2 lbs. potatoes
1 lb. bacon
2 cans mushrooms
1 can cream of mushroom soup
1 lb. American cheese
1 med. onion
4 tsp. cream of tartar
Paprika

Peel and slice potatoes thin. Mix 4 cups water and 4 teaspoons cream of tartar and pour over potatoes. Toss and drain. Slice onion thin and set aside. Fry bacon crisp and set aside, save drippings. Grate cheese and set aside.

Now layer potatoes, onions, bacon, cheese and mushrooms in two layers in crock pot. Drizzle small amount of bacon drippings over layers. Salt and pepper as desired. Cover last layer with a can of cream of mushroom soup. (Do not dilute.) Sprinkle with paprika. Cook on low 7 hours or on high for 3 to 3 1/2 hours. Stir before serving.