6 medium potatoes, peeled, sliced 1 medium onion, coarsely chopped 8 ounces cooked ham, cubed 4 ounces shredded American cheese 1 can cream of mushroom soup 1/2 cup milk 1/4 teaspoon thyme leaves
In slow cooker, layer 1/2 of the potatoes, onion, ham and cheese; repeat layers. In small bowl, combine soup, milk and thyme; pour over top. Cover; cook on high setting for 3 hours. Reduce to low setting; cook for 2 to 2 1/2 hours or until potatoes are tender.
karenality September 9, 2012 COMMENT: I am trying this recipe now.
The only thing that I have changed is I have added the following to jazz it up a bit...
Instead of ham (which I didn't have) I have added 3 slices of bacon bits, I am using 2 cups of cut-up cooked chicken and I added salt, pepper, paprika and parsley. I didn't have regular mustard so I used dijon mustard instead! YUM. It's in my crockpot now! I can't wait until it's done!! I'm ready for dinner...(4 more hours to go! Patiently waiting...)
Guest Foodie December 25, 2011 REVIEW:
Very easy and delicious. I was making a dish that took up the space in my oven and still wanted to do Au Gratin Potatoes. This fit the bill very well! I added a little sour cream, just for fun. I will definitely make this again.
Donna in Georgia
Member since: Apr 26, 2011
tbdove April 26, 2011 REVIEW:
This was wonderful. I used our leftover Easter ham and substituted cream of chicken soup because my family doesn't like cream of mushroom. In my crockpot it was completely done in 3 hours. My family loved it.
Okie Lady July 13, 2009 REVIEW:
While enjoyable, I would have to say this is somewhat bland. It would be good with something to spice it up. I followed the recipe and instructions almost to the letter, but with extra cheese. Maybe some green bell pepper? I might make this again.
Member since: Jan 24, 2009
xesq57 February 24, 2009 REVIEW:
I made this for our high school teachers. It was so easy ad fast. Some of the teachers requested the recipe!!!
Member since: Jun 23, 2007
vhutchins February 1, 2009 REVIEW:
This is a real winner...Almost as good as Mom used to make
jereza January 20, 2008 REVIEW:
too thin. I thought it would be more like scalloped potatoes. I won't make it again
Kathleen August 23, 2006 REVIEW:
Intrigued by the minimalist ingredient descriptions, I decided to make this supper for our weekly "experiment" night -- even though I don't really like ham or onion. What a nice surprise! Served four of us with no leftovers. (Substituted mild Cheddar for the American because I couldn't find any of the latter already shredded.)
It's ok to cheat a little by using convenience foods in your cooking. Refrigerated crescent roll dough comes in very handy in recipes like cheddar spinach appetizer squares, mini pepperoni rolls, or simple bear claws.