White Cheddar Scalloped Potatoes

By Addie

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

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 soup. Remove from the heat; stir in sour cream until blended.


In a large bowl, combine potatoes and ham. In a greased 13-in. x 9-in. baking dish, layer with 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: 8 servings.
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REVIEWS:

So yummy! My family loves it! :)

The flavor in this recipe is out standing, I will make this one over and over, family tested and approved.

Very delicious, creamy and I will make it again. Had company and they loved it too!

An all time family favorite. The best recipe I've found. I do have to bake mine about an extra 30 minutes but well worth the wait!