Ingredients
- 1/2 onion coarsely (chopped)
- 450 gr potatoes (peeled)
- 170 gr ham (cooked)
- 60 gr american cheese (shredded)
- 60 ml milk
- 1 gr thyme
- 1/2 packages cream of mushroom soup
In slow cooker, layer half each of the potatoes, onion, ham and cheese; repeat layers. In small bowl, combine soup, milk and thyme; pour over top. Cover; cook on high setting for 1 hour. Reduce to low setting; cook for 6 to 8 hours or until potatoes are tender.
