Dutch Oven Potatoes

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Dutch Oven Potatoes

 

1 cup all purpose flour

1 quart half-and-half cream

6 medium russet potatoes, peeled and cut into thin slices

1 red onion, cut into thin slices

1-1/2 tsp. salt

1/4 tsp. ground black pepper

1 stick butter or margarine, sliced

8 oz. Cheddar cheese, shredded

 

Preheat oven to 350° F.

 

Combine flour and half-and-half cream in a medium bowl; mix well with a fork

or whisk.

Pour enough into a Dutch oven to cover the bottom.

 

Layer 1/3 of potatoes, onion, salt, pepper, butter and cheese over flour

mixture. Repeat

layers twice.

 

Pour remaining flour mixture over the layers.

 

Bake, covered, until potatoes are tender, about 1 hour.

 

Serves: 5.