Ready in 3 hours
The sweet flavors of the dried fruit in this old-fashioned potatoe casserole go really well with roast pork or poultry.
Preheat a #12 dutch oven to around 300 degrees. While the oven is warming dice and mix all of the dried fruit and set aside. Remove oven from the heat and butter the bottom and sides. Leave the skins on the potatoes and slice very thin. Layer one fifth of the potatoes directly into the dutch oven, making two layers of overlapping potatoe slices. Spinkle with one quarter of the parmesan cheese, and dried fruit. Sprinkle with Kosher salt and fresh ground black pepper. Drizzle with one fifth of the heavy cream. Repeat this process three more times. Finish with another layer of potaoes topped with the butter cut into small chunks. Drizzle the remaining cream and sprinkle the last of the parmesan over the top.
Cover the oven with a layer of aluminum foil and the oven lid. Place the oven on the coals and layer the lid with enough coals to produce a medium heat for two hours. Remove the aluminum foil and heap addtional coals on the lid for an additional 15 minutes to brown the top. Uncover and remove from heat for 15 minutes before serving. Cut potatoes into squares with a sharp knife and serve.