This is my version of the classic dutch oven potato side dish.

Ingredients:

• 1 lb bacon
• 1 large yellow onion
• 5 lbs potatoes
• 1/2 tsp fresh-ground black pepper
• 12-16 oz. grated cheddar cheese

Preparation:
Cut the bacon slices into 1-inch pieces.  Cut the onion into rings about 1/2 inch thick and separate the rings.  Scrub the potato skins clean and peel if desired.  Slice the potatoes into uniform slices about 1/2 inch thick.  The more uniform the slices, the more uniform they will cook!  In a large bowl, combine the potatoes and onions and season with the pepper.

Heat a 12-inch standard dutch oven over 20 briquettes until it just barely starts to smoke.  Add the chopped bacon and cook and stir until the bacon is crisp.  Take your time on this step  Skim off excess fat if desired.  Leaving the bacon fat will result in more flavorful potatoes.

Add the potatoes and onions to the dutch oven and stir well to combine and distribute the bacon evenly throughout the mixture.  Cover and bake with 8 briquettes bottom heat and 12 briquettes top heat for 40 to 60 minutes - until potatoes are fully cooked but not falling apart.  Sprinkle cheese over the top and replace the lid.  Move the bottom heat to the top and cook until the cheese has melted.