I usually serve mine with a hearty side salad. This one is requested often. It works extremely well with some left over ham.
10 medium potatoes (about 3 pounds), peeled and thinly sliced
3 cups cubed cooked ham
2 large onions, thinly sliced
2 cups (8 ounces) shredded cheddar cheese
1 can (10-3/4 ounces) condensed cream of mushroom soup
1/2 teaspoon paprika
1/4 teaspoon pepper
In a greased 6-qt. slow cooker, layer half of the potatoes, ham, onions and cheese. Repeat layers. Pour soup over top. Sprinkle with paprika and pepper.
Cover and cook on low for 8-10 hours or until potatoes are tender.