Peel the potatoes, chop them roughly and cook them in salted water. Drain and set aside. In a large pan, sauté the washed and cut into rings and the pack of cooked ham (cut into strips) in a little olive oil. Top up with the milk until it is slightly soupy, possibly a little more milk. Put the lid on and cook for 2 to 3 minutes. Then season with freshly ground pepper and paprika powder as well as a little salt.
Now let the 6 processed cheese slices melt in. Add the potatoes, stir everything through and leave to steep for a short time with the lid closed, but without applying any further heat.
My tip: This sauce (without the potatoes, of course) also tastes very good with cheese tortellini.