Toss potato slices in 1 c water and cream of tarter. Drain. Put half of sliced potatoes in greased Westbend cooker ( or greased crockpot). Top with half the onion slices, flour salt and pepper. Add remaining potatoes and onions. Sprinkle with remaining flour. Add butter and undiluted soup. Cover and cook between low and medium low in the Westbend cooker approx.4 hours. ( Low on crockpot for eight hours ). Add cheese slices about 15-20 minutes before serving ( 30 minutes befor for crockpot).

My neighbors and I want to try this recipe but I think we will all have to experiment to get the exact times for the way we are going to make this dish. Orginally posted by W. Van Geffen. Formatted for Mm by Jeannie Allen Sept/97