Title: Creamy Scalloped Potatoes
Categories: Vegetable Crockpot
Yield: 6 Servings
| 2 | lb | Potatoes (about 6 medium) |
| 1/4 | ts | Pepper |
| 3 | tb | Butter |
| 1 | | 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 posted by Bud
CLoyd