6 large russet potatoes, sliced into thin rounds
1 ham steak, about 1 1/2 pounds, cut into cubes
1 can (10 oz) condensed cream o' mushroom soup
1 soup can of water
1 cup shredded chedder cheese
1: layer potatoes and ham in slow cooker.
2: combine soup and water in bowl and pour over potatoes and ham.
3. cover and cook on high for 3 1/2 hours until potatoes are fork tender. reduce to low and cook
for another hour.
4. grate cheese and and spread over ham and potatoes and let melt for 5-10 minutes.