Ingredients
1/2
teaspoon cream of tartar
3
lb. (about 8 medium) russet potatoes, peeled, sliced
1
(10 3/4-oz.) can condensed golden mushroom soup
1/2
cup water
1/4
cup all-purpose flour
3
tablespoons butter or margarine, melted
1/2
teaspoon salt
1/4
teaspoon pepper
1/4
teaspoon garlic powder
1 1/3
oz. (1/3 cup) shredded fresh Parmesan cheese, if desired
Preparation
In large bowl, combine 1 cup water and cream of tartar. Add sliced potatoes; toss to coat. Drain, discarding water. Place potatoes in 3 to 4-quart slow cooker.
In medium bowl, combine soup, 1/2 cup water, flour, butter, salt, pepper and garlic powder; mix well. Pour mixture over potatoes; stir gently to coat.
Cover; cook on Low setting for 5 to 6 hours.
Just before serving, sprinkle Parmesan cheese over top.
