Go to: Just Slow Cooking Recipes Home Page|
Click/Tap 'Back' to go to the recipe list you were browsing.
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).
Some general comments about this recipe:
Can't find database. Query terminated.