"Make this the night before and bake on game day! Quick, easy and delicious for your next tailgate!"
- 1 1/2 pounds smoked ham, cubed
- 2 medium sweet onions, thinly sliced
- 4 large russet potatoes, unpeeled and thinly sliced
- 1 teaspoon butter, melted
- 3 cups garlic Alfredo sauce (we like Bertolli brand)
- 1 teaspoon Country Bob’s Seasoning Salt
- 1 teaspoon white pepper
- 1 teaspoon garlic powder
- 3 cups sharp cheddar cheese, shredded
In boiling water, simmer potato slices for 10 minutes, and then drain.
Sauté onions in butter until soft; set aside.
In large bowl, combine sauce with ham, onions and seasonings.
In a medium, lightly greased Dutch oven, layer half the potatoes, half the sauce and half the cheese. Repeat.
Bake covered at 375°F for 45 minutes. Uncover, and bake remaining 15 minutes until brown and bubbly.
Cooking in the Pacific Living Outdoor Oven is a snap. If you’re going to use the smoke box, fill it up first with either wood chips or pellets. I like Lumberjack pellets because there are so many different kinds and low ash. (Easy clean up.)
Turn on the propane tank. Open the oven door so you can see and hear when the burner lights. Turn the control knob to the high position, and hold it in. At this time, press the igniter button. You’ll be able to hear and see the burner light. Continue to hold the control knob for about 10 seconds for the burner to get hot.
Close the door and preheat the oven to your desired temp—375°F. You may have to adjust it up or down until you reach your temperature. But, once you hit it, the oven will hold it. Bake covered for 45 minutes. Then, uncover and bake for an additional 15 minutes until brown and bubbly. Enjoy!
Alternatively, use the indirect method on any grill with a lid, and bake in the same manner.