Crock-pot cheese potatoes

Yield: 1 Servings

Measure Ingredient
12 mediums Potatoes (4 lb.)
1 large Onion; sliced thin
½ cup Flour
2 teaspoons Seasoned salt
½ teaspoon Pepper
4 tablespoons Butter
2 cans Cream of mushroom soup
½ pounds Grated Cheddar (up to 3/4)
\N \N Cheese

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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