1/2 pound bacon
1 onion, medium and minced
1/2 pound cheddar cheese, shredded
1/4 cup butter
Slice the potatoes in a food processor or a salad shredder. Immediately rinse in cold water in a colander. Put in a glass bowl and cover with cold water and a little salt. (These steps are important because they keep the potatoes from turning gray and slimy as they cook!) Cover with saran wrap and heat in microwave on high for 4 minutes. (This is optional; it reduces the cooking time, but you can skip it and still get good results--you'll just need to cook it a little longer.) Heat 12-inch Dutch oven on the stove and saute bacon and onions until bacon is crisp. (You can also do this in a skillet and then move to the D.o.) Melt butter in Dutch oven, then add potatoes after draining water off. Cover and cook 30 to 45 minutes with 14 briquettes on top and 10 beneath. The last 3 minutes lift off lid and add cheese. Put lid back on and let the cheese melt.
(Edited 11 July to add the changes Brian suggested. Thanks, B. You are the best husband in the galaxy!
