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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.