Source: Rival

4 potatoes, peeled and thinly sliced
3 tablespoons flour
Salt and pepper
1 (16 ounce) can salmon, drained and flaked
1 medium onion, chopped
1 (10 3/4 ounce) can cream of mushroom soup
1/4 cup water
Nutmeg

Place half of the potatoes in greased crockpot. 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. Cover and cook on LOW for 7 to 10 hours.

Serves 6.