Instructions :
Prepare the Layers:
In a slow cooker, layer half of the thinly sliced potatoes, followed by half of the diced ham and half of the chopped onion.
Sprinkle with half of the shredded cheddar cheese.
Repeat the Layers:
Add the remaining potatoes, ham, and onion as a second layer.
Make the Sauce:
In a medium bowl, combine the cream of mushroom soup, milk, garlic powder, salt, and pepper. Mix until smooth.
Assemble the Casserole:
Pour the soup mixture evenly over the layers in the slow cooker, ensuring it seeps through to the bottom.
Dot the top with small pieces of butter.
Cook the Casserole:
Cover the slow cooker and cook on low for 6-8 hours, or until the potatoes are fork-tender.
Add the Final Touch:
About 30 minutes before serving, sprinkle the remaining shredded cheddar cheese over the top. Cover and let the cheese melt completely.
Serve and Enjoy:
Serve warm and enjoy this creamy, cheesy, and satisfying casserole!
