Want to turn this dish into a main meal? Add 2 cups of chopped ham placed on top of the potatoes. By rinsing the potatoes in water and cream of tartar it helps to keep them firm during the slow cooking process.




Ingredients:

1 1/2 c. of water, divided
1/2 tsp cream of tartar
8 medium russet potatoes, peeled and sliced
1 (10 ¾ oz.) can golden mushroom soup
1/4 c. of flour
3 tbsp butter, melted
1/2 tsp salt
1/4 tsp pepper
1/4 tsp garlic powder
1/3 c. Parmesan cheese, grated

Directions:

Pour 1 C of the water into a large mixing bowl.
Sprinkle the cream of tartar into the water and stir to dissolve.
Add the potato slices and toss to coat well.
Drain the potatoes and discard the water.
Place the potatoes into the bottom of the crock pot.
In another mixing bowl mix together the soup and the remaining water.
Sprinkle in the flour and stir gently to moisten.
Add the melted butter, salt, pepper and garlic powder.
Whisk gently until all the ingredients are blended together well.
Pour the mixture over the potatoes in the crock pot.
Stir to cover the potatoes with the sauce.
Cover and cook on the low temperature for 6 hours.
Sprinkle the Parmesan cheese over the potatoes just before serving.

Makes 12 servings