Dutch Oven Potatoes
- 1 tablespoon unsalted butter, plus 3 tablespoons unsalted butter
- 2 pounds baking potatoes, like russets, scrubbed
- 1/2 cup grated Parmesan
- 2 cups dried fruit mix
- 2 cups heavy cream
- Kosher salt
- Freshly ground black pepper
Preheat the oven to 300 degrees F. Use a 8 by 8-inch baking dish or one of similar size, and butter the bottom and sides with 1 tablespoon butter. Wash potatoes and thinly slice them, using a mandolin, to approximately 1/16-inch thick. Layer 1/5 of the sliced potatoes into the baking dish, making 2 thin layers of potatoes overlapping. Sprinkle with 2 teaspoons of the Parmesan cheese. Top with 1/2-cup fruit, salt, pepper and 1/2 cup cream. Repeat this step 4 more times, ending with the potatoes. Top the potatoes with the remaining cream and the 3 tablespoons of the butter cut into small pieces. Sprinkle with the rest of the cheese.
Cover the pan with foil and bake for 2 hours. Uncover the pan and bake for an additional 15 minutes until lightly browned the top. For a darker brown place the potatoes under the broiler for a few minutes. Remove the potatoes from the oven and let them sit for 15 minutes before serving. Cut into squares with a sharp knife.
Recipe courtesy of Grady Spears