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 crock pot. 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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