Dutch Oven Potatoes

I love dutch-oven cooking! I love the smell, the flavor and the fun of lighting up the coals right in my own backyard! These dutch-oven potatoes I learned to make from a master dutch-oven cook, Kenny Gray, 2nd counselor in our Clinton 5th ward who came to girls camp every year with our young women as the priesthood holder. The potatoes are creamy, cheesy, and downright camping comfort!

3-5 lbs. Sliced Russet potatoes, slightly seasoned with salt and pepper & garlic powder
1 can Cream of Mushroom Soup (3/4 to 1 can)
8 oz. Sour Cream (8 oz)
8 slices Bacon, cooked and crumbled
1 lb. Colby Jack shredded cheese
1 sliced onion

Mix the Cream Mushroom soup and sour cream together. Spray tin foil with a little cooking spray and then start layering potatoes, cream mixture, cheese, onion, bacon, and then everything again. Cook for approximately 45 minutes with about 12-15 coals on top and on bottom.

*Note: The more potatoes you use, the more cream of everything else you'll need. There's really no set rule or exact amount to the ingredients. It just depends how creamy or cheesy you want it!