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Potato Casserole with Creamy Cheese Sauce


Makes 8 cups


2 pounds russet potatoes, sliced
2 medium yellow squash, cut into 1/4-inch slices
1 cup chopped onions
1 cup chopped red bell pepper
1/3 cup water
2 tablespoons butter
3/4 teaspoon dried thyme leaves
3/4 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon ground red pepper
1/2 cup half and half
8 slices processed American cheese


  1. Place all ingredients into slow cooker except half and half and cheese in the order listed above. Cover; cook on HIGH 3 hours.
  2. Remove vegetables with slotted spoon and place in serving bowl. Stir half and half and cheese into slow cooker. Cover; cook 5 minutes or until cheese melts. Whisk until well blended; pour over vegetables.

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