Name: Fire Roasted Scalloped Potatoes
Total time: 1 h 30 min
Yield: Serves 4
Ingredients: 4 medium russet potatoes, scrubbed; 1 stick of butter (cold); 1 medium sweet onion (Walla Walla in summer, Mayan in the off season); 1 scallion, thinly sliced (optional); Camping Recipes Everyday Seasoning; Aluminum foil; 2 tablespoons sea salt; 2 teaspoons granulated garlic; 1 teaspoon paprika; 2 teaspoons black pepper

This delicious and easy Scalloped Potatoes recipe is easy to make, and can be served with virtually any main course

The high water content in the potatoes and onions allow you to use a more direct heat without burning the dish. It is normal and quite tasty to have the bottom layer of potatoes get dark and crispy.

These Scalloped Potatoes also make a great side to my Bratwurst with Apple and Onions

Directions

Cut the potatoes and onions into thin slices (thinner than au gratin).
Slice the butter into pats about the same thickness as the potatoes and onions.
Make a foil “bowl” about the size of a dinner plate, leaving enough extra foil to seal up the ingredients.
Single layer the ingredients in the order below, until you have used everything.
Butter, potatoes, onions, season to taste, and repeat with additional layers until you have used everything.
Seal the foil bowl at the top to trap the steam (think Hershey's Kiss shape).
Place the food on a grate over medium coals, or near the edge of the coal bed, rotating as needed to heat evenly.
The potatoes are done when the top layer is soft, and the bottom is crunchy.