Dutch Oven Potatoes
with Dried Cranberries
Freshly ground black pepper
21/2cups heavy cream
3 tablespoons unsalted butter,
cut in small pieces
2 pounds russet
1/2cup grated Parmesan
2 cups dried cranberries
1. Preheat oven to 300°F. Slice potatoes 1/16 inch thick
with a mandolin, or paper thin by hand. Layer one-fifth of the sliced potatoes in a buttered 8-by-8-inch
baking dish, making 2 thin overlapping layers.
2. Sprinkle 2 teaspoons Parmesan over potatoes.
Top with 1/2 cup cranberries, salt and pepper to
taste, and 1/2 cup cream. Repeat this step 3 more
times, ending with potatoes. Top potatoes with
remaining cream and dot with butter. Sprinkle
with remaining cheese.
3. Cover the pan with foil and bake for 2 hours.
Uncover and bake for 15 minutes more to lightly
brown the top. For a darker brown, place the
potatoes under the broiler for a few minutes.
4. Remove from the oven and let potatoes sit
for 15 minutes before serving. Cut into squares
with a sharp knife. Makes 6-8 servings.
Grandma Spears’ Coca-Cola Cake and
Buttermilk Ice Cream, on page 125, complete
the ideal West Texas cowboy meal.