Peel and rinse potatoes. Leave whole.

Place potatoes in large pot and cover with cold water. Bring to a boil.

Cook 10-15 minutes on medium high just until par boiled. They will finish cooking in later steps. You don't want them mushy.

Remove from heat and drain potatoes. Running cold water over them to stop cooking.

When the potatoes are cooled enough to handle, but not to cold, slice in thin to medium slices.

Spray crock pot with non stick spray and add potatoes.

add onions, hams and half the cheese.

On medium heat, melt the butter and add flour. Whisk and cook about 2-3 minutes stirring often. Slowly add in milk one cup at a time whisking constantly.

When all the milk is whisked in, allow to come to slight bubble but do not boil.

Season with salt and pepper and add soup.

Taste for added need for salt and pepper.

Slowly pour over potato, ham and onion and mix well.

Sprinkle with remaining cheese.

Cook on high for 4-6 hours. If you like a browner top or thicker sauce, remove from crock pot and place in deep baking dish at 350 for 10-15 minutes or until browned on top.

Sprinkle with chives to garnish.