|12 mediums||Potatoes (4 lb.)|
|1 large||Onion; sliced thin|
|2 teaspoons||Seasoned salt|
|2 cans||Cream of mushroom soup|
|½ pounds||Grated Cheddar (up to 3/4)|
Mix flour, seasoned salt and pepper. Slice potatoes. Toss slices in 2 cups water with 1 teaspoon cream of tartar; drain. Grease crock-pot. Layer potatoes, onion, flour mix- ture, and repeat. Add butter, then add soup (not diluted). Cover and cook on low 7 to 9 hours, High 3 to 4 hours.
Thirty minutes before serving, add grated cheese.
Posted to recipelu-digest Volume 01 Number 280 by "Diane Geary" <diane@...> on Nov 20, 1997
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