This recipe has everything I love: potaotes, cheese, mushrooms, and you throw it all in a pot and forget it for several hours. When I first heard the recipe, it was vegetarian (assuming you're a vegetarian who eats cheese), but I, being fairly carnivorous and someone who thought it needed a bit more "smoky" flavor, added the smoky meat, and I also added the mustard. You could easily leave it out or use a nice smoky cheese for the extra flavor. I just happen to like salty, smoky, savory things. I originally heard this recipe from DanaLea and I want to credit her for sharing it.

12 med. potatoes (about 4lb or 2k)
1 tsp. cream of tartar
1 lg. onion, sliced thinly
½ c. flour (whole wheat flour preferred, but white flour is fine)
2 tsp. seasoned salt
½ tsp. pepper or seasoned pepper
4 Tbsp. butter or margarine
2 cans condensed cream of mushroom soup
½ - ¾ lb. (500g-700g)
Cheddar cheese, grated
1-2 Cups chopped cooked bacon or chopped smoked sausage (optional)
In a small bowl, combine the flour, seasoned salt, and pepper. Set aside.

Slice onions. Set aside.

In a large bowl, mix cream of tartar with about 2 cups of cold water. As you slice the potatoes, put the slices in the water. When you're done slicing, toss potatoes thoroughly to coat with the cream of tartar solution. Drain potatoes.

Grease or oil inside of the slow cooker. Layer half the potatoes, half the onion, and half the flour mixture. Repeat. Pour undiluted soup on top. Cover.

Cook on low for 7 to 9 hours (high 3 to 4 hours). Thirty minutes before serving, add cheese and meat.

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