Dutch Oven Cheesy Potatoes

Time: 1 hour
Yield: 20 servings
Recipe from the wonderful Micheal Anderson, dutch oven cook extraordinaire

8 pounds russet potatoes, peeled and thinly sliced
10 slices bacon, chopped
1 large onion, diced
1/2 C butter
salt and pepper
1 (16 ounce) container sour cream
2 C cheddar cheese, shredded

1. Peel and slice 8 pounds of russet potatoes.
2. Heat a dutch oven up over medium high heat.
3. Toss in 10 slices of bacon that have been chopped.
4. When the bacon has cooked for a few minutes and  there is a bit of grease in the bottom of the dutch oven, add the chopped onion. Let these two cook until the bacon is slightly crisp and the onions are almost translucent.
5. Add 3-4 tablespoons of butter. Stir it around and let it melt into the bacon and onions. 
6. Add the sliced potatoes. Give everything a nice stir to incorporate. Add 2-3 more tablespoons of butter and a generous helping of salt and pepper. Stir it all up again so everything is evenly distributed. Put the lid on and let the potatoes cook through. This should take about 20 minutes, depending on the weather (cross your fingers and pray for no wind, won't you?) Also, make sure that you lift the lid and stir things up a couple of times while they cook. Especially watch the potatoes that are on the bottom of the pan, so they don't burn. 
7. When the potatoes are fork tender add 1 (16 ounce) container of sour cream. Give it a nice stir. 
8. Sprinkle 2 cups cheddar cheese over the top. Place the lid back on the dutch oven and remove it from the heat. Once the cheese has melted and sour cream is heated through you are ready to dig in.