· 2 pounds Potatoes (about 6 medium)
· 1/4 teaspoon Pepper
· 3 tablespoons Butter
· 1 Small onion, thinly sliced
· 1 can Cream of mushroom soup, (10 oz.)
· 1/4 cup Flour
· 1 teaspoon Salt
· 4 slices American cheese
Peel and thinly slice potatoes. Toss slices in 1 cup water and 1/2 teaspoon cream of tartar. Drain. Put half of sl iced 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).
· 1/4 teaspoon Pepper
· 3 tablespoons Butter
· 1 Small onion, thinly sliced
· 1 can Cream of mushroom soup, (10 oz.)
· 1/4 cup Flour
· 1 teaspoon Salt
· 4 slices American cheese
Peel and thinly slice potatoes. Toss slices in 1 cup water and 1/2 teaspoon cream of tartar. Drain. Put half of sl iced 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).
