2 cups water

1 teaspoon cream of tartar

5 medium potatoes, thinly sliced

¼ cup flour

1/8 teaspoon freshly ground black pepper

1 ½ cups skim milk

1 cup low fat cheddar cheese, shredded

Combine water and cream of tartar in a large bowl.  Stir.  Add potatoes and stir well.  This will help keep potatoes from darkening.  Drain.  Pour potatoes into a slow cooker.  Stir flour and pepper together in a saucepan.  Whisk in milk gradually until no lumps remain.  Heat and stir until boiling and thickened.  Stir in cheese to melt.  Pour over potatoes in the cooker.  Cover.  Cook on low for 6 to 8 hours.