- 2 lbs. potatoes (about 6 med.)
- 1 sm. onion, thinly sliced
- 1/4 c. flour
- 1 tsp. salt
- 1/2 tsp. pepper
- 2 tbsp. butter
- 1 (10 1/2 oz.) can cream of mushroom soup
- 4 slices American cheese
1. Pare and thinly slice potatoes. Toss slices in 1 cup water and 1/2 teaspoon cream of tartar. Drain.
2. 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.
3. Cover. Cook on low 7 to 9 hours (high 3 to 4 hours).
4. Add cheese 30 minutes before serving. Double recipe for 5 quart model.
Note: Cooking potatoes in a saucepan of water for 10 minutes, will help the potato cook through while in the crock pot.
Variation: Adding 1 – 1 1/2 c. cubed ham
Happy Crocking!
Love,
Crock Pot Girl
Jenn Bare is the Crock Pot Girl and a busy Wife and Mother who enjoys spending time with her family instead of slaving away in the kitchen. She is also the author of the "Get Crocked: The Definitive Guide to Crockpot Cooking" and founder of GetCrocked.com, named the "#1 Slow Cooking Website" on the Web by "All Women's Talk."
