WHITE CHEDDAR SCALLOPED POTATOES

By porklion

Ingredients

• 1/4 cup butter
• 1 medium onion, finely chopped
• 1/4 cup all-purpose flour
• 1 teaspoon salt
• 1 teaspoon dried parsley flakes
• 1/2 teaspoon dried thyme
• 1/2 teaspoon pepper
• 3 cups 2% 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 sharp white cheddar cheese

Preparation

Step 1

Preheat oven to 375°. In a large saucepan, heat butter over medium-high heat. Add onion; cook and stir until tender. Stir in flour and seasonings until blended; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir 2 minutes or until thickened. Stir in soup. Remove from heat; stir in sour cream.

In a greased 13x9-in. baking dish, layer half of each of the following: potatoes, ham, cheese and sauce. Repeat layers.

Bake, covered, 30 minutes. Bake, uncovered, 40-50 minutes longer or until potatoes are tender.
Yield: 10 servings.