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Creamy Scalloped Potatoes
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pounds Potatoes (about 6 medium)
/4 teaspoon Pepper
tablespoons Butter
Small onion, thinly sliced
can Cream of mushroom soup, (10 oz.)
/4 cup Flour
teaspoon Salt
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).
Creamy Scalloped Potatoes
55
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