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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Jenn Bartimus
Servings: 6
3 pounds medium-sized potatoes, peeled and sliced
1 onion, chopped
1 cup shredded Cheddar cheese
1 cup chopped or chunked, cooked ham
1 can reduced-fat cream of mushroom soup
½ cup water
Combine the potatoes, onion, cheese and ham in a slow-cooker. Stir together the mushroom soup and water in a small bowl until well mixed; pour over potato mixture in slow-cooker. Cover pot. Cook on high heat for 4 hours or until the potatoes are tender. Stir the mixture just before serving.