Source: Jan Taylor
1/2 teaspoon cream of tartar
3 pounds (about 8 medium) russet potatoes, peeled, sliced
1 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
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.
Makes 12 (1/2 cup) servings.
ENJOY!