Dad's Dutch Oven Potatoes

By Stef -

We grew up eating these, and they have only gotten better with time. He's changed the recipe a ton over the years, but this is the current one, and also the best (in my opinion). Some of these measurements are not exact, and you can swap out the sausage for ham or chicken or whatever. I also added 1/4 lb. smoked gouda, which he doesn't use, but I really liked. I also used probably 1/3 lb. sharp cheddar

5 lbs. Yukon gold potatoes, cut into bite-sized chunks

Campbell’s cheddar cheese soup (2 cans)

Buttermilk (1 can full)

2 onions, chopped coarsely

2-4 TBS cube Butter

Sour cream (a few spoonfuls)

Sausage 

Sharp cheddar

Brown sausage, take out and set aside. Brown onions, then also take out and set aside. Add potatoes to your dutch oven until they come up to almost the rim. Pour on sausage and onions.  In a large bowl combine the cheddar soup, milk, butter, and other dairy. Stir and salt to taste. Dump over potatoes. Cook 1.5 hours at 375. Take lid off and stir before serving. 

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