Dutch Oven Potatoes

This has been a staple recipe for my family since I can remember. They would make this at reunions, camping, and our summer holiday get-togethers. I particularly remember my Uncle Bruce making these, and I absolutely LOVE them. This is a very simple recipe for potatoes in the dutch oven, kind of a "dump cake" version. The only thing I do differently with the recipe is cut my vegetables at home and take them in ziploc bags so that I don't have to do any cutting at the campsite and can just enjoy being up in the mountains.

Sparkling Potatoes

Ingredients:
1/2 lb. bacon, cut into small pieces
1 large onion, sliced thin
2 cloves garlic, minced
8 potatoes, scrubbed with skins left on
1/2 lb. fresh mushrooms
12 oz. can lemon-lime soda
1 tsp. salt
1/2 tsp. pepper
1/2 lb. grated cheddar cheese (the sharper, the better)
1/4 cup chopped parsley
15 top and 9 bottom charcoal briquets

Directions:
1. Light the charcoal briquets and let heat until white. Place dutch oven on top of 9 briquets. Brown bacon in dutch oven. Drain grease and add onion and garlic. Cook until onions are clear.
2. Slice the potatoes while onions are cooking. Layer potatoes and mushrooms in dutch oven with the onions and bacon. Pour the lemon-lime soda over the top and sprinkle with salt and pepper. Cover with lid (and 15 charcoal briquets) and steam potatoes until tender.
3. About halfway through the cooking time, turn mixture to prevent burning. Just before serving, top with cheese and parsley. Continue cooking until cheese melts. Serve directly out of dutch oven.