Start by dicing about 4 medium potatoes and 2 cups of cooked ham into bite-sized pieces. Additionally, chop 1 medium onion finely. Set these aside while you mix the other ingredients.

In a large mixing bowl, combine 1 can of cream of mushroom soup with 1 cup of milk. Whisk until smooth, creating a creamy base that binds all the ingredients together.

Start layering your casserole in the crockpot by adding half of the diced potatoes at the bottom. Top this layer with half of the diced ham, followed by half of the chopped onion, and sprinkle with ½ cup of shredded cheddar cheese.

Next, repeat the layering with the remaining ingredients. Add the remaining diced potatoes, ham, onion, and top off with the rest of the shredded cheddar cheese.

Pour the creamy soup and milk mixture evenly over the layered ingredients in the crockpot. Sprinkle 1 teaspoon of garlic powder, 1 teaspoon of salt, and ½ teaspoon of black pepper over the top. If using, add ½ teaspoon of paprika.

Cover the crockpot with its lid and set it to cook on low for about 6 hours. You'll know it's ready when the potatoes are soft and the casserole is bubbling.

After the cooking time is up, taste the casserole and adjust the seasoning if necessary. Serve hot directly from the crockpot.