Dutch Oven Potatoes
- 8 slices bacon, diced
- 1 medium onion, chopped
- 5 large baking potatoes, sliced
- 1 cup mushrooms, chopped
- 1 (10-ounce) can cream of mushroom soup
- 1 cup shredded Cheddar
- Special equipment: 12-inch Dutch oven
In a Dutch oven, cook bacon and onion for 5 to 8 minutes until bacon is just cooked through. Add potatoes and cook for an additional 25 minutes, stirring regularly. Add mushrooms and soup, stir thoroughly, and cook for 7 minutes. Remove from heat and spread cheese over top. Let melt and serve.
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Recipe courtesy of Royal Tine