Thursday, August 12, 2010

Pringle Falls Potatoes

We came up with this recipe while camping at Pringle Falls, in Oregon. Served with smoked pork loin it made a might satisfying meal. The recipe is easily expanded for a larger group, using a larger Dutch oven, and can be cooked without any major changes in a household oven.
  • 2 slices smoked bacon
  • 4-5 medium size potatoes sliced thin
  • 1/2 large white onion sliced thin
  • 1/2 large bell pepper, diced
  • 1 c. diced carrot
  • 2 T. grated Parmesan cheese
  • 3/4 c. grated sharp Cheddar cheese
  • salt, pepper, garlic powder
Slice 2 strips of smoked bacon into 1/2 inch pieces, brown in a 10 or 12 inch Dutch oven, then lift out the bacon bits, drain off and save most of the fat.
Layer half of each of the above vegetables and cheeses, add the seasonings, drizzle a little of the bacon fat and sprinkle a few of the bacon bits over the mix, then repeat the layers, ending with the cheeses and bacon bits.
Pour 3/4 c. water or broth over the mixture.

Using 14 top coals and 14 bottom coals, cook for about 30 minutes, then pull most of the bottom coals out to the outer edges of the pot. Turn pot and lid every 10 minutes. Check at 30 minutes and before finishing to be sure the potatoes aren't sticking to the bottom. If they start to stick add a little more liquid and pull away the rest of the bottom coals, placing them on the top.

Serves 4-6 depending on how large the potatoes were.

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