I love Scalloped Potatoes and again these are cooked in a cast iron skillet, and would be super paired with the meatloaf recipe I shared earlier.
Both of the potatoes & meatloaf would be great cooked in cast iron skillets on the fire pit while camping!
6 medium Yukon Gold potatoes, peeled and thinly sliced
3 tablespoons unsalted butter
3 tablespoons all purpose flour
1½ cups milk
1½ – 2 cups shredded Gruyere cheese
2 cloves garlic, minced
1 sprig thyme
Salt and pepper, to taste
Preheat oven to 400 degrees F.
Heat a 9 inch skillet over medium heat. Add the butter and reduce heat to low. Once the butter melts, add in the flour and whisk for 30 seconds. Add in the garlic, thyme, a pinch of salt and pepper, and whisk in the milk until smooth. Remove the skillet from the heat and pour the milk mixture into a separate bowl.
Arrange the sliced potatoes in the skillet in an overlapping spiral pattern. Season each layer with a bit of salt and pepper, and sprinkle cheese between every layer of the potatoes.
Pour the milk mixture back over the potatoes and then cover the top layer of potatoes with the remaining cheese.
Cover with foil and bake for 1 hour. Remove the foil and bake for 5-10 minutes until top is golden.
Earlier I shared with you how to care for and maintain your cast iron. Today I thought that I would share some wonderful recipes using cast iron.
2 lbs. hamburger
1 cup saltine cracker crumbs (oatmeal or bread crumbs) 1/2 cup onion, chopped
1/2 cup bell pepper chopped (my addition)
3/4-1 cup evaporated milk (whole milk or half and half)
2 teaspoons salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon ground coriander (my addition)
2 cups of water
1 cup ketchup
Preheat oven to 350 degrees F. Spray a 10-inch cast iron skillet with a non stick cooking spray; set aside. In a large bowl, combine all the above ingredients, except for the water and ketchup, and mix together until well blended. Be careful not to handle the meat mixture to much. Shape into a round bun and place in the cast iron skillet. Pour water half way up in the skillet. Bake in the oven for 1 hour or until meatloaf is done. Spoon ketchup over the meatloaf and return to the oven for another 15 minutes.
8 ounces beef top sirloin filet, thinly sliced across the grain
8 ounces cremini mushrooms, sliced
6 ounces broccoli florets
2 carrots, diced
For the sauce
1/3 cup soy sauce
3 tablespoons oyster sauce
1 tablespoon brown sugar, packed
1 tablespoon freshly grated ginger
2 cloves garlic, pressed
1 teaspoon sesame oil
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon ground black pepper
In a small bowl, whisk together soy sauce, oyster sauce, brown sugar, ginger, garlic, sesame oil, red pepper flake and ground black pepper; set aside.
In a large pot of boiling water, cook udon noodles according to package instructions; drain well.
Heat olive oil in a large skillet over medium high heat. Add beef and cook, flipping once, until browned, about 3-4 minutes; set aside.
Stir in mushrooms, broccoli and carrots to the skillet. Cook, stirring frequently, until tender, about 3-4 minutes. Stir in udon noodles, beef and soy sauce mixture until well combined, about 2-3 minutes.
*Udon is Japanese-style thick wheat noodles and can be found in the refrigerated aisle of your local grocery store