Crockpot Scalloped Potatoes:

1/2 tsp cream of tartar
1 cup of water
9 medium potatoes sliced
1 small onion sliced
salt and pepper
1 cup of grated cheddar cheese
10 3/4 oz. can of cream soup
1 tsp paprika
flour

Mix cream of tartar into the water.  Pour mixture over the sliced potatoes and mix.  Drain off the water.  Pout half of the potatoes in the crockpot and sprinkle with flour.  Add onions, salt and pepper.  Sprinkle half of the shredded cheese over the potatoes.    Add the rest of the potatoes.  Sprinkle the rest of the cheese on top.  Pour soup on top of the potatoes.  Finally sprinkle paprika on the top.  Cook on for for 8 to 10 hours.

1 cup half and half cream
1tbsp Dijon mustard
2 tbsp parsley or chives
dash of pepper
3 tbsp butter
3 tbsp flour
1 tbsp diced onion
1/4 pound Velvetta cheese
1/4 pound Swiss cheese
1 clove garlic minced
6 medium sized potaotes
1 large onion

Heat oven to 350 degrees.  In samll bowl, blend together half and half cream, mustard and pepper.  In saucepan, heat butter until bubbly.  Add diced onion and saute until transparent.  Add flour to pick up butter.  Saute mixture 1 minute. Add half and half mustard mixture slowly, stirring constantly so no lumps appear.  Thicken slightly and add cheeses.  cook until cheese blends into sauce.  Add parsley and minced garlic.  Lightly butter casserole dish.  Layer potatoes, then onion slices and cheese sauce.  Do this three times or until mixture and vegetables will acommodate.  End with cheese sauce  so potatoes do not burn while baking.  Bake  covered for 1 hour, then remove lid and cook for 30 – 40 minutes.  Potatoes are done when knife is inserted in middle of casserole and should easily reach the bottom.

Ensure that you do not overfill your casserole dish or you will have an oven to clean!

7 large potatoes
1/4 cup chopped green pepper
1/4 cup minced onion
1 can condensed cream of mushroom soup
1 cup milk
1 1/2 – 2 tsp salt
pepper to taste

In a greased baking dish alternate layers of potatoes, green pepper and onion.  Combine remaining ingredients and pour over the potato layers.  Cover to bake.

Bake at 325 degrees for about 45 minutes.  Uncover and bake 20 to 30 minutes longer til the potaotes are soft.