Slow Cooker Creamy Garlic and Parmesan Potatoes

From the BettyCrocker.com websites...."Let potatoes soak up creamy mushroom and garlic flavors, then sprinkle with Parmesan to add a flavorful snap. "

• Ready In: 6 hrs 15 mins
• Serves: 12
• Yields: 1 pot

Ingredients

• 1⁄2 teaspoon cream of tartar
• 3  lbs russet potatoes, peeled, sliced (about 8 medium)
• 1 (10 3/4ounce) can  condensed golden mushroom soup
• 1⁄2 cup water
• 1⁄4 cup all-purpose flour
• 3  tablespoons butter or 3  tablespoons margarine, melted
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon pepper
• 1⁄4 teaspoon garlic powder
• 1⁄3 cup fresh parmesan cheese, shredded

Directions

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