Scalloped Potatoes in Dutch Oven

Great for camping

8 potatoes, sliced thin (with or without skins)

1 lb bacon, cooked and crumbled

4 cups shredded cheese

1-2 medium onions, sliced in rings

Any kind of liquid (ex:  can of beer, soda, chicken stock, cream or mushroom soup)

optional:  mushrooms (fry up in a small amount of butter in anther pot)

salt and pepper to taste

1. Cut bacon strips into 1-inch pieces.  Warm up the dutch oven on a campfire.
2. Fry the bacon crisp, and scoop out to use in a bit.  Leave the grease in the bottom of the dutch oven.
3. Start to layer the potatoes, onion, cheese, bacon and spices (optional cooked mushrooms).  Keep repeating layers until dutch oven is full.  Pour liquid over the top.
4. Cover and cook on medium to low burner to 35 to 45 minutes.  Check often as you may need to add more liquids.  
5. Camping tip:  For Dutch Oven temp of 350F, use 14 charcoal briquettes on top and 7 on the bottom.
6. When potatoes are done, sprinkle with another layer of cheese, cover and let cheese melt then serve.