Recipes:
## Dutch-Oven Potatoes
### INGREDIENTS
1 cup all-purpose flour
1 quart half-and-half
6 medium russet potatoes, cut into thin slices
1 red onion, cut into thin slices
1½ teaspoons salt
¼ teaspoon pepper
1 stick butter or margarine, sliced
8 ounces Cheddar cheese, shredded
**SERVES 6**
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### Make Ahead
You can prepare these potatoes up to 24 hours ahead. Refrigerate until ready to reheat and serve.
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### VARIATION
For a gourmet flavor, add ¼ teaspoon grated nutmeg to the flour mixture in step 1.
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### 1
Preheat oven to 350°F. Combine flour and half-and-half in a medium bowl; mix well with a fork or whisk. Pour enough into a Dutch oven to cover the bottom.
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### 2
Layer one-third of potatoes, onion, salt, pepper, butter and cheese over flour mixture. Repeat layers twice.
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### 3
Pour remaining flour mixture over the layers.
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### 4
Bake, covered, until potatoes are tender, about 1 hour.
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### Make It Quicker
• For a quicker cleanup, grease the Dutch oven before adding flour mixture.
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