Recipe - Creamy Scalloped Potatoes

RIVAL CROCKPOT COOKBOOK
2 pound Potatoes (about 6 medium)
One fourth teaspoon Pepper
3 tablespoon Butter
1 Small onion, thinly cut or sliced up
1 cn Cream of mushroom soup
(10 oz.)
One fourth cup Flour
1 teaspoon Salt
4 sl American cheese

Peel and thinly slice potatoes. Toss slices in 1 cup water and One half teaspoon
cream of tartar. Drain. Put half of sl iced potatoes in greased CROCKPOT.
Top with half of onion slices, flour, salt and pepper. Add remaining cut or sliced up
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
5quart model).

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini