Dutch Oven Potatoes

26-30       Barbeque Briquettes

8-10  lbs.  Peeled and Sliced Potatoes

2-3    lbs.  Finely Chopped Yellow Onions (I usually only use 2 good sized onions)

1-1/2 lbs.  Bacon (Oscar Meyer Center Cut)

2        lbs. Shredded Cheddar Cheese

Salt

Pepper

Use about 12 barbeque briquettes on the bottom.  Space them out evenly beneath the oven.  Then use about 14 briquettes on the lid, also evenly spaced. You may have to replace some of the briquettes as they burn down throughout the process.

Cut up the bacon into 1-2 inch sections and place in the oven.  Cook the bacon until it will be crispy when it cools.  This can be a time consuming part of the process.

Pull the bacon out and set it aside to use later.

Alternate layers of onions and potatoes into the oven.  Salt and pepper the potatoes on each layer.  You will have to use more salt and pepper than you think.  Be fairly generous with both.  Start with a layer of onions (they don’t burn to the bottom of the oven as easily as potatoes do).  Each layer of potatoes should be about an inch thick.

Place the lid on the oven and cook for around 45 minutes.  Don’t keep checking the potatoes.  This will let heat out of the oven and increase the cooking time.  After 45 minutes test the potatoes in the middle of the oven and see that they are soft and not crunchy. 

Stir the bacon back into the potatoes and place the cheese on top.  Return the lid to the oven and melt the cheese for about 10 minutes. 

Serve. 

Any leftovers are great reheated in the microwave.