6 med. (2 lb.) potatoes, peeled and sliced
1 med. onion, chopped
8 oz. cooked ham, cubed
4 oz. shredded American cheese
10 3/4 oz. can cream of mushroom soup
1/2 c. milk
1/4 to 1/2 tsp. thyme leaves
In slow cooker layer: 1/2 potatoes, onion, ham, cheese. Repeat layers. In small bowl, mix soup, milk, thyme. Pour over potatoes. Cover, cook on HIGH setting for 3 hours. Reduce heat to LOW setting for 2 to 2 1/2 hours until potatoes are tender.
Makes 6 servings.