Crockpot creamy scalloped potatoes
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Potatoes (about 6 medium) |
| ¼ | teaspoon | Pepper |
| 3 | tablespoons | Butter |
| 1 | Small onion, thinly sliced | |
| 1 | can | Cream of mushroom soup (10 oz.) |
| ¼ | cup | Flour |
| 1 | teaspoon | Salt |
| 4 | slices | American cheese |
Directions
Peel and thinly slice potatoes. Toss slices in 1 cup water and ½ 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