Potatoes, peeled, thinly sliced into bite-size pieces
1 lg. onion, chopped finely
1 pt. whipping cream
2 c. hot water
1 can cream of mushroom soup
2 lb. ham, cut into bite-size pieces

Fill a Dutch oven, 3/4 full with potatoes, onions and ham alternated.

Mix cream, water and soup with egg beater until blended. Heat in saucepan until warm, not boiling. Pour liquids over potato mixture so all potatoes are covered. Cover baking dish and bake 2 hours and 15 minutes at 375 degrees.

Do not substitute cream with milk or half & half. Mixture will thicken with cooking. Stir after 1 hour of baking, replace cover and continue baking.