SPUDS AND ONIONS AU GRATIN
Nothing goes better to compliment your baked ham than potatoes! This recipe is a crowd pleaser!

Ingredients
2-3 lbs. russet spuds, sliced as thin as you can get
2-3 Tbsp. melted butter or margarine
2-3 medium yellow onions, sliced thin
1 15 oz. can of cheese soup
1/4 cup milk
Salt and pepper to taste
1/2 cup cracker or bread crumbs (seasoned if you wish) 
1 cup grated cheddar cheese


Take a paper towel and wipe a 12" Dutch oven with a little olive or vegetable
oil. Place one layer of spuds in the DO and brush with some of the melted 
margarine and add a little seasoning. 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. Thin the soup with the milk and pour over the top. Sprinkle 
the bread or cracker crumbs over and add any additional seasoning. Set the 
Dutch in the firepan with 4-6 briquets underneath and 16-18 on the top. Bake 
for 40-45 minutes. Remove the DO from the firepan and sprinkle the grated 
cheese over the top and let set for 5 minutes or so before serving.
Serves 6-8.



From "Cee Dub's Dutch Oven and other Camp Cookin'", C.W. Butch Welch