Dutch Oven Potatoes
The leftovers of these Dutch Oven Potatoes can be mashed for rich creamed potatoes. Or combine them with milk in a blender and process for a creamy and delicious potato soup that can be served hot or cold.
1 cup all-purpose flour
1 qt half-and-half
6 medium russet potatoes, cut into thin slices
1 red onion, cut into thin slices
1 1/2 tsp salt
1/4 tsp pepper
1 stick butter or margarine, sliced
8 oz Cheddar cheese, shredded
Preheat oven to 350°F. Combine flour and half-and-half in a medium bowl; mix well with a fork or whisk. Pour enough into a Dutch oven to cover the bottom.
Layer one-third of potatoes, onion, salt, pepper, butter and cheese over flour mixture. Repeat layers twice.
Pour remaining flour mixture over the layers.
Bake, covered, until potatoes are tender, about 1 hour.
Dutch Oven Potatoes tip: For a quicker cleanup, grease the Dutch oven before adding flour mixture.