Garden Potato Casserole

By HeatherS

Ingredients

• 11/4 pounds baking potatoes, unpeeled, sliced
• 1 small green or red bell pepper, thinly sliced
• 1/4 cup finely chopped yellow onion
• 2 tablespoons butter, cut into bits, divided
• 1/2 teaspoon salt
• 1/2 teaspoon dried thyme
• Black pepper to taste
• 1 small yellow squash, thinly sliced
• 1 cup (4 ounces) shredded sharp Cheddar cheese

Preparation

Step 1

1. Place potatoes, bell pepper, onion, 1 tablespoon butter, salt, thyme and black pepper in CROCK-POT® slow cooker; mix well. Evenly layer squash over potato mixture; add remaining 1 tablespoon butter.

2. Cover; cook on LOW 7 hours, or on HIGH 4 hours.

3. Remove potato mixture to serving bowl. Sprinkle with cheese; let stand 2 to 3 minutes or until cheese melts. Sprinkle with chives, if desired.