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

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