Cajun Crawfish Potatoes

Cajun Crawfish Potatoes ¼ cup butter 1 onion, chopped ½ cup chopped green bell pepper 6 large Yukon Gold potatoes, peeled and sliced ¼-inch thick 2 teaspoons garlic salt 2 teaspoons ground black pepper 2 (8-ounce) packages shredded Mexican cheese blend 1½ cups heavy whipping cream 1 pound crawfish tails Preheat oven to 375°. In a medium saucepan, melt butter over medium heat. Add onion and bell pepper, and cook until tender. Set aside. In a 13x9-inch baking dish, evenly distribute 1 layer of potato slices, reserving remaining slices. Season with garlic salt and black pepper. Cover lightly with ¾ cup cheese. Repeat until all potato slices are used. Pour cream over potato mixture. Spread reserved onion mixture evenly over potato mixture, and top with crawfish. Sprinkle with remaining cheese. Cover with aluminum foil, and bake 1 hour and 15 minutes. Remove aluminum foil, and bake until bubbly, about 15 minutes more.