Red Speckled Potatoes

• 7 whole Medium Sized Russet Potatoes, Thinly Sliced
• 1 whole Medium Sized Onion, Thinly Sliced
• 1 whole Red Bell Pepper, Diced
• 2 cups Mild Cheddar Cheese, Shredded
• 2 Tablespoons Butter
• 1/2 cups Chicken Broth
• 1/2 teaspoons Italian Herb Seasoning
• 1-1/2 teaspoon Mustard
• 1/2 teaspoons Garlic Salt
• 1/2 teaspoons Pepper

1. Preheat oven to 375u0b0F and grease a square baking dish (I used a cast iron skillet). Place half of the thinly sliced potatoes on the bottom layer, then top with half of the thinly sliced onions. Top the onions with half of the diced red pepper, then top with half of the cheese, then top with all of the butter cut into pats.
2. Remember this layering process, because now you have to do it all over again. Start with the potatoes, and layer the onions, red pepper, and cheese on top.
3. In a small bowl, whisk together the chicken broth, herb seasoning, mustard, garlic salt, and pepper. Once it is all mixed up well, pour this evenly over the top of the potatoes.
4. Cover with a lid or aluminum foil and bake for one hour. Uncover and bake for an additional 10 minutes.

potatoes, onion, red bell pepper, cheddar cheese, butter, chicken broth, italian herb seasoning, mustard, garlic salt, pepper

Taken from tastykitchen.com/recipes/sidedishes/red-speckled-potatoes/ (may not work)