Dutch oven scalloped potatoes are easier to make than you might think, and they taste a lot better than the boxed stuff you can get at the grocery store.
You just need the right tools to make the job easier.
We’ve rated this recipe as MODERATE difficulty as long as you bring the proper tools with you to the campsite. This recipe would be ranked as challenging if you do not have those tools, especially the mandolin slicer.
It is challenging to get the potato slices the proper thickness and to make each one consistent without a mandolin slicer. That consistency and the thickness of the potatoes is the key to making this recipe good.
Explore more campsite dutch oven recipes.
If you haven’t made homemade scalloped potatoes before, you might think that there isn’t enough cheese in this recipe. Be careful loading it up with too much. It can overpower very quickly.
With potatoes being such a neutral flavor, it’s helpful to add plenty of salt and pepper. We do this by adding them, along with grilled onions, between each layer of potato slices.
Just keep sprinkling each layer as you layer them in the dutch oven until you run out of potatoes. If you end up with extra onion mixture, just sprinkle it on top.
Dutch Oven Scalloped Potatoes
- Small saucepan
- 2 tbs. unsalted butter – divided
- 1/2 med. yellow onion – finely minced
- 1 tsp. dried thyme
- 2 cloves garlic – minced
- 2 tsp. Morton's Kosher Salt
- 1/2 tsp. black pepper
- 2 lb. russet potatoes – peeled and sliced 1/8 inch thick
- 1 1/2 cups chicken broth
- 1 1/2 cup heavy cream
- 1 1/2 cups cheddar cheese – shredded
Before You Leave Home
- Wash and scrub potatoes. Place in a plastic bag.
- Shred cheese and place in a resealable bag or container. Refrigerate.
- Finely mince onion and place in a resealable bag or container. Refrigerate
At Your Campsite
- Peel potatoes and slice into 1/8 inch slices with your mandoline slicer (careful not to slice your fingers).
- Prep your dutch oven for frying at 450 degrees (15 charcoals underneath for a 10-inch dutch oven).
- Melt 1 tablespoon of butter in your dutch oven. Add onion and a pinch of salt. Cook, stirring frequently until the onion is very soft and lightly browned. About 10 minutes.
- Add thyme and garlic, cook about 1 minute, stirring constantly. With a slotted spoon, scoop onion mixture out to a heat resistant bowl.
- Seasoning each layer as you go with salt, black pepper, and the onion mixture (with a spoon), layer the potatoes in your dutch oven.
- Combine the chicken stock and cream. Preheat until slightly bubbling (I put mine in a saucepan and heat it over my charcoal chimney as my coals are getting ready).
- Pour your hot chicken broth/heavy cream mixture into your dutch oven. Cover tightly with the lid until the mixture starts bubbling around the edges (about 3-5 minutes), then place lid ajar (to vent the steam), and cook for 15 minutes, until the chicken stock and heavy cream have been reduced to just below the level of the potatoes.
- Cover completely and bake at 325 degrees (5 charcoal underneath and 17 on top) until the top is nicely browned, about 20 minutes.
- Test potatoes with a fork to see if they are tender. If not, continue baking until they are. Once tender, sprinkle the top of your potatoes with cheese and bake an additional 5 minutes.
- Let rest for 10 minutes before serving to firm up.