Byron’s Dutch Oven Potatoes – Recipe source, click here
“There can be no friendship without confidence, and no confidence without integrity.” –Samuel Johnson
1 lb Bacon, diced
1 (10½ oz) Cheddar cheese soup
2 med onions, sliced
1 C Sour Cream
5 Cloves garlic, minced
2 Tbsp Worcestershire Sauce
1½ C Mushrooms, sliced
1 Tbsp Soy sauce
10 med Potatoes, sliced
Salt and pepper to taste
1 (10½ oz) can cream of something soup (chicken, mushroom, celery)
In 12” Dutch oven, fry bacon until brown. Add onions, garlic, and mushrooms. Stir, then cover and cook until onions are translucent. Place all 24 briquettes under the Dutch oven for frying.
Combine remaining ingredients mix well and pour over potatoes. Cover and cook 60 minutes. (8 briquettes bottom, 16 top.) Conventional oven 350°. Serves 12.