SCALLOPED POTATOES & HAM

6 large russet potatoes, sliced into 1/4-inch rounds

1 ham steak, approx 1 1/2-lbs, cut into cubes

1 can condensed cream of mushroom soup, undiluted

1 cup can of water

1 cup shredded Cheddar cheese

Grill seasoning to taste

Spray the inside of your slow cooker with nonstick cooking spray. Layer the potatoes and ham in the cooker.

In a large mixing bowl, combine soup, water, cheese and seasoning; pour over the potatoes and ham.

Cover, cook on high setting 3 1/2 hours or until potatoes are fork tender. Turn heat to low and continue cooking about 1 hour or until done.

Yield: 5 to 6 servings

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