Ingredients
5 pounds potatoes (about 6 large), peeled and thinly sliced3 cups shredded cheddar cheese1 large onion, chopped1/4 cup butter, cubed6 garlic cloves, minced2 teaspoons onion salt1/2 teaspoon salt1/2 teaspoon pepper1 cup whole milk
Preparation
Prepare grill or campfire for low heat, using 20-24 charcoal briquettes or large wood chips.
Line a Dutch oven with heavy-duty aluminum foil; add half of the potatoes. Top with 1-1/2 cups cheese, onion, butter, garlic, onion salt, salt and pepper. Top with remaining potatoes and cheese. Pour milk over the top.
Cover Dutch oven. When briquettes or wood chips are covered with white ash, place Dutch oven directly on top of 10 of them. Using long-handled tongs, place remaining briquettes on pan cover.
Cook for 70-80 minutes or until bubbly and potatoes are tender. To check for doneness, use the tongs to carefully lift the cover.
