by Mark and Natalie Casper
For a 12", 6 quart Dutch Oven
5 lbs Precooked potatoes; peeled and cubed
1/2 c Margarine
16 oz Sour cream
2 cans Cream of chicken soup
2 c Grated cheese
1 bunch Green onions
Melt 1 cube of butter in bottom of Dutch Oven. Add potatoes. Warm. Season with salt and pepper.
Mix sour cream with soup and most of the cheese. Add to potatoes and mix together.
Cook 45 minutes. 12-14 briquets top and bottom. Stir every 15 minutes.
If desired, top with chopped green onions and cheese, just until cheese melts.
I made this recipe for my family and loved it! I did change a couple things, like grating the potatoes instead of cubing them and didn't use any green onions because we didn't have any. I also changed half of the sour cream to heavy cream because we ran out and it was super yummy!
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