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White Cheddar Scalloped Potatoes


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  • 1 medium onion, finely chopped
  • 1/4 cup butter, cubed
  • 1/4 cup flour
  • 1 tsp parsley
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp dried thyme
  • 3 cup milk
  • 1 can (10 3/4 oz) cream of mushroom
  • 1 cup (8 oz) sour cream
  • 8 cups potatoes, peeled and thinly sliced
  • 3 1/2 cups cubed ham
  • 2 cups (8 oz) shredded white cheddar cheese


Servings 6


Step 1

In a large saucepan, sauté onion in butter until tender. Stir in 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 heat. Stir in sour cream until well blended.

In large bowl, combine potatoes and ham.

In greased 13x9x2 baking dish, layer 1/2 of potato mixture, cheese and white sauce. Repeat layers.

Cover and bake at 375* for 30 minutes. Uncover and bake 40-50 minutes longer or until potatoes are tender.

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