4 potatoes, peeled and thinly sliced
3 tablespoons flour
salt and pepper
1 16 ounce can salmon, drained and flaked
1 medium onion, chopped
2 eggs, beaten
1 tablespoon butter or margarine
2 cups milk, scalded
nutmeg
Place half the potatoes in greased crockpot. Sprinkle with half the flour, salt and pepper. Cover with half the salmon. Sprinkle with half the onion. Repeat layers in order. Gradually add beaten eggs and butter to scalded milk. Stir well. Pour over potato salmon mixture. Dust with nutmeg. Cover and cook on low setting for 7 to 10 hours. Serves 4.
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