Crock-Pot Scalloped Potatoes
2 lbs. potatoes (about 6 medium)
1/4 t. pepper
3 T. butter
1 small onion, thinly sliced
1 can cream of mushroom soup – (10 oz.)
1/4 C. flour
1 t. salt
4 slice American cheese
Peel and thinly slice potatoes. Toss slices in 1 cup water and 1/2 teaspoon cream of tartar. Drain.
Put half of sliced 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.
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