Cast Iron Potatoes au Gratin
Over the past year, we’ve really started experimenting with new recipes in our cast iron dutch oven every time we go camping. I wasn’t sure what I was getting myself into at first, but I have come to absolutely love it. It’s probably because I just put the stuff in the dutch oven and then Brian does all the hard work—moving it around, putting coals on top, making sure it is the right temperature—but between the two of us, I think we have a pretty good thing going.
This Potatoes au Gratin recipe originally came from my mom (thanks, mom!), and I was determined to find a way to make it work over a campfire for our Thanksgiving camping trip in Fort Bragg, CA. It was a total hit and I can’t wait to make it again! P.S. Any leftover potatoes make an awesome addition to a cast iron turkey or chicken pot pie the next day.
Full printable recipe for Cast Iron Potatoes au Gratin is below.
Make sure to slice your peeled potatoes nice and thin.
Melt the Boursin into the cream and half and half mixture.
Add your taters to the mixture and make them look pretty if you want.
Place hot coals in your upside-down lid on the cast iron dutch oven. This allows for even cooking.
Sprinkle the golden potatoes au gratin with chives and enjoy!
Cast Iron Potatoes au Gratin
Ingredients:
- 3-4 large russet potatoes, peeled and sliced very thin
- 1 cup heavy cream
- 1 cup half and half
- 5 oz Boursin cheese with herbs and garlic
- 2 Tbsp fresh chives, chopped
- Salt & pepper
Directions:
- Place your cast iron dutch oven over the fire and start warming that baby up.
- Add the heavy cream, half and half, and Boursin cheese to the dutch oven. Stir constantly until the Boursin cheese has melted into the cream mixture.
- Add most of the potatoes, reserving a handful of slices to make a pretty pattern on the top, and salt and pepper to taste.
- Stir the potatoes until coated and then overlap the remaining potato slices in a spiral pattern on top to make it look nice. Or just throw them all in there, you are camping.
- Place the lid on upside-down. This is important so you have a nice little bowl to place your coals in on top of the dutch oven.
- Add several coals to the top and continue to rotate over the fire and add more hot coals for the next 45 min to an hour until the top of the potatoes are golden brown.
- Remove from the heat and sprinkle with chives.
- Enjoy your gourmet potatoes in the woods. Bon appetite!
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