6 cups potatoes, sliced and peeled
1 medium onion, coarsely chopped
1 1/2 cups cooked ham, cubed
4 ounces American cheese, shredded
10 3/4 ounces can condensed cream of mushroom soup
1/2 cup milk
1/4 teaspoon thyme
In slow cooker, layer half each 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 1 hour. Reduce to low setting, cook for 6 to 8 hours or until potatoes are tender.
Crock-Pot Cook’ N Carry 6-Quart Oval Manual Portable Slow Cooker, Stainless Steel