I can never resist potatoes when they’re made like this!

Grease a slow cooker with butter.

Layer half of the sliced potatoes, half of the sliced onion, and half of the diced ham in the slow cooker.

Sprinkle with half of the shredded cheddar cheese.

Repeat the layers with the remaining potatoes, onions, and ham.

In a bowl, mix the cream of mushroom soup, milk, sour cream, garlic powder, paprika, salt, and pepper.

Pour the mixture over the layers in the slow cooker.

Cook on low for 6-8 hours or on high for 3-4 hours.

In the last few minutes of cooking, sprinkle the remaining cheese on top and let it melt.

Garnish with chopped fresh parsley before serving.

For a different flavor profile, try using smoked gouda or Swiss cheese instead of cheddar. To make this dish vegetarian, omit the ham and add more vegetables like broccoli or bell peppers. For added crunch, sprinkle crispy fried onions on top before serving. You can also add a pinch of nutmeg to the sauce for a subtle warmth.