Source: Pillsbury

6 medium potatoes; peeled, sliced
1 medium onion; coarsely chopped
1 1/2 cup cooked ham; cubed
1 cup american cheese; shredded
1 can cream of mushroom soup
1/2 cup milk
1/2 teaspoon thyme leaves

1. In slow cooker, layer 1/2 of the potatoes, onion, ham and cheese; repeat layers.

2. In small bowl, combine soup , milk, and thyme; pour over top.

3. 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.

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