The Eyes Have It

For the master potato heads in your unit, try this ‘udderly’ delightful dish.

By H. Kent Rappleye
Photographs by Pat Haverfield
Styling by Angela Yeung

When my wife and I first started cooking in Dutch ovens, we wanted to find a good potato recipe, because spuds seem to go with everything. On second thought, maybe they don’t go with cherry cobbler.

We were soon overwhelmed with recipes for russets, reds, and Yukon golds. It seems everyone has a favorite: scalloped potatoes, cheesy potatoes, potatoes with cream of chicken or cream of mushroom soup, savory potatoes, and herb potatoes.

I think I’ve tried them all at least once, but here is the one I’d enter in a contest. It’s loaded with butter and cream and ramped up for the Dutch oven by adding bacon, green onions, and seasonings. Oh, my goodness, it is utterly delicious!

I should probably warn those who are health-food conscious that further reading of this column could be hazardous to your health. These potatoes are not low-calorie and definitely not low-fat.

H. Kent Rappleye, past president of the International Dutch Oven Society, is an Eagle Scout and Vigil Honor member of the Order of the Arrow.

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