Slow Cooker Creamy Garlic and Parmesan Potatoes

• 12 teaspoon cream of tartar
• 3 lbs russet potatoes, peeled, sliced (about 8 medium)
• 1 (10 3/4 ounce) can condensed golden mushroom soup
• 12 cup water
• 14 cup all-purpose flour
• 3 tablespoons butter or 3 tablespoons margarine, melted
• 12 teaspoon salt
• 14 teaspoon pepper
• 14 teaspoon garlic powder
• 13 cup fresh parmesan cheese, shredded

1. In large bowl, combine 1 cup water and cream of tartar.
2. Add sliced potatoes; toss to coat.
3. Drain, discarding water.
4. Place potatoes in 3 to 4-quart slow cooker.
5. In medium bowl, combine soup, 1/2 cup water, flour, butter, salt, pepper and garlic powder; mix well.
6. Pour mixture over potatoes; stir gently to coat.
7. Cover; cook on Low setting for 5 to 6 hours.
8. Just before serving, sprinkle Parmesan cheese over top.

cream of tartar, russet potatoes, condensed golden mushroom soup, water, flour, butter, salt, pepper, garlic, parmesan cheese

Taken from www.food.com/recipe/slow-cooker-creamy-garlic-and-parmesan-potatoes-486348 (may not work)