6baking potatoesIdaho or Russet peeled and sliced into ¼-inch pieces
2cupsleftover ham or turkeydiced
1medium white onionpeeled and diced
1½teaspoonskosher or fine sea salt
1teaspoonfreshly ground black pepper
1cupshredded cheddar cheese
Use a 6-quart slow cooker sprayed well with cooking spray. Put ⅓ of the potato slices into the slow cooker insert and add a handful of cooked and diced meat. In a large mixing bowl, combine all the other ingredients. Pour ⅓ of this mixture onto the meat and potatoes. Repeat layers of potatoes, meat, and the mixture, until you run out of ingredients.
Cover and cook on low for 8 hours or on high for about 5 hours. Uncover and continue to cook on high for an additional 30 minutes to release the condensation.