White Cheddar Scalloped Potatoes
- 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
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.