Ingredients:2 to 3 cups diced ham8 to 10 medium sized potatoes, peeled and thinly slicedSalt and pepper1 large onion, sliced thin3 cups shredded cheddar cheese1 can (10.75 ounces) cream of mushroom soup1 can (10.75 ounces) cream of celery soup1 cup milk1/4 teaspoon paprikaDirections:Layer half of the potatoes into a slow cooker that has been sprayed with cooking spray or use a slow cooker liner. Season potatoes with a little salt and pepper. Top with half of the cheese and ham. Repeat with a second layer of potatoes and ham. In a large bowl whisk together soup and milk. Spoon the soup mixture over the top of the potatoes. Sprinkle remaining cheese on top and then paprika. Cover and cook on high for 3 to 4 hours until potatoes are tender or on low for 6 to 8 hours.Recipe from Festival Foods.
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