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Layer 1/3 of the potatoes, onions, ham and cheese in the bottom of the slow cooker. Sprinkle salt, pepper, and paprika on top. Then build two more layers the same way until you have used up all the potatoes, ham onions and cheese. Add the milk and cream to the slow cooker. No need to mix together and stir. Just pour it over and it will work it's magic. If you prefer, you can use half and half or plain milk in place of the cream. Sprinkle with more salt, pepper, and liberally with paprika if desired for color. Place the lid on and set the slow cooker on low and allow to cook for 4 to 6 hours. Resist the urge to cook this one on high because the cheese may burn and lend an acrid flavor to your dish. Low and slow is the name of the game here. The dish is done when the potatoes are cooked through and are soft. You can add another cup of cheese over the top and allow it to melt before serving. This is delicious by itself as a meal or as a side dish. Any leftovers can be saved
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