INGREDIENTS:

  • 6 potatoes peeled and thinly sliced
  • 1 c. shredded cheddar cheese
  • 1/2 c. chopped onion
  • 2 c. diced ham
  • 10.75 oz can cream of mushroom soup
  • 1/2 c. water
  • 1 tsp garlic powder
  • 1/2 tsp kosher salt
  • 1/2 tsp ground black pepper


INSTRUCTIONS:


Grease the inside of the Crock-Pot. Place sliced potatoes on the bottom of the crockpot. Add cheese, onion, and ham and stir together.
In a large mixing bowl, combine cream of mushroom soup, water, garlic powder, salt, and pepper. Pour over potatoes.
Cover, cook on HIGH for about 4 hours until potatoes are fork-tender or cook this on low for 8-10 hours.

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