8-10 med. potatoes, peeled and sliced thin
1 (10 3/4 oz.) can cream of mushroom soup
1/2 soup can of milk
1 (8 oz.) carton sour cream
1/2 med. onion, chopped
Salt and pepper to taste
1 tsp. garlic powder
3-4 c. chopped cooked ham

Combine soup, milk, sour cream, onion, salt, pepper and garlic. Mix together. Mix soup mixture with sliced potatoes. Layer potatoes and ham in 5 quart casserole beginning with potatoes and making 3 layers. Sprinkle top with 1 cup Parmesan cheese. Bake covered in 350 degree oven 1 1/2 hours or until potatoes are tender.