Notes from the Test Kitchen:
I made the Kicked Up creamy version of this recipe and that is just exactly what it was. I like that this is cooked in the crock pot... makes for a very easy meal. Great if you have leftover ham. The cheese sauce is just enough... it's so good!
1Regular version: In a large bowl mix the two soups and feel free to add a tiny splash of milk, then add the onion, hams and seasonings. Slice the potatoes in half and then into slices; add to soup and mix well. Put into the crock pot, and add a sprinkle of paprika. Cook on high 4 hours or low 7-8 hours. Sprinkle the cheddar on top during last 10 min.
2Kicked Up version: Place peeled potatoes in a bowl of water. Melt the butter over med-high heat, cook and stir a few mins. Then whisk in the flour and stir. Add 1 cup of the evaporated milk and stir over med-high heat until bubbly and thickened; you may need the whole can.
3Stir in the cheddar soup, Swiss and cheddar cheese and seasonings, stir till melted and creamy. (You will not use the mushroom soup in this version :)
4Slice potatoes in half and then into slices. Place in a large bowl, along with onions and ham; mix well. Place in crock pot and cook the same as regular version. Let stand 10 min prior to serving.
5Some people like to layer the ingredients, instead of mixing in a bowl. I like it all mixed so the flavors marry. Use your preference!