2 lb Potatoes (about 6 medium)
1/4 ts Pepper
3 tb Butter
1 ea Small onion, thinly sliced
1 cn Cream of mushroom soup
- (10 oz.)
1/4 c Flour
1 ts Salt
4 sl 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). From Rival Crock-Pot cookbook, date unknown
