Creamy Scalloped Potatoes

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Creamy Scalloped Potatoes

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DVO Recipe Center
Serves: 8
   7 to 9 medium potatoes, thinly sliced, about 4 to 5 cups
   1 cup cold water
   1/2 teaspoon cream of tartar
   3 tablespoons butter
   1 medium onion, thinly sliced
   1/4 cup all-purpose flour
   1 teaspoon salt
   1/4 teaspoon ground black pepper
   1 can (10 3/4 ounces) condensed cream of mushroom soup
   4 ounces American cheese, slices or shredded

Toss potato slices in 1 cup water and 1/2 teaspoon cream of tartar, then drain. Put half of sliced potatoes in a buttered or greased 3 1/2 to 4-quart slow cooker. Top with half of onion slices, half of the flour, half of the salt and half of the pepper.

Dot with half of the butter. Repeat layers; dot with remaining butter. Spoon soup over the top. Cover and cook on low 7 to 9 hours, or 3 to 4 hours on high. Add cheese about 30 minutes before serving. This recipe may be doubled for a 5 to 6-quart crockpot.

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