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CROCK-POT CHEESE POTATOES

12 medium potatoes, (4 lb.)
1 large onion, sliced thin
1/2 cup flour
2 teaspoons seasoned salt
1/2 teaspoon pepper
4 tablespoons butter
2 cans cream of mushroom soup
1/2 to 3/4 lb grated Cheddar cheese

Mix flour, seasoned salt and pepper. Slice potatoes. Toss slices
in 2 cups water with 1 teaspoon cream of tartar; drain. Grease
crock-pot. Layer potatoes, onion, flour mixture, 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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