Camping season is officially upon us, which means it’s also time to dust off one of our favorite cooking accessories – our Dutch oven. When we were making our menu for this past weekend’s camping trip, we knew that we wanted to try a few of my mom’s recipes in the Dutch oven.
While I can’t recall my mom making anything over a campfire in a Dutch oven from our family camping trips growing up, I do know that with a little creativity you can make just about anything in a Dutch oven.
We modified two recipes this weekend for the Dutch oven and they both turned out incredible. I’m excited to share the first with you here, Potato Gratin with Boursin. This was a staple side dish of my mom’s when she would have company over and is a total crowd pleaser… perhaps because it has two cups of heavy cream and decadent Boursin cheese. If you were ever a dinner guest of hers, you’ve most likely had this dish, and probably gained a pound or two after that dinner.
We only had to make a slight modification to the recipe (because we didn’t have parsley), but everything else is the same except for the cooking method. I’ve included a picture of my mom’s original recipe below and our Dutch oven version below that.
Dutch Oven Potato Gratin with Boursin
Active Time: 15 minutes
Total Time: 1 hour and 15 minutes
- 2 cups heavy cream
- 5 oz package Boursin cheese with herbs
- 3 lbs new potatoes, unpeeled, scrubbed, and thinly sliced
- 1 Tbsp unsalted butter
- 1 1/2 tsp salt
- 1 tsp ground black pepper
- 1 tsp chopped thyme
- Preheat Dutch oven over coals till hot.
- While coals and Dutch over are getting hot, scrub your potatoes and slice between 1/8″ – 1/4″ thin.
- Add the butter, cream, Boursin cheese, salt, and pepper to the hot Dutch oven. Stir until the cheese melts and is smooth.
- Add the potatoes, stir to make sure they are all coated in the cream mixture, and use a wooden spoon to arrange them so they all lay flat.
- Cover and let cook over the hot coals.
- After 30 minutes, add some more hot coals to the bottom and place some hot coals on the lid to brown the top.
- Let cook for another 30 minutes.
- Once the top is nice and golden, sprinkle chopped thyme (you can also use chives, parsley, rosemary, or any herb you like).
- Serve and enjoy1