- 2 lbs. potatoes (about 6 medium)
- 1/4 t. pepper
- 3 T. butter
- 1 small onion, thinly sliced (optional)
- 1 can cream of mushroom soup – (10 oz.)
- 3/4 cup milk
- 1/4 C. flour
- 1 t. salt
- 4 slice American cheese
Peel and thinly slice potatoes. Put sliced potatoes in greased CROCK-POT. Top with onion slices. Mix flour and milk together along with undiluted soup and butter, salt and pepper then pour over potatoes. You can layer diced ham with the potatoes, or you can place pork chops on top of the soup/potatoes and cook. Add the cheese slices during the last 30 minutes of cooking. If you use pork chops you will need to brown them on stovetop in frying pan first, and you may want to eliminate the cheese.
Cover and cook on LOW 7 to 9 hours (HIGH: 3 to 4 hours).
Submitted by HBHW reader Granny Annie.
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