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

Pare and thinly sliced potatoes. Toss slices in 1 cup water and 1/2 teaspoon cream of tartar. Drain. Put half of sliced potatoes in greased crock pot. Top with half of onion slices, flour, salt, and pepper. Add remaining sliced potatoes and onions. Sprinkle with remaining flour. Add butter and undiluted soup. Cover and cook on low 7-9 hours or on high for 3-4 hours. Add cheese slices 30 minutes before serving. Recipe may be doubled for the 5 quart model.