1 lb. bacon, cut in half
2 lbs. gold, white or Russet potatoes, peeled and sliced 1/8 inch thick
1 tsp. salt and pepper
3 tbsp. butter
10 oz. sharp Cheddar cheese
1 c. sour cream
3 tbsp. minced chives

Prepare the barbecue. Layer 1/3 of bacon in 11 x 8 inch foil pan, spread 2 layers of potatoes. Sprinkle with salt and pepper. Add small amounts of butter on every 5th potato or so. Then some cheese and sour cream mixed with chives. Keep making layers until you end up with sour cream. Cover with foil tightly. Grill for 30 to 40 minutes. Slit at bottom of pan to drain fat.

Serves 4 to 6.