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This is out of the Crock-Pot Original recipe cookbook
1-1/4 lbs baking potatoes, unpeeled, sliced
1 sm green or red bell pepper, thinly sliced
1/4 cup finely chopped yellow onion
2 tbsp butter, cut into bits, divided
1/2 tsp salt
1/2 tsp dried thyme leaves
black pepper, to taste
1 small yellow squash, thinly sliced
1 cup (4oz) shredded sharp cheddar cheese
1. Place potatoes, bell pepper, onion, 1 tbsp butter, salt thyme and black pepper in 4-1/2 qt crock pot; mix well. Evenly layer squash over potato mixture; add remaining 1 tbsp butter.
2. Cover; cook on Low 7 hrs or on High 4 hrs.
3. Remove potato mixture to serving bowl. Sprinkle with cheese; let stand 2-3 minutes or until cheese melts
Makes 5 servings.
1-1/4 lbs baking potatoes, unpeeled, sliced
1 sm green or red bell pepper, thinly sliced
1/4 cup finely chopped yellow onion
2 tbsp butter, cut into bits, divided
1/2 tsp salt
1/2 tsp dried thyme leaves
black pepper, to taste
1 small yellow squash, thinly sliced
1 cup (4oz) shredded sharp cheddar cheese
1. Place potatoes, bell pepper, onion, 1 tbsp butter, salt thyme and black pepper in 4-1/2 qt crock pot; mix well. Evenly layer squash over potato mixture; add remaining 1 tbsp butter.
2. Cover; cook on Low 7 hrs or on High 4 hrs.
3. Remove potato mixture to serving bowl. Sprinkle with cheese; let stand 2-3 minutes or until cheese melts
Makes 5 servings.
