Spuds and Onions Au Gratin
Created by Shadows1 on December 29, 2012
- Servings: 7
- Prep Time: 10m
- Cook Time: 40-45m
- Recipe #7152
Ingredients
- 2 pounds russet potatoes, spuds sliced as thin as you can get
- 2 tablespoons melted butter or 2 tablespoons margarine
- 2 medium yellow onions, sliced thin
- 1 (15 ounce) can cheese soup
- 1/4 cup milk
- Salt and pepper
- 1/2 cup crackers or 1/2 cup breadcrumbs
- 1 cup grated cheddar cheese
How to Make
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Step 1: Take a paper towel and wipe a 12" Dutch oven with a little olive or vegetable oil. Place one layer of spuds in the Dutch oven and brush with some of the melted butter and add a little seasoning.
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Step 2: Then put in a layer of onions and keep layering spuds brushed with butter and seasoning until you've used all your spuds and onions.
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Step 3: Thin the soup with the milk and pour over the top. Sprinkle the bread or cracker crumbs over and add any additional seasoning.
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Step 4: Set the Dutch oven in the fire ( firepit ) with 4-6 briquets underneath and 16-18 on the top. Bake for 40-45 minutes.*
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Step 5: Remove the Dutch oven from the fire and sprinkle the grated cheese over the top and let set for 5 minutes or so before serving.
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Step 6: *This can be baked in your regular oven.
Nutritional Facts
- Serving Size: 1 (296.7 g)
- Calories 638.1
- Total Fat - 36.2 g
- Saturated Fat - 19.3 g
- Cholesterol - 142.2 mg
- Sodium - 2897.4 mg
- Total Carbohydrate - 22 g
- Dietary Fiber - 1.6 g
- Sugars - 4.3 g
- Protein - 55.4 g
- Calcium - 266.6 mg
- Iron - 5.4 mg
- Vitamin C - 3.2 mg
- Thiamin - 0.2 mg