From the kitchen of Bill Burnett of Goshen, Ind.
*Note: To prevent darkening, toss sliced uncooked potatoes in a mixture of 1 cup water and half a teaspoon of cream of tarter, then drain and proceed with recipe.
- 8 potatoes thinly sliced
- 1 onion chopped
- 1 pkg.(1 oz.) country style gravy mix.
- 1 can (10.5 oz) cream of mushroom soup
- 2 cups water
- 2 cups shredded cheddar cheese
- 1 pound fully cooked ham (cut into 1" cubes)
Combine potatoes, onion and ham in lightly greased stone ware.
Combine gravy mix, mushroom soup and water. Whisk until completely combined.
Pour gravy mixture over potatoes and cover. Cook on low 7-9 hours. (High 3-4 hours.)
Top with cheese in the last 30 minutes of cooking.