Spuds and Onions Au Gratin

A cheesey dish that sticks to your ribs! Not historical, but good!

• Ready In: 50 mins
• Serves: 6-8

Ingredients

• 2  lbs russet potatoes, spuds sliced as thin as you can get
• 2  tablespoons  melted butter or 2  tablespoons margarine
• 2  medium yellow onions, sliced thin
• 1 (15 ounce) can  cheese soup
• 1⁄4 cup milk
•  salt and pepper
• 1⁄2 cup  crackers or 1⁄2 cup  breadcrumbs
• 1  cup  grated cheddar cheese

Directions

1. Take a paper towel and wipe a 12" Dutch oven with a little olive or vegetable oil.
2. Place one layer of spuds in the Dutch oven and brush with some of the melted butter and add a little seasoning.
3. Then put in a layer of onions and keep layering spuds brushed with butter and seasoning until you've used all your spuds and onions.
4. Thin the soup with the milk and pour over the top.
5. Sprinkle the bread or cracker crumbs over and add any additional seasoning.
6. Set the Dutch oven in the fire ( firepit ) with 4-6 briquets underneath and 16-18 on the top.
7. Bake for 40-45 minutes.
8. Remove the Dutch oven from the fire and sprinkle the grated cheese over the top and let set for 5 minutes or so before serving.
9. Serves 6-8.