1.In 3 1/2- to 4-quart slow cooker, layer half each of the potatoes, onion, ham and cheese; repeat layers. In small bowl, mix soup, milk and thyme; pour over top.
2.Cover; cook on High heat setting 1 hour.
3.Reduce heat setting to Low. Cover; cook 6 to 8 hours longer or until potatoes are tender.
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