‘Amish Hearth Casserole’—rich, creamy, and always leaves the house smelling divine. My neighbors always ask for the recipe after trying it!

1. In a slow cooker, layer half of the potatoes, half of the ham, and half of the onion.

2. Sprinkle with half of the cheese, then repeat the layers with the remaining potatoes, ham, and onion.

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

4. Pour the soup mixture over the layers in the slow cooker.

5. Dot the top with butter pieces.

6. Cover and cook on low for 6-8 hours, or until the potatoes are tender.

7. About 30 minutes before serving, sprinkle the remaining cheese on top and let it melt.

8. Serve warm and enjoy!

For a bit of a kick, you can add some diced jalapeños or a pinch of cayenne pepper to the soup mixture. If you prefer a different cheese, Swiss or Monterey Jack would work well too. For a vegetarian version, simply omit the ham and add some sliced mushrooms or bell peppers for extra flavor and texture. You can also prepare the ingredients the night before and store them in the fridge, so all you have to do is assemble and start the slow cooker in the morning.