CHEESEY DUTCH OVEN POTATOES

By á-1459

Ingredients

• 2 to 3 red potatoes per person
• 1 medium onion, sliced
• 2 cups mushrooms, quartered or sliced
• 1 can Cream of Chicken soup
• ¼ loaf Velvetta cheese, cubed
• 1 cup sour cream

Preparation

Step 1

In medium saucepan heat up soup, cheese, and sour cream until cheese is melted. Scrub and thinly slice potatoes (no need to peel). Pre-heat 12inch Dutch oven and brown onion and mushrooms. Add potatoes and salt and pepper to taste and pour soup mixture over the top. Stir. Cook with 8 to 10 briquettes on top and 12 to 14 on the bottom or until potatoes are cooked.