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Ingredients
- 475 ml water
- 1 tsp cream of tartar
- 2 medium potatoes, thinly sliced
- ¼ cup (31 g) flour
- 1/8 teaspoon black pepper
- 1½ cups (355 ml) skim milk
- ½ cup (55 g) shredded Swiss cheese
- ½ cup (58 g) shredded Cheddar
Method
- Combine water and cream of tartar in large bowl
- Stir
- Add potatoes
- Stir well
- This helps keep potatoes from darkening
- Drain
- Turn potatoes into slow cooker
- Stir flour and pepper together in saucepan
- Whisk in milk gradually until no lumps remain
- Heat and stir until boiling and thickened
- Stir in cheeses and continue cooking until melted
- Pour over potatoes in cooker
- Cover and cook on low 6 to 8 hours
- Yield: 6 servings
- Per serving: 336 g water; 331 calories (13% from fat, 18% from protein, 69% from carb)
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Combine water and cream of tartar in large bowl Stir Add potatoes Stir well This helps keep potatoes from darkening Drain Turn potatoes into slow cooker Stir flour and Continue Reading →