| | Directions | | Place half of potatoes in slow cooker. Top with half of onion, flour, salt and pepper. Repeat layers. Mix together butter, milk, and soup. Pour over potato layers. Cover. Cook on low 6-9 hours, on high 3-4 hours, or until potatoes are soft. Add cheese 30 minutes before serving. |
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| Ingredients | | - |  | 6 potatoes, peeled and thinly sliced (large) |
| - | | 1 onion, thinly sliced (small) |
| - | | 1/4 cup flour |
| - | | 1 teaspoon Salt |
| - | | 1/4 teaspoon pepper |
| - | | 2 tablespoons butter, melted |
| - | | 1/4 cup milk |
| - | | 1 can cream of mushroom soup (10 3/4 ounce can) |
| - | | 4 slices American cheese, or 1 cup grated cheddar cheese |
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