Crockery Pot Cheese Potatoes

12 med. potatoes (4 lb.)
1 lg. onion, sliced thin
1/2 c. flour
2 tsp. seasoned salt
1/2 tsp. pepper

4 tbsp. butter
2 cans cream of mushroom soup
1/2 – 3/4 lb. Cheddar cheese, grated

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 (do not dilute). 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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