What a great side dish for almost any grilled meal, though I hesitate to call this a side dish, as it is very rich and filling and could be a meal in itself. Easily baked in the Camp Chef Italia Pizza Oven accessory using their Cast Iron Pie Pan, perfect combinations for delicious outdoor baking.
Ingredients
3 lbs potatoes
1½oz butter, melted
1 tbs chopped fresh herbs (such as thyme, marjoram, parsley, rosemary, and oregano)
½ tsp cracked black pepper
½ tsp salt
1¼ cups cream
2 ripe tomatoes, thinly sliced
½ cup fresh breadcrumbs
1 cup grated cheddar cheese
1 tbs chopped chives
Instructions
Preheat oven (Grill/Italia Pizza oven) to 350°F
Peel and thinly slice the potatoes.
Brush a shallow baking dish with butter and arrange the potatoes in an overlapping layer.
Scatter on the herbs, pepper and salt and pour the cream into the center of the dish.
Cover with foil and bake for 1 hour.
Remove from oven (Grill/Italia Pizza oven).
Increase cooking temperature to 415°F.
Arrange the tomato over the potato.
Scatter evenly with the combined breadcrumbs and cheese and return to the oven.
Bake uncovered, for 15 minutes until golden brown.
Sprinkle with chives and serve immediately.
Recipe by Cooking Outdoors at https://cooking-outdoors.com/baked-scalloped-potato-and-tomato-gratin-recipe/