Slow Cooker Amish Ham and Potato Casserole

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!

Spicy Kick: Add diced jalapeños or a pinch of cayenne pepper to the soup mixture for a bit of heat.
Cheese Options: Substitute cheddar with Swiss, Monterey Jack, or a mix of cheeses for a different flavor profile.
Vegetarian Option: Omit the ham and add sliced mushrooms, bell peppers, or zucchini for added texture and taste.
Extra Creaminess: Stir in 1/2 cup of sour cream or cream cheese into the soup mixture for a richer sauce.

Prep Ahead: Slice the potatoes, dice the ham, and mix the sauce the night before. Store everything in the fridge and assemble in the slow cooker the next morning for a quicker start.
Uniform Slices: Use a mandoline slicer to ensure the potatoes are evenly thin for consistent cooking.
Leftover Ham: This recipe is perfect for using up leftover holiday ham or deli ham.
Potato Choice: Russet potatoes work best as they hold their shape, but Yukon Gold potatoes will add a creamier texture.
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven.