and set aside.
5. Start heating another 20 charcoal briquettes.
6. Place ⅓rd of your thin sliced Idaho Potatoes evenly on the bottom of dutch oven.
7. Sprinkle ⅓rd of your salt/pepper/cayenne mixture evenly over the potatoes.
8. Spread ⅓rd of the leeks, garlic and sliced mushrooms evenly over the Idaho Potatoes.
9. Repeat with the remaining ⅔rds of Idaho potatoes, leeks, garlic, mushrooms, and salt/pepper/cayenne mixture.
10. Pour in 1 cup of half & half.
11. Break up the 2 tbs butter, add to the top.
12. Place your Dutch oven lid on top and redistribute the coals so you have 12 briquettes on top and 8 briquettes on the bottom.
13. Bake until the Idaho potatoes are fork tender, about 45 minutes to 1 hour.
14. Replenish charcoal briquettes as needed.
15. 
    Note: Due to the sealed cooking conditions of a Dutch oven, very little of the half & half may have evaporated. You can always cook for the last several minutes with the lid set ajar to help with the evaporation process.
    
16. Once your potatoes are cooked, sprinkle your mixed cheese topping over the Scalloped Idaho Potatoes and replace the lid for 10 minutes.
17. When the cheese has melted, serve.

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Full disclosure: This blog post and recipe is compensated by the Idaho® Potato Commission & Camp Chef