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.
Guest Foodie 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
Apr 26, 2011
tbdove Member since: 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.
Feb 24, 2009
xesq57 Member since: January 24, 2009 REVIEW: I made this for our high school teachers. It was so easy ad fast. Some of the teachers requested the recipe!!!
Feb 1, 2009
vhutchins Member since: June 23, 2007 REVIEW: This is a real winner...Almost as good as Mom used to make
Jan 20, 2008
jereza REVIEW: too thin. I thought it would be more like scalloped potatoes. I won't make it again
Aug 23, 2006
Kathleen 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.)