Ingredients:

• 3 pounds Idaho® potatoes, thin sliced, skin on
• 1 large leek, white section only, washed, sliced
• 3 garlic cloves, minced
• 3 tablespoons butter, divided 1 tablespoon & 2 tablespoons
• 6 large baby bella mushrooms, sliced
• 2 teaspoons salt / 2 teaspoons fresh ground rainbow peppercorns / ½ teaspoon cayenne pepper
• 1 cup half & half
• 1 cup each, Cabot Smokey Bacon, Tomato Basil and New York Vintage cheeses

Directions:

1. Prepare all ingredients in advance – “Mise en Place”
2. Heat a dozen charcoal briquettes and place on the bottom of your Dutch oven.
3. Melt 1 tablespoon of butter and sauté the leeks and garlic.
4. When the leeks and garlic are tender and fragrant, remove from Dutch oven and set aside.
5. Start heating another 20 charcoal briquettes.
6. Place ⅓ of your thin sliced Idaho® potatoes evenly on the bottom of Dutch oven.
7. Sprinkle ⅓ of your salt/pepper/cayenne mixture evenly over the potatoes.
8. Spread ⅓ of the leeks, garlic and sliced mushrooms evenly over the Idaho® potatoes.
9. Repeat with the remaining ⅔ of Idaho® potatoes, leeks, garlic, mushrooms, and salt/pepper/cayenne mixture.
10. Pour in 1 cup of half & half.
11. Break up the 2 tablespoons butter, add to the top.
12. Place your Dutch oven lid on top and redistribute the coals so you have 12 briquettes on top and 8 briquettes on the bottom.
13. Bake until the Idaho® potatoes are fork tender, about 45 minutes to 1 hour.
14. Replenish charcoal briquettes as needed.
15. Note: Due to the sealed cooking conditions of a Dutch oven, very little of the half & half may have evaporated. You can always cook for the last several minutes with the lid set ajar to help with the evaporation process.
16. Once your potatoes are cooked, sprinkle your mixed cheese topping over the Scalloped Idaho® potatoes and replace the lid for 10 minutes.
17. When the cheese has melted, serve.