Who doesn’t love scalloped potatoes? These can be prepped ahead of time and transported to the campsite in zip-top bags or plastic storage bowls. Once again we’re “pouching” here. So this can be done on a grill, over an open campfire, or at home in the oven. This is the basic recipe, but feel free to experiment with different cheeses, combinations of cheeses, and fresh herbs.
· 6 large russet potatoes, sliced into 1/8 inch thick slices
· 6 green onions, sliced
· 1 ½ cups shredded cheddar
· 1 ½ cups heavy cream
· 1 cup diced mushrooms (note: you can substitute the cream and mushrooms with 1 10oz can cream of mushroom soup)
· ½ cup butter
· ½ cup crumbled bacon (cooked crispy)
· 8 to 9 garlic cloves, finely chopped
· 1 cup parsley, finely chopped
· ¼ cup olive oil
· ½ cup butter
· Salt and pepper to taste
Down to business:
Combine the potatoes, green onions, cheddar, garlic, parsley, heavy cream and mushrooms (or 10oz can cream of mushroom soup), bacon, salt and pepper, and olive oil in a large bowl or zip-top bags. (It may take more than one zip-top bag. That’s also a perfect way to transport this.) Tear off 6 to 8 squares of aluminum foil. Add a pad of butter to each and then evenly distribute the potato mixture among the foil squares. Seal the foil squares and place on medium heat for about 20 to 25 minutes. Serve…
How about a game changer?
Combine all ingredients but leave the potatoes out until ready to cook. When ready, brush the potatoes with olive oil and grill on each side for about 3 minutes, until you see grill marks. Then add them back to the cheese mixture and proceed as before. Add a few pinches of cayenne pepper. Done.
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