3 russet potatoes (about 2 1/2 pounds), peeled and cubed
2/3 cup milk
3 tablespoons salted butter
2 cans (30 ounces) creamed corn
1 tablespoon oil
1 pound ground beef
1 medium onion (about 1 cup), chopped
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon dried thyme
Tools
Campfire
Dutch oven
Large pot
Mixing spoon
Stove with simmer control
Strainer
Potato Masher
Method
Prepare your campfire and/or coals at least 30 minutes before starting to cook.
Put cubed potatoes in large pot and fill with water. Bring to a boil and keep on active simmer until potatoes are tender, about 10 to 15 minutes.
Meanwhile, set your Dutch oven on the second burner and heat up the oil at medium-high heat. Add onions and cook until they start to soften stirring occasionally. Add beef and season everything with salt, pepper and thyme.
When meat and onion mixture is cooked through, turn off the heat and smooth out to make an even layer. Add creamed corn and create a uniform layer on top without mixing the beef and corn together too much.
Carefully drain water from large pot and add butter and milk to potatoes. Mash until smooth.
Layer mash potatoes on top of creamed corn layer in the dutch oven. If the potatoes have gotten cold or stiff, drop big spoonfuls over the creamed corn layer until it’s mostly covered. The aim is for a nice thick layer of potatoes, again not trying to mix all ingredients together.
Lid the Dutch oven and place next to campfire. You’ll need 24-26 coals to bake your French Dish at 400˚F in a 10 inch Dutch Oven. Reference a Dutch Oven baking chart if you’re using a different size Dutch Oven.
Cook for 20 to 25 minutes, rotating Dutch Oven and lid about 10 minutes in, until potatoes are slightly browned on top and entire contents are piping hot.
