Recipe courtesy of Grady Spears

DUTCH OVEN POTATOES

  • Level: Easy
  • Total: 2 hr 50 min
  • Prep: 20 min
  • Inactive: 15 min
  • Cook: 2 hr 15 min
  • Yield: 4 servings
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Ingredients

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

Directions

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.

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