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