White Cheddar Scalloped Potatoes Recipe

By lewolfe50

This recipe has evolved over the past 8 years. After I added the thyme, ham and sour cream, my husband declared, “This is it!” I like to serve this rich, saucy entree with a salad and homemade French bread. —Hope Toole, Muscle Shoals, Alabama

Ingredients

• 1 medium onion, finely chopped
• 1/4 cup butter, cubed
• 1/4 cup all-purpose flour
• 1 teaspoon dried parsley flakes
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon dried thyme
• 3 cups milk
• 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
• 1 cup (8 ounces) sour cream
• 8 cups thinly sliced peeled potatoes
• 3-1/2 cups cubed fully cooked ham
• 2 cups (8 ounces) shredded white cheddar cheese

Details

Servings 6
Adapted from tasteofhome.com

Preparation

Step 1

In a large saucepan, saute onion in butter until tender. Stir in the flour, parsley, salt, pepper and thyme until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the soup. Remove from the heat; stir in sour cream until blended.

In a large bowl, combine the potatoes and ham. In a greased 13-in. x 9-in. baking dish, layer half of the potato mixture, cheese and white sauce. Repeat layers. Cover and bake at 375° for 30 minutes. Uncover; bake 40-50 minutes longer or until potatoes are tender. Yield: 6-8 servings.