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White Cheddar Scalloped Potatoes

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

8 ServingsPrep: 40 min. Bake: 70 min.

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 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 white cheddar cheese

Directions

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

2 of 2

White Cheddar Scalloped Potatoes (continued)

Directions (continued)

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.

Nutrition Facts: 1 serving (1-1/2 cups) equals 555 calories, 29 g fat (17 g saturated fat), 112 mg cholesterol, 1,640 mg sodium, 47 g carbohydrate, 4 g fiber, 25 g protein.