2 cups cubed ham (I use leftover ham)
1/4 cup chopped onion
7 to 8 cups thinly sliced potatoes
1 (10 oz.) can cream of mushroom or celery soup (undiluted)
1 (10 oz.) can cheddar cheese soup (undiluted)

Layer sliced potatoes, diced ham and chopped onion in Crock-Pot. Stir the soups together and pour over potatoes.

Cover and cook on LOW for 3 to 4 hours or until potatoes are tender.

Note: You can also cook in oven at 350°F covered for about 1 1/2 to 2 hours or until potatoes are done.

Submitted by: D. Fabro