Buttery, tender layers of sliced potatoes and onions baked just like the old campfire foil packets, only easier, oven‑ready, and perfect with any homestyle supper.
Campfire Potatoes at Home Easy!
If you grew up making foil‑packet potatoes over an open fire - buttery, steamy, a little smoky, and as campfire food, always the best part of camping - this casserole is going to feel like home. It’s the same simple layers of sliced potatoes, onions, butter, and seasoning… just baked in the oven so you can enjoy those campfire flavors any night of the week.
I hadn't really thought about them much until recently when I saw the sweetest lady in existence on TikTok, Mamaw Gail making them in this casserole form. I only have an account there so I can watch videos, not make them, and she is one of my most favorite soul-soothing people out there.
She called them "Seasoned Potatoes," and what was unique about what she was doing with them wasn't the casserole form. It was using steak seasoning! Although she said she personally still preferred the usual salt and pepper, her family really loved them seasoned with a steak seasoning, like Montreal Steak Seasoning (#ad).
Clever!
Note: As an Amazon.com Services LLC Associate and member of other affiliate programs, I earn from qualifying purchases linked in my posts and marked as #ad or #affiliate links.
It makes sense really. While it varies among brands, steak seasoning usually adds not only salt and pepper but other enhancers like red pepper, onion, garlic and paprika - a little savory punch without the extra measuring, and for this recipe, be generous!
Just a quick reminder.... if you aren't interested in the chit chat, info, photos, tips, product recommendations and such on a blog, as always, you'll find the complete recipe text with measurements and instructions, as well as a printable document, a little bit further down the page. Please swipe or scroll down to the bottom of the post for the recipe and printable!
Mary’s Notes
- This is the oven version of the foil packets we grew up making over a campfire - that same buttery, oniony flavor, just easier for weeknights.
- If you want the edges extra golden, uncover for the last 10 minutes.
- These are great topped with shredded cheese.
Serving Suggestions
This casserole pairs beautifully with:
- Roast beef or pot roast
- Smoked sausage or kielbasa
- Baked chicken thighs
- Grilled pork chops
- Meatloaf
- BBQ chicken or ribs
- Green beans, peas, or a simple side salad
It’s one of those sides that just fits with everything!
Why You’ll Love This Recipe
- It’s the oven version of those nostalgic foil‑packet potatoes we all grew up making around a campfire.
- Uses simple pantry ingredients - potatoes, onions, butter, seasonings.
- A true set‑it‑and‑forget‑it side dish.
- Works with pretty much any main dish.
- Budget‑friendly, comforting, and perfect for feeding a family - or a crowd!
- No cream soups (not that there's anything wrong with those), no fuss - just honest, old‑fashioned flavor.
Here's what you'll need to make them:
- 8 russet potatoes, peeled and sliced 1/4‑inch thick
- 1/2 cup (1 stick) cold unsalted butter, divided
- 1 large onion, halved and sliced 1/4‑inch thick
- Montreal Steak Seasoning (like McCormick Grill Mates) or all-purpose seasoning or salt and pepper, to taste
Here's how to make it! Important Note: For the purposes of the photos below, I am making a half recipe.
Preheat oven to 400 degrees F. Place 1/4 cup (half stick) of butter in a 9 x13‑inch baking dish and place in the oven to melt.
Peel potatoes and slice into a bowl of water to prevent browning. A mandoline is a perfect tool for this and I love the new vertical ones (#ad) - much safer! (Ask me how I know) Set aside.
Carefully remove the baking dish once the butter has melted.
Drain potatoes and pat dry. Add half of the potatoes to the baking dish.
Season generously. I put salt and pepper on this first layer.
Add half of the sliced onion.
Repeat with remaining potatoes
Season generously. This top layer I used the steak seasoning instead of salt and pepper.
Top with onions.
Slice the remaining butter into thin pats and scatter over the top. Cover tightly with heavy duty foil or two layers of regular aluminum foil.
Bake for about 1 hour, or until potatoes are tender. If hand‑slicing, you may need a little extra bake time due to uneven thickness across the slices. If you like more golden and crispy edges, uncover for the last 10 minutes of baking. You can also top with some shredded cheese if you like.
This is one of those dishes that fills the house with the smell of real comfort cooking. Nothing fancy, nothing complicated - just honest, old‑fashioned potatoes baked until tender and buttery all the way through.
For more of my favorite potato recipes, check out the collection on my Pinterest page!
Unable to view the printable above on your device? Tap/click here for a backup printable.
Thank you for supporting my work! Please note that Images and Full Post Content including photographs and recipe ©Deep South Dish. Recipes are offered for your own personal use only and while pinning and sharing links is welcomed and encouraged, do not copy and paste post or recipe text to repost or republish to any social media (such as other Facebook pages, etc.), blogs, websites, forums, or any print medium, without explicit prior permission. Unauthorized use of content from ©Deep South Dish is a violation of both the federal Digital Millennium Copyright Act (DMCA) and copyright law. All rights reserved.
Material Disclosure: Unless otherwise noted, you should assume that post links to the providers of goods and services mentioned, establish an affiliate relationship and/or other material connection and that I may be compensated when you purchase from a provider. You are never under any obligation to purchase anything when using my recipes and you should always perform due diligence before buying goods or services from anyone via the Internet or offline.
20260601
.