Over the Fire Scalloped Potatoes

Slice baking potatoes into thin, even slices (about ⅛ inch thick) and place in a large bowl of cold water to prevent browning while prepping remaining ingredients.

Drain the sliced potatoes thoroughly and layer them in a cast iron skillet or heavy-bottomed pot suitable for cooking over fire.

Mix the cream of mushroom soup with ½ cup butter in a bowl until combined, then pour evenly over the potato layer.

Sprinkle garlic salt and pepper to taste over the potatoes, then add sautéed mushrooms if using.

Top the potato mixture with shredded cheddar cheese, distributing it evenly across the surface.

Slice the green onions and scatter them over the cheese layer, then add crumbled bacon if desired.

Cover the skillet with a lid or heavy-duty aluminum foil and position it over medium-hot coals or a steady fire.

Cook for 35–45 minutes, checking occasionally, until the potatoes are fork-tender and the cheese is melted and bubbly.

Remove from heat and let rest for 5 minutes before serving to allow the dish to set slightly.