12	med.	potatoes (4 lb.)
1	lg.	onion, sliced thin
1/2	c.	flour
2	tsp.	seasoned salt
1/2	tsp.	pepper
4	tbsp.	butter
2	cans	cream of mushroom soup
1/2 - 3/4	lb.	Cheddar cheese, grated

Mix flour, seasoned salt and pepper. Slice potatoes. Toss slices in 2 cups water with 1 teaspoon cream of tartar; drain. Grease crock-pot. Layer potatoes, onion, flour mixture, and repeat. Add butter, then add soup (do not dilute). Cover and cook on low 7 to 9 hours (high 3 to 4 hours). Thirty minutes before serving, add grated cheese.