Scalloped Ham and Potatoes in the Crock Pot

Spray the slow cooker with non-stick cooking spray.
3 pounds Yukon gold or Russet potatoes
Layer half the sliced potatoes in the bottom of the slow cooker. Top with half the ham, onions, and cheese.
1 ½ cup chopped cooked ham, ½ onion, 2 cups shredded cheddar cheese
Repeat the layer with remaining ingredients.
In a mixing bowl, combine the cream of mushroom soup, milk, garlic, thyme, salt, and pepper. Stir until smooth, then pour the mixture evenly over the potatoes.
1 10.5 ounce can cream of mushroom soup, ½ cup milk, 4 cloves garlic, ½ teaspoon dried thyme, ¼ teaspoon salt, ¼ teaspoon black pepper
Cover and cook on HIGH for 3.5 - 4.5 hours, until the potatoes are tender and the sauce is bubbly.
Turn off the slow cooker, remove the lid, and let the dish rest for 15 minutes before serving.