6-8 Medium Potatoes, peels & sliced thin
1/2 lb. Bacon, cut into 1" slices
1/2 lg. onion, chopped
1 cup Sour Cream
1 Can Cream of Chicken soup
2 Cups Cheddar or Monterey Jack Cheese, shredded
Savory, seasoned salt, pepper, rosemary, thyme to taste
In 10" or 12" Dutch oven, cook bacon and onions until onions are transparent. Add
potatoes. Toss until coated in bacon grease and sprinkle with herbs and spices. Cover and cook at
350 until potatoes are tender, stirring once or twice. About 1 hour.) When potatoes are done, add
the sour cream, soup and cheese and stir until potatoes are coated. Cover until cheese is
melted. Excellent for picnics and barbecues. Serves 6-10 people.
