4 potatoes -- peel, slice thin

3 tablespoons flour

salt and pepper 1 16 oz can salmon -- drained and flaked

1 medium onion -- chopped

1 10.75 oz can cream of mushroom soup

1/4 cup water

nutmeg

Place half of the potoes in greased Crock-Pot. Sprinkle with half of the flour , salt and pepper. cover with half the salmon; sprinkle with half the onion. Repeat layers in order.

Combine soup and water. Pour over potato-salmon mixture. Dust with nutmeg. c over and cook on Low for 7 to 10 hours.

Serves 6.