Scalloped potatoes were a standard as I was growing up. Sometimes Mom layered them with ham as well as corn, sometimes she put hot dogs on top and broiled them at the end of the cooking time. Trying to write down her recipe would mean guessing amounts, she did it, I watched, and I do it. The recipe I am posting I got from Cooks.com. It is awesome, easy and turns out perfect. I have layered it with both ham and corn and with only corn, never used the hot dogs though. The cheese is optional. 2 lbs thinly sliced potatoes, 6 medium, peeled or scrubbed with skins still on 1 sm onion thinly sliced 1/4 c flour 1 t salt 1/4 t pepper 3 T butter 1 can cream of mushroom soup 4 slices American cheese, (or other as desired) 1 c water 1/2 t cream of tartar Toss potato slices in water and cream of tartar. Drain. Put half of potatoes in greased crockpot. Top with half of onion slices, ham, corn etc. Sprinkle with half of flour, salt and pepper. Make second layer and sprinkle rest of flour and seasonings on top. Add butter and undiluted soup, cover and cook on low 7-9 hours, or high 3-4. Add cheese 30 min before serving. Recipe may be doubled. My notes tell me I added the grated ,co-jack cheese in with the layers, have made it without the flour and I know once I forgot to rinse the potatoes in the cream of tartar. Turned out every time.