How to make it

  • Brush melted butter or olive oil over inside of 12 or 14 inch cast iron skillet.(even if it's well seasoned, do this! :)
  • Add a layer of taters to the bottom, then onions on top of that.
  • Sprinkle with cayenne or hot sauce, and a lil salt and pepper.
  • Add a few pats of butter.
  • Repeat with remaining taters and onions.
  • Drizzle stock over entire dish.
  • Top with shredded cheese.
  • Cover with appropriate lid and cook on hot grill or fire over high heat for about 30 minutes, depending on temperature See Photo. Ours cooked for 30 minutes at about 425 on the charcoal grill!
  • Be VERY careful when removing this from the fire or grill, but it can easily be taken off the heat and left up to 20-30 minutes while grilling rest of meal(we did steaks, so didn't take long, at all), if needed, as long as you keep it covered...these suckers stay HOT!

Reviews & Comments 1

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    " It was excellent "
    pkusmc ate it and said...
    Ok, one piece of advice when you make this… room for seconds. I'm not even kidding. This is a really, REALLY good recipe. I had to make a few adjustments due to ingredients that I had: I used smaller red bliss potatoes, which were fine. I also used parmesan as my yellow cheese, rather than american slices, as I was gonna do. Inside joke, there. I had no cheddar, so parm it was. I used the cayenne, and added chives, because I had them, and they were about to be tossed out. Mine had a little more liquid than Keni's pic, but the potatoes probably had something to do with that, but it was still perfect, and full of flavor. Served 'em with steak tips and stuffed cherry peppers…simply awesome, Keni!! 10 stars!
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  • elgourmand 6 years ago
    Very nice combo. This is on, come the weekend. RJ
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