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| Dutch Oven Recipes > Byron's Dutch Oven Potatoes |
| 1 | lb. thick slice bacon | (1) | 10 ½ oz. can cheddar cheese soup |
| 2 | med. yellow onions; sliced | 1 | cup sour cream |
| 5 | cloves garlic; minced | 2 | Tbs. Worcestershire Sauce |
| 1 1/2 | cup fresh mushrooms; sliced | 1 | Tbs. Soy sauce |
| 15 | medium potatoes; peeled & sliced | salt and pepper to taste | |
| (1) | 10 ½ oz. can cream of chicken soup |
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Heat a 12" deep Dutch oven using 18-20 briquettes bottom until oven is hot. Cut bacon into 1 inch slices and place in oven and fry until brown. Add onions, garlic, and mushrooms. Stir, then cover and cook until onions are translucent. Add potatoes. In a large bowl combine remaining ingredients and mix well. Pour soup mixture over potatoes and stir until all potatoes are coated. Cover and cook 60 minutes using 10-12 briquettes bottom and 12-14 briquettes top heat. Stir pot gently every 15 minutes. Serves: 12 [ Back ] |
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