** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
2. Toss slices in 1 cup water and 1/2 teaspoon cream of tartar.
3. Drain. Put half of sl iced potatoes in greased CROCK-POT.
4. Top with half of onion slices, flour, salt and pepper.
5. Add remaining sliced potatoes and onions. Sprinkle with remaining flour.
6. Add butter and undiluted soup. Cover and cook on Low 7 to 9 hours.
7. (High: 3 to 4 hours). Add cheese slices 30 minutes before serving (Recipe may be doubled for 5-quart model).
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Butter, Gluten, Mushroom, Potato, Onion allergies.
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