CREAMY SCALLOPED POTATOES
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6 servings
2 lb Potatoes (about 6 medium)
1/4 ts Pepper
3 tb Butter
1 Small onion, thinly sliced
1 cn Cream of mushroom soup
- (10 oz.)
1/4 c Flour
1 ts Salt
4 sl 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). From Rival
Crock-Pot cookbook, date unknown
posted by Bud Cloyd
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