« Back to recipes

Cheesy Scalloped Potatoes 


  • 3 lbs washed potatoes, more or less, peeled or unpeeled, thickly sliced
  • 2 or 3 medium onions, thinly sliced
  • 6-8 oz. packet of shredded cheese
  • 1/2 gallon milk
  • 1 or 2  sticks of butter
  • salt and pepper
  • If desired: chopped parsley for a bit of color
  • If desired: paprika for color on top

Temperature: ° F


Warm Dutch oven on fire, wipe inside with small amount of cooking oil. Layer potatoes in bottom of Emile Henry Flame stewpot, 3 or 4 layers deep. Add a thin layer of onions and several pats of butter. Sprinkle on small handful of cheese. Add bits of chopped parsley randomly in layers for color. Repeat layering process - potatoes, onions, butter, cheese. When all potatoes are used, do not add cheese or onions to top layer, only butter. Sprinkle top layer with a little salt and touch of pepper to personal taste. Pour in enough milk to just cover top layer of potatoes. Sprinkle with paprika if desired. Move stewpot onto your charcoal or gas grill on aluminum foil, shiny side up. Cover oven with lid. After a few minutes, contents should be gently bubbling, not boiling. Adjust heat as necessary, probably on bottom. Cook about 45 minutes until potatoes are tender and milk mixture is thick. Add milk as needed to keep from boiling dry before potatoes are ready.

« Back to recipes