Dutch-Oven Scalloped Idaho Potatoes
Dutch-oven potatoes are an iconic Idahoan dish. Traditionally, skin-on potatoes are sliced and put in a Dutch oven, seasoned with salt, pepper and garlic powder and covered with canned cream of mushroom soup. The Dutch oven is then set in a campfire and surrounded with hot briskets.
This version of the dish was actually modified by a New York food writer to cater to bougie palates. I hadn't bothered reading the whole text explaining this, so I followed the recipe assuming it was the way Idahoans actually make them. While it's not, the results were very good. Still, the Idahoan way seems simpler and potentially just as tasty. I may try it one day - albeit in the oven.
This spruce up version would be a good dish to serve for a family gathering. It can be made in advance and heated up before serving - though beware it'll probably take close to an hour in the oven to get hot enough. After reheating the leftover for 30 minutes (starting with a cold oven), I gave up and microwaved them. Do bear in mind that it's not a particularly good looking dish, however.
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Dutch-Oven Scalloped Idaho Potatoes
Ingredients
- 12 oz bacon slices, cut into 1" pieces
- 1 Tbsp cooking oil
- 1 onion, chopped
- 4 large leeks, washed, pat dried and thinly sliced, white & green light parts only
- 1 lb mushrooms, chopped or sliced
- 1 tsp minced garlic
- salt & pepper to taste
- 1/2 cup white wine
- 1 cup chicken broth
- 1 cup whipping cream
- 2 Tbsp chopped falt-leaf parsley
- 3 lbs Idaho potatoes, scrubbed
- 2 cups shredded cheddar cheese
Directions
Heat a sauté pan over medium-high heat. Add the bacon and sauté until crisp. Using a slotted spoon, transfer the bacon to a plate lined with paper towels.
Turn heat down to medium and add the onion and leeks. Sauté until soft and lightly browned, about 10 minutes. Turn heat up to medium-high, add mushrooms and continue cooking until the mushrooms are golden brown and the liquid has evaporated, about 8 minutes. Stir in the garlic and sauté for a minute. Season with salt & pepper to taste.
Add the wine and scrape off the brown bits from the bottom of the pan. Continue cooking until most of the wine boils off. Add the broth, whipping cream and parsley and bring to a boil. Stir in reserved bacon and turn off heat.
Preheat oven to 350°F. Lightly oil the bottom of a Dutch oven
Peel the potatoes and thinly slice them into ovals.
Layer 1/3 of the potatoes at the bottom of the Dutch oven. Spoon 1/3 of the mushroom mixture on top of these. Repeat with two more layers of potatoes and mushrooms. Pour any remaining cream on top. Cover.
Bake in the oven for about one hour or until the potatoes have cooked through. Turn off the oven. Add the shredded cheese, recover, and let the potatoes rest for about 10 minutes or until the cheese melts. Serve.
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Adapted from Katie Workman's version of Brett Jensen's recipe at Food52
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