This stew is baked in individual crocks in the oven. I suppose it could also be done in a crockpot, but I really like the way it turns out individually.
Southern Vegetable Stew
2 pounds yellow squash, peeled and sliced into 1/4-inch rounds
6 waxy potatoes, peeled and sliced into 1/4-inch rounds
10 Roma tomatoes, sliced into rounds
2 onions, chopped
3 garlic cloves, pressed
3 cups sour cream
1 tablespoon minced fresh dill
1 tablespoon distilled white vinegar
freshly ground black pepper
Recommended Special Equipment
6 Small individual crocks
Preheat oven to 400 degrees F. Place a deep roasting pan 1/4 filled with hot water in the oven.
Whisk together sour cream, vinegar, garlic, dill, and a pinch each of salt and pepper. Cover and refrigerate.
Season the squash and potatoes with salt and pepper. Heat a small amount of oil in a skillet and fry squash and potatoes, in batches, until about half done, then drain on paper toweling.
Saute onions in a small amount of oil until golden.
Arrange the vegetables in the individual crocks as follows (you could also layer in a 8-inch baking dish and cover it with aluminum foil): Squash, potatoes, onions, tomatoes, sour cream sauce. Repeat until all ingredients are used being sure sour cream is on top of each. Cover the crocks and place in the roasting pan. The water should come about half-way up the sides of the crock. Bake until the potatoes are fork tender, about 45 minutes.