POTATOES AND ONIONS

From Dutch Oven Enrichment

• 10 pounds potatoes, peeled and sliced—we used new potatoes so we just scrubbed and sliced them.
• 3 onions, per Dutch oven, sliced thin.
• 1-1/2 cubes butter 
• Salt and pepper to taste

Layer sliced potatoes and onions, three layers per Dutch oven. After each layer add one-half cube of butter, cut into small pieces, and salt and pepper. Check and stir after about 20 minutes so it won’t burn. Cooks about 45 minutes.

Note: It takes about 12-14 briquettes on the top and bottom of the Dutch oven.