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12 md Potatoes (4 lb.)
1 lg Onion; sliced thin
1/2 c Flour
2 ts Seasoned salt
1/2 ts Pepper
4 tb Butter
2 cn Cream of mushroom soup
1/2 lb Grated Cheddar (up to 3/4) Cheese
Mix flour, seasoned salt and pepper. Slice potatoes. Toss slices in 2 cups water with 1 teaspoon cream of tartar; drain. Grease slow cooker. Layer potatoes, onion, flour mix- ture, and repeat. Add butter, then add soup (not diluted). Cover and cook on low 7 to 9 hours, High 3 to 4 hours. Thirty minutes before serving, add grated cheese.
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