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White Cheddar Scalloped Potatoes

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 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

Printed from tasteofhome.com Oct 13, 2008

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White Cheddar Scalloped Potatoes cont.

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 the soup. Remove from the heat; stir in sour cream
until blended. In a large bowl, combine the potatoes and ham. In a
greased 13-in. x 9-in. baking dish, layer half of the potato mixture,
cheese and white sauce. Repeat layers. Cover and bake at 375° for
30 minutes. Uncover; bake 40-50 minutes longer or until potatoes are
tender.

Yield: 6-8 servings.