It would be hard to find a potluck or dutch oven gathering that did not include some form of a cheesy, layered potato dish on the table. There are many great potato recipes out there made for dutch oven cooking. They make the perfect side dish for just about anything and can easily and cheaply feed a crowd. I ran across this Mexican Potato and Corn Casserole in my copy of Aunt Bee's Mayberry Cookbook. Not only did I have all the ingredients on hand but I thought the corn and chilies added a new twist. Slice the potatoes as thinly as you can to help them cook faster. Make them in your 10 inch dutch oven with 10 coals around the base and cover the lid, with 20-24 more. Once I put the potatoes on the coals I left them alone for 50 minutes then sprinkled on the cheese and scallions. At camp or at home, this could become your new standby potato recipe, it's pretty darned delicious. And as Aunt Bee would say, "Don't be late for suppa!".
Mayberry's Mexican Potato and Corn Casserole
2 lb. potatoes (4 or 5 large potatoes), peeled & sliced
Salt & pepper to taste
4 ears fresh corn, cut off the cob or 2 c. frozen or canned corn
1 (4 oz.) can green chilies, chopped
2 Tbsp butter
2 cups buttermilk
2 Tbsp chopped chives or scallions
2 cups grated Monteray Jack and or Cheddar cheese
Lightly oil or spray a 10 inch dutch oven.
Arrange half of the potato slices in the oven. Season with salt and pepper. Sprinkle with half of the corn and half of the chilies. Dot with butter. Repeat the layers. Pour the buttermilk over all.
Bake at 375 degrees for 50 minutes or until potatoes are tender. Top with cheese and scallions or chives and cover. Cook 5-10 more minutes or until cheese has melted. Serves 8.
|Layers of potatoes, chilies, corn and butter|
Cover and cook for 5 more minutes to melt the cheese