Creamy Scalloped Potatoes

Creamy Scalloped Potatoes

2 lb Potatoes
1 sm Onion – thinly sliced
1/4 c Flour
1 t Salt
1/4 t Pepper
2 T Butter
1 cn Cream of mushroom soup
4 sl American cheese

Pare and thinly slice potatoes. Toss slices in 1 cup water and 1/2 tsp. cream of tartar. Drain. Put half of sliced potatoes in greased slow cooker. 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 (200 degrees) for 7 to 9 hours (or, high, 300 degrees, 3 to 4 hours). Add cheese slices about 30 minutes before serving. Recipe may be doubled for 5 quart slow cooker.