Mediterranean Potato Bake from the Dutch Oven

Char the bell pepper, zucchini, eggplant, and sweet onion directly over or in the flame until blackened. Let cool, then remove the skin (and seeds if necessary), finely chop, and mix together.

Stir the cream and ajvar until smooth, then season with 3–4 tablespoons of fries seasoning (add salt and pepper to taste).

Melt the butter in the Dutch oven and use it to grease the pot.

Line the bottom of the Dutch oven with 2–3 layers of thinly sliced potatoes and season with salt, pepper, and chili if desired.
Add a layer of onion rings and a bit of cheddar on top.
Repeat the layers until the pot is full. Then pour the cream and ajvar mixture evenly over everything.
Add the roasted vegetables either between the potato layers or on top, as you prefer.

Close the Dutch oven and heat slowly. Rule of thirds: Pot diameter in inches = number of briquettes; 1/3 underneath, 2/3 on top.
***Tip: Every 15–20 minutes, rotate the pot & lid slightly to prevent burning. Cook until the potatoes are tender and the top is golden brown.

Sprinkle some Cheddar and Feta on top, then briefly broil until the cheese melts and starts to brown.

Let it rest for 5 minutes, then serve straight from the pot. Perfect as a side with grilled meat, poultry, or simply on its own with a salad.

- Consistency: Add a splash of cream as needed during cooking.
- No grill? Bake in the oven at 180–190°C (top/bottom heat) for about 45–60 minutes, then broil briefly at the end.
- Seasoning: Sprinkle fries seasoning at the table for that extra "diner" flavor.