Cheesy Scalloped Potatoes
3 lbs of washed potatoes, more or less, peeled or unpeeled,
2 or 3 medium onions, thinly sliced
6-8 oz. packet of shredded cheese
half gallon of milk
1 or 2 sticks of butter
Salt and pepper
Chopped parsley for a bit of color
Paprika for color on top
Warm Dutch oven on fire, wipe inside with small amount of
cooking oil. Layer potatoes in bottom of Dutch oven, 3 or 4
layers deep. Add a thin layer of onions and several pats of
butter. Sprinkle on small handful of cheese. Add bits of chopped
parsley randomly in layers for color. Repeat layering process -
potatoes, onions, butter, cheese. When all potatoes are used, do
not add cheese or onions to top layer, only butter. Sprinkle top
layer with a little salt and touch of pepper to personal taste.
Pour in enough milk to just cover top layer of potatoes.
Sprinkle with paprika if desired.
Move Dutch oven onto bed of charcoal - 8 to 10 briquettes (more
in winter) on aluminum foil, shiny side up. Cover oven with lid
and put 2 to 3 times as many coals on top. After a few minutes,
contents should be gently bubbling, not boiling. Adjust heat as
necessary, probably on bottom. Cook about 45 minutes until
potatoes are tender and milk mixture is thick. Add milk as
needed to keep from boiling dry before potatoes are ready.