1. Slice the potatoes and onions thin.  I use a mandolin to get even slices.
2. Slice the mushrooms, if you did not purchase them already sliced.
3. Mix together sour cream, soup, seasonings, and chicken stock in a separate bowl.
4. Alternately layer the potatoes, onions, bacon, mushrooms and spices into your dutch oven.  I use a 14” Lodge Dutch Oven for this recipe. 
5. Pour sour cream mix over top, it will soak throughout.  
6. Cover Dutch Oven with lid.

Oven Baking

1. If baking in oven, preheat oven to 300°.
2. Bake for approximately 2 hours.  Remove lid from pan
3. during final 10 minutes and evenly spread cheeses over top. 
4. Replace lid and allow cheese to melt; about 10 minutes. 
5. Alternately, leave the lid off and increase heat to broiler to melt cheese, just a few minutes (2-3).

Outdoor Cooking with Charcoal/briquets

1. Evenly spread 25 - 30 briquets out to size of oven bottom. 
2. Place 15 - 20 briquets on top of lid.  Let cook for approximately 2 hours.  Check occasionally. 
3. This dish is cooked when potatoes are fork tender. 
4. Remove lid and evenly spread cheeses over top. 
5. Replace lid and allow cheese to melt, about 10 minutes. 
6. Serve and enjoy!