6 md Potatoes, peeled, sliced
1 md Onion, coarsley chopped
8 oz Cooked ham, cubed
4 oz Shredded american cheese
1 cn Cream of mushrooom soup
1/2 c Milk
1/4 To 1/2 t. thyme leaves

In slow cooker, layer 1/2 of the potatoes, onion, ham and cheese; repeat layers. In small bowl, combine soup, milk and thyme; pour over top. Cover; cook on high setting for 3 hours. Reduce to low setting; cook for 2 to 2 1/2 hours or until potatoes are tender.