2 lbs. potatoes or 6 med. thinly sliced
1 sm. onion thinly sliced
1/4 c. flour
1 tsp. salt
1/4 tsp. pepper
3 tbsp. butter
1 (10 oz.) can cream of mushroom soup
4 slices American cheese
1 c. water
1/2 tsp. cream of tartar

Toss potato slices in water and cream of tartar. Drain. Put half of potatoes in greased crockpot. Top half of onion slices, flour, salt and pepper. Add remaining potatoes and onions and sprinkle rest of flour on top. Add butter and undiluted soup. Cover and cook on low 7 to 9 hours or high 3 to 4 hours. Add cheese 30 minutes before serving. Recipe may be doubled.