Crockpot Scalloped Potatoes

2 cups water
1 T cream of tartar
5 medium potatoes sliced thin
1/4 cup flour
1 t salt
1/8 t pepper
1 1/2 cup milk
1/2 cup grated sharp cheddar cheese

Combine water and cream of tarter in a large bowl. Stir and add the potatoes. This will keep them from darkening. Drain the liquid from potatoes and put potatoes into the crockpot.

Stir flour, salt and pepper in saucepan. Whisk in milk gradually till no lumps remain. Heat and stir till boiling and thick. Stir in cheese to melt. Pour over potatos in crockpot.

Cover and cook on low for 6-8 hours.

Garlic & Herb Blend Twice-Baked Potatoes

4 Potatoes
1 Tablespoon butter
Milk
1 Tablespoon Wildtree Garlic & Herb Blend
½ cup (2 ounces) shredded cheddar cheese

Bake the potatoes at 400 degrees for 45 minutes. Cut the potatoes lengthwise into halves. Scoop the pulp from the potatoes into a bowl, reserving the shells. Add the butter and desired amount of milk to the pulp and mash. Add the Garlic & Herb Blend and mix well. Spoon the mixture into the reserved shells and sprinkle with the cheese. Arrange on a baking sheet. Bake at 350 degrees until the cheese is bubbly.