- 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
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.