Ingredients
- 1 onion
- 2 pound potatoes
- 3 tablespoon butter
- 1/4 cup flour
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 4 slices american cheese (sliced)
- 1 package cream of mushroom soup
Peel and thinly slice potatoes. Toss slices in 1 cup water and 1/2 teaspoon cream of tartar. Drain. Put half of sliced potatoes in greased CROCK-POT. Top with half of onion slices, flour, salt and pepper. Add remaining sliced potatoes and onions. Sprinkle with remaining flour. Add butter and undiluted soup. Cover and cook on Low 7 to 9 hours. (High: 3 to 4 hours). Add cheese slices 30 minutes before serving (Recipe may be doubled for 5-quart model).