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Scalloped Potatoes

2 lb Potatoes, peeled, sliced thin
1/2 ts Cream of tarter
1 sm Onion, slice thin
1/4 c Flour
1 ts Salt
1/4 ts Pepper
2 ts Butter
1 cn Cream of mushroom soup
4 sl American cheese


Toss potato slices in 1 c water and cream of tarter. Drain. Put half of sliced potatoes in greased Westbend cooker ( or greased slow cooker).

Top with half the onion slices, flour salt and pepper. Add remaining potatoes and onions. Sprinkle with remaining flour. Add butter and undiluted soup. Cover and cook between low and medium low in the Westbend cooker approx. 4 hours. ( Low on slow cooker for eight hours ). Add cheese slices about 15-20 minutes before serving ( 30 minutes before for slow cooker).

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