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White Cheddar Scalloped Potatoes

 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
10 ServingsPrep: 40 min. Bake: 70 min.

Ingredients

  • 1/4 cup butter
  • 1 medium onion, finely chopped
  • 1/4 cup King Arthur Unbleached All-Purpose Flour
  • 1 teaspoon salt
  • 1 teaspoon dried parsley flakes
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon pepper
  • 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 sharp white cheddar cheese

Directions

  • Preheat oven to 375°. In a large saucepan, heat butter over
  • medium-high heat. Add onion; cook and stir until tender. Stir in
  • flour and seasonings until blended; gradually whisk in milk. Bring
  • to a boil, stirring constantly; cook and stir 2 minutes or until
  • thickened. Stir in soup. Remove from heat; stir in sour cream.
  • In a greased 13x9-in. baking dish, layer half of each of the

2 of 2

White Cheddar Scalloped Potatoes (continued)

Directions (continued)

  • following: potatoes, ham, cheese and sauce. Repeat layers.
  • Bake, covered, 30 minutes. Bake, uncovered, 40-50 minutes longer or
  • until potatoes are tender. Yield: 10 servings.
Nutritional Facts: 1 serving equals 417 calories, 20 g fat (12 g saturated fat), 88 mg cholesterol, 1,267 mg sodium, 37 g carbohydrate, 3 g fiber, 22 g protein.