1can (10 ¾oz.)condensed low-sodium cream of mushroom soup, undiluted
1c.shredded cheddar cheese
½soup can of water
Layer potatoes and ham in slow cooker. In medium bowl, combine soup, water, Italian herbs and cheddar cheese. Pour over potatoes and ham. Cover and cook on HIGH for 3 ½ hours, or until potatoes are fork-tender.