Slow Cooker Garlic and Parmesan Potatoes

By Nanatimesthree

Ingredients

• 1/2 tsp. cream of tartar
• 8 russet potatoes, peeled, sliced (three pounds)
• 1 large onion, sliced
• 1 can condensed mushroom soup
• 1/2 cup water
• 1/4 cup flour
• 3 tablespoons butter, melted
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1/2 tsp. garlic powder
• 1/3 cup shredded fresh parmesan cheese

Preparation

Step 1

In large bowl, combine 1 cup water and cream of tartar. Add sliced potatoes and onion; toss to coat. Drain off water. Place 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 and cook on low for 5 to 6 hours.

Just before serving, sprinkle parmesan cheese over top.