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Creamy Scalloped Potatoes

Ingredients
 


RIVAL CROCKPOT COOKBOOK

2 lb potatoes (about 6 medium)
1/4 tsp pepper
3 tbsp butter
1 small onion, thinly sliced
1 can cream of mushroom soup (10 oz.)
1/4 cup flour
1 tsp salt
4 slice american cheese



 
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Preparation
 
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).

 

 
Servings:
6


 

 

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