Cheesy Potatoes & Ham Casserole

Yields to 5 Servings

3 medium potatoes, scrubbed & rinsed
½ cup sour cream
10.5 oz can cream of chicken soup
⅔ cup shredded cheese, plus extra for the top (I use half cheddar, half mozzarella)
2 Tbsp dehydrated onion, OR ¼ cup fresh onion small diced OR 2 tsp onion powder
½ tsp salt
¼ tsp pepper
8 oz small diced ham cubes

Using a mandoline, thinly slice the potatoes. You may also small dice them, if you don't have a mandoline.
In a large bowl, combine sour cream, cream of chicken soup, ⅔ cup of cheese, dehydrated onion, salt & pepper.
Add sliced potatoes & ham to the soup mixture & combine thoroughly.
Spray the inside of a 4QT(+) crockpot, & scoop in the potatoes. Top with extra shredded cheese (& even panko bread crumbs if desired.)
Cook on low for 4-6 hours.
If using an oven cover the casserole with foil & bake at 350˚F for 45-60 minutes or until potatoes are cooked.