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Dutch Oven Cheesy Spuds

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  • Jon Solberg

    Leave a comment:

  • smarkley
    commented on 's reply
    Heheh... yeah that stuff was good when we were kids, but now.......... might as well use real ingredients! LOL

    I kind of more put this up because someone requested it... it is not a ground breaking recipe by any means
    Last edited by smarkley; September 1, 2015, 01:05 PM.

  • Danjohnston949
    Dried Scalloped Potatoes, Powdered Milk, and Canned Ham Substituion and you have a perfect Boy Scout Camping Version. But I think your recipe looks tastier! Dan

    Leave a comment:

  • smarkley
    started a topic Dutch Oven Cheesy Spuds

    Dutch Oven Cheesy Spuds


    • 4 cups thinly sliced potatoes
    • 3 tablespoons butter
    • 3 tablespoons flour
    • 1 1⁄2 cups milk
    • 1 teaspoon salt
    • 1 dash cayenne pepper
    • 2 cup grated sharp cheddar cheese
    • 1⁄2 cup grated cheese, to sprinkle on top
    • 1 teaspoon paprika
    • black pepper to taste
    • optional - 6 slices of bacon crumbled
    • optional - pork roast chunks
    • optional - something green (for the vegimatics LOL)

    1. In a small sauce pan, melt butter and blend in flour.
    2. Let sit for a minute.
    3. Add all of cold milk, stirring with a whisk.
    4. Season with salt and cayenne.
    5. Cook sauce on low until smooth and boiling, stirring occasionally with a whisk.
    6. Reduce heat and stir in cheese.
    7. Place a half of the sliced potatoes in a lightly greased Dutch Oven (10 " is best size for this)
    8. Pour half of cheese sauce over potatoes.
    9. Repeat with second layer of potatoes and cheese sauce.
    10. Sprinkle the remaining cheese on top.
    11. Top with some paprika for color.
    12. Bake in your Dutch Oven about 1 - 1.5 hour at 350°F.
    NOTES on cooking... there are several ways to do this with a Dutch Oven ...
    Pile coals on the bottom and top and rotate every so often (camp dutch).
    Or if you have a Dutch that is more like an old pot (not a camp dutch) you can just cook on your kettle, PBC, or whatever. I cooked this one on the kettle, using the SnS! Make sure you rotate once in awhile to keep cooking even

    Click image for larger version

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