Ingredients
– 4 cups thinly sliced potatoes (about 6 medium spuds)
– 1 onion, thinly sliced
– 1 1/2 cups cooked ham, diced
– 1 cup shredded cheddar cheese
– 1 can (10 3/4 oz) cream of mushroom soup
– 1/2 cup milk
– 1/2 cup sour cream
– 1/4 teaspoon garlic powder
– 1/2 teaspoon paprika
– Salt and pepper to taste
– Butter for greasing
– Fresh parsley, chopped (for garnish)
Directions
1. Start by greasing your slow cooker with a bit of butter to keep things from sticking.
2. Layer half of the sliced potatoes, half the onions, and half the ham in the slow cooker.
3. Sprinkle with half the shredded cheese.
4. Repeat the layers with the remaining potatoes, onions, and ham.
5. In a small bowl, mix together the cream of mushroom soup, milk, sour cream, garlic powder, paprika, salt, and pepper until well blended.
6. Pour this creamy mixture evenly over the top of the potato, onion, and ham layers.
7. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the potatoes are tender and the flavors have married beautifully.
8. In the last few minutes of cooking, sprinkle the remaining cheese over the top, and let it melt.
9. Garnish with chopped parsley before serving to add a fresh touch to this hearty dish.
Variations & Tips
– Feel free to mix things up by adding different cheeses; a smoky gouda or a sharp provolone can add an entirely new dimension.
– If you’re looking to lighten up the recipe, you can use low-fat sour cream and a heart-healthy cream soup alternative.
– For those who like a bit of a crunch, toss in some crispy fried onions on top during the last 30 minutes of cooking.
– Make it vegetarian by omitting the ham and using cream of celery soup instead – still just as comforting.
– And remember, the thinner you slice the potatoes, the more tender they’ll become in the slow cooker’s gentle warmth.

There you have it, dears. A classic dish that’s stood the test of time, ready to serve as the centerpiece of your next family gathering or to bring a touch of tradition to any humble supper.