Cheesy Potato Casserole *Crystal Lemon 2 lb. frozen hash browns 2 cups shredded mozzarella cheese 2 cups shredded cheddar cheese 16 oz. sour cream 2 cans of cream of potato soup Lightly oil Dutch Oven. Combine all ingredients in a very large bowl. Scoop mixed ingredients into the pan flatten with spoon or spatula. Bake for 1 ½-2 hours (350 degrees). CREAMY RANCH POTATOES *Mindy Ross 2 lbs. small red potatoes, quartered w/skin left on 1 pkg. cream cheese 1 envelope buttermilk ranch dry salad dressing mix 1 can cream of potato soup Put potatoes in Dutch oven. In another bowl, combine cream cheese and salad dressing mix. Stir in soup. Add mixture to potatoes. Cover and cook 3-4 hours, or until potatoes are tender and bubbly. 10 Coals Top, 13 bottom (300 degrees). Stir to blend before serving. Makes 6 servings Potatoes Supreme Dutch Oven & Outdoor Cooking Y2K Edition 6-8 Potatoes, shredded 3 Large Carrots, Shredded 1 Large onion, diced *Favorite Veggies 3 Cups cheddar cheese, shredded 1 pint Sour Cream *zucchini, summer squash, cauliflower, corn or any other combination Layer all ingredients in Dutch Oven, except sour cream and cheese. Bake for about 45 minutes or until veggies are done. Remove from heat source. Add sour cream and cheese. Stir in veggies until mixed, put a little more cheese on top and replace lid and let cheese melt in hot oven. Scalloped Potatoes *Dutch Oven & Outdoor cooking Homespun Edition 5 potatoes, sliced 1 Onion, chopped 1 can cream of Mushroom soup 1 can milk Fresh ground pepper Butter Mix soup and milk in a bowl. Layer half of the potatoes in the bottom of a 10" Dutch Oven. Sprinkle with half of the onions and half of the soup mixture. Dot with butter and repeat. Sprinkle pepper on top of all. cover and cook in hot coals, about 350 until potatoes are tender, 1 hour.