 |
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
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°
|
Printed from tasteofhome.com Oct 12, 2008Copyright Reiman Media Group, Inc © 2008 |