Yesterday Nancy and Merry competed in the Alameda County CattleWomen’s Dutch Oven Cooking Contest at the Alameda County Fair. There were three classes: Beef Dish, Side Dish, and Dessert. They entered all three classes and their entries were Granny’s Cowboy Beans complemented with beer bread, Dutch Oven Scalloped Potatoes, and Honey Glazed Apple Pecan Cake. The beans won second place to delicious barbacoa tacos. They won first place in the other two classes. Fun was had by all. Here’s the recipe for the scalloped potatoes.
Dutch Oven Scalloped Potatoes
Bake in 12” Dutch oven. 18 coals on top, 9 on the bottom, total 27 (375ºF).
- 4 Yukon gold potatoes thinly sliced
- 4 russet potatoes thinly sliced
- 1 yellow or red onion
- 1 stick of butter
- Garlic powder
- Cayenne pepper
- 3/4 cup parmesan cheese
- 2 cups heavy whipping cream
- Chopped green onions for garnish
Melt one tablespoon of butter and lightly sauté the onions. Butter a 12-inch Dutch oven. Layer 1/3 of the potatoes. Dot with 1/3 of the butter. Season with salt, pepper, garlic powder, and cayenne pepper. Sprinkle on 1/3 of the parmesan cheese. Evenly distribute 1/3 of the sautéed onions.
Layer ½ of the remaining potatoes. Dot with ½ of the remaining butter. Season. Sprinkle on ½ of the rest of the parmesan cheese. Distribute ½ of the remaining sautéed onions.
Cover with the rest of the potatoes. Dot with the last of the butter. Season. Distribute the last of the onions and parmesan.
Pour the heavy whipping cream over the potatoes.
Bake at 375ºF (18 coals on top, 9 on the bottom) for 1 hour or until the sauce is bubbling and the potatoes golden brown. Rotate the Dutch oven every 15 minutes while cooking. If necessary, put a few extra coals on the top for the last few minutes to brown the top.
Before serving, garnish with the chopped green onions.