White Cheddar Scalloped Potatoes

By Beth Anderson on October 18, 2017 at 12:04pm

1 medium Onion, finely chopped

1/4 cup Butter, cubed

1/4 cup All Purpose Flour

1 tsp Parsley Flakes

1 tsp Salt

1/2 tsp Pepper

1/2 tsp Dried Thyme

3 cups Milk

1 cup Cream of Mushroom Soup, undiluted

1 cup Sour Cream

8 cups thinly sliced peeled Potatoes

3 1/2 cups fully cooked Ham, cubed

2 cups White Cheddar

In a large saucepan, saute onion in butter until tender. Add in flour, parsley, salt, pepper and thyme, stirring until blended. Gradually add milk. Bring to a boil, cook and stir 2 minutes or until thick. Stir in soup. Remove from heat and blend in sour cream. In a large bowl combine potatoes and ham. In a 13 x 9 baking dish, layer half the potato mixture, cheese and white sauce. Repeat layers. Cover and bake at 375 for 30 minutes. Uncover and bake an additional 40 to 50 minutes until potatoes are tender.

Yields: 6 to 8 servings