Vegetables & Sides |
|
Camp Potatoes - 2013
Recipe courtesy of Kelli Busby
INGREDIENTS
PREPARATION
Note: Kelli sometimes substituted blue cheese for the Parmesan, so you could probably experiment with other cheeses!
A camping favorite from Kelli Busby, retired Grubmaster from Cub Scout Pack 729 and dear friend of the Texas Wozny family!
- 5 pounds russet potatoes, peeled and sliced ¼” thick
(Keep peeled potatoes submerged in water until ready to use) - 2-3 large yellow or sweet onions, sliced thin (about 2 pounds)
- 1 stick (1/2 c) unsalted butter, room temperature
- 1/4 cup bacon grease
- Kosher salt & freshly ground black pepper
- 1 tablespoon thyme leaves
- 1 tablespoon oregano
- 3/4 cup Parmesan cheese
- Large casserole dish (This recipe probably makes enough for two,)
- Large enameled Dutch oven
- 10’-12” camp Dutch oven for outdoor cooking (lined for easier cleanup, if preferred)
PREPARATION
- Mix butter and bacon grease together until well combined. Set aside.
- Drain and pat potatoes dry, then place in a large bowl. Toss with salt, pepper, thyme, and oregano.
- Drizzle most of the butter mixture (about 2/3 cup) over the potatoes and toss to coat evenly. Reserve the rest for the top.
- Lightly grease casserole dish or dutch oven. You can also use a liner for a camp Dutch oven.
- ⅓ of the onions
- ⅓ of the potatoes
- ~¼ cup Parmesan
- Repeat twice, finishing with a few onions on top.
- Drizzle remaining butter mixture over the top.
- Cover and bake for ~90 minutes, or until potatoes are fork tender.
- Oven: Bake at 375°F.
- Camp Dutch oven: Cook with hot coals (approx. 375–400°F equivalent).
- If in a regular oven, remove cover, and brown for 10 minutes if desired.
Note: Kelli sometimes substituted blue cheese for the Parmesan, so you could probably experiment with other cheeses!
A camping favorite from Kelli Busby, retired Grubmaster from Cub Scout Pack 729 and dear friend of the Texas Wozny family!
