Slow-Cooker Cheesy Scalloped Potatoes

Are all scalloped potatoes cheesy? Or are all cheesy potatoes scalloped? I don't know - but I do know that these are the most delicious and easy thing ever to make, if you can stand waiting a few hours to let them cook. The cold weather is definitely making me crave a big ol' plate of these potatoes.

Ingredients

cream of tartar
cold water

8-10 medium potatoes, sliced thinly
1 onion, diced
salt and pepper to taste
1 cup jack cheese, grated
1 cup cheddar cheese, grated
1 (10 3/4 oz) can cream of chicken soup, undiluted

Directions

In a large bowl, dissolve the cream of tartar in the cold water (you can also use just plain cold water). Use about 1/2 teaspoon per cup of water. As soon as you have sliced the potatoes, put them in the water to keep them from discoloring. Drain well.

Layer half of the potatoes in the bottom of the slow cooker, and top them with half of the diced onion, salt and pepper, and half of the cheese. Repeat layers, and then top with the undiluted soup. Cook on low for 8-10 hours or on high for 4-5 hours.

Variations

To make this a truly vegetarian dish, use a different cream soup in place of the chicken: cream of potato, cream of mushroom, what have you. Also: Because we have such a ginormous slow-cooker, I often use two cans of soup, pouring one in before starting the second potato layer.

Also: The more cheese, the better! I've yet to try anything other than jack and cheddar with this dish, but I'm getting very tempted to try it with either goat's or blue cheese. Mmm.