8 potatoes
1 (16 oz.) tub dairy sour cream
3 slices bacon, diced
4 onions, chopped
1 env. dry French onion soup mix (Lipton)
shredded cheese (as much as you like)

Peel potatoes and slice about 1/3-inch (1 cm) thick. Place in a saucepan and cook in boiling water until just cooked (so they retain their shape).

Grease casserole dish with butter and layer potatoes on bottom. Place a little diced onion and bacon on top of this and repeat around three times.

For the last layer spread dairy sour cream all over it. Don't be shy! Then chopped onion, diced bacon and mountains of shredded cheese. Finally sprinkle top with the dry soup mix.

Bake at 400°F (200°C) until cooked through and golden brown.

Submitted by: Shelley Ingram