Dutch Oven Potatoes
Ingredients
- 4 Russet Potatoes Medium
- 2 Tbsp Flour
- 1 Tsp Butter
- 1 Tsp Fresh Thyme Chopped
- 1 Tsp Fresh Parsley Chopped
- 1 Cup Heavy Cream
- 1 Cup Smoked Gouda Cheese Shredded
- ½ Cup Gruyere Cheese Shredded
- Salt To taste
- Pepper To taste
Instructions
Prepare the Potatoes
- Place the very thinly sliced russet potatoes in a large bowl, cover with cold water, and season with salt. This helps to remove excess starch and prevents them from turning brown while you prepare the roux.
Make the Roux
- In your Dutch oven, melt the butter over the campfire. Once melted, add the flour and stir continuously to form a smooth paste. Cook for about 2 minutes until it turns a light golden color, which will help deepen the flavor.
Add Cream and Cheese
- Gradually pour in the heavy cream while whisking continuously to avoid lumps. Once combined, stir in the fresh thyme, parsley, smoked gouda, parmesan, and gruyere cheeses until melted and smooth. Season with salt and pepper to taste.
Combine Potatoes and Sauce
- Drain the sliced potatoes and pat dry. Add them to the cheese mixture in the Dutch oven. Arrange the potatoes in a circular pattern, ensuring that each one is evenly coated with the creamy sauce.
Cook Over Campfire
- Cover the Dutch oven with its lid and place it over the campfire. Cook for about 30-40 minutes, stirring occasionally, or until the potatoes are tender and cooked through.
Brown the Top (Optional)
- If available, use a kitchen torch or fire-starter to brown the top of the potatoes for an added layer of flavor and texture. Be careful not to burn them—keep the flame moving to achieve an even golden finish.
Serve
- Once finished, remove the Dutch oven from the heat and let it rest for a few minutes before serving. These Dutch oven potatoes, with their creamy texture and cheesy goodness, will beautifully complement your elk steaks and make for a memorable outdoor dining experience. Enjoy!