medium potatoes (about 3 pounds), peeled and thinly sliced
cups cubed fully cooked ham
large onions, thinly sliced
cups (8 ounces) shredded cheddar cheese
can (10-¾ ounces) condensed cream of mushroom soup, undiluted
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In a greased 6-qt. slow cooker, layer half of the potatoes, ham, onions and cheese. Repeat layers. Pour soup over top. Sprinkle with paprika and pepper. Cover and cook on low for 8-10 hours or until potatoes are tender.