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Steak
Dutch Oven Potatoes with Dried Fruit
Yield: 8 Servings

RUSSET POTATOES (APPROXIMATELY 8-10) SLICE THIN AND LENGTHWISE
2 CUPS DRIED FRUIT-MIXED TIDBITS OR GOLDEN RAISINS ARE FAVORITES
3 TABLESPOONS UNSALTED BUTTER
11/2-2  CUPS HEAVY CREAM
SALT AND PEPPER

*You may substitute cooking in your kitchen oven using a casserole dish if desired. Your Dutch oven may also be used in your kitchen oven.

Pre-heat oven to 350 degrees F or heat coals on outdoor fire area. Grease Dutch oven liberally with butter.

Wash but do not peel the potatoes and thinly slice them, using a mandolin, approximately 1/16-inch thick. If slicing by hand make slices paper-thin.

Layer in the following order potatoes overlapping, salt and pepper, dried fruit, and heavy cream. Repeat layering until you have reached the top of the Dutch oven or used all the ingredients. Top with extra fruit and heavy cream.

Bake on coals or in oven for 45 minutes to 1 hour. The potatoes should be bubbling hot and slightly browned on top
Serve hot.

 

 
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