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White Cheddar Scalloped Potatoes Recipe

White Cheddar Scalloped Potatoes Recipe

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
TOTAL TIME: Prep: 40 min. Bake: 70 min. YIELD:10 servings

Ingredients

  • 1/4 cup butter
  • 1 medium onion, finely chopped
  • 1/4 cup 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

  • 1. 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.
  • 2. In a greased 13x9-in. baking dish, layer half of each of the following: potatoes, ham, cheese and sauce. Repeat layers.
  • 3. Bake, covered, 30 minutes. Bake, uncovered, 40-50 minutes longer or until potatoes are tender. Yield: 10 servings.

Nutritional Facts

1 serving: 417 calories, 20g fat (12g saturated fat), 88mg cholesterol, 1267mg sodium, 37g carbohydrate (7g sugars, 3g fiber), 22g protein

Reviews for White Cheddar Scalloped Potatoes

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MY REVIEW
LauriePar
Reviewed May. 9, 2016

"I made these potatoes at Easter and I was overwhelmed with compliments! Yes, it is fattening, but it is only once a year! Indulge- you will never make any other scalloped potatoes!"

MY REVIEW
ellimaye1
Reviewed Apr. 11, 2016

"Great recipe! Will definitely a keeper! I wasn't sure about the spices, but they worked well."

MY REVIEW
JULIANA190@msn.com
Reviewed Mar. 16, 2016

"1star in order to ask a question. What's the difference between white and orange cheddar?"

MY REVIEW
emilyollie1
Reviewed Apr. 27, 2015

"Great, I halved the recipe and used cream of onion soup instead of cream of mushroom soup"

MY REVIEW
angieact1
Reviewed Apr. 3, 2015

"this one is a keeper, very good!"

MY REVIEW
emsijo
Reviewed Mar. 29, 2015

"This was good. A little heavy but very good. I also made the Orange n Red Onion salad. It needed more vinegar for better balance."

MY REVIEW
pamsterhamster
Reviewed Sep. 10, 2014

"Cheesy just the way I like it."

MY REVIEW
jeannemb320
Reviewed Apr. 30, 2014

"This is an awesome dish would be great for a covered dish dinner."

MY REVIEW
Gramma Amy
Reviewed Mar. 17, 2014

"This is a new favorite. Was great for a large family dinner."

MY REVIEW
katlaydee3
Reviewed Jan. 29, 2014

"This was a very good recipe. I substituted cream of celery for the cream of mushroom, but that was the only change. I also had to increase the cooking time by an additional 30 mins as someone else had noted. I served it with the Orange n Red Onion Salad in the same issue and roasted garlic bread."

MY REVIEW
snogle81
Reviewed Aug. 17, 2013

"This is a fantastic dish and a favorite in my household! The first time I made this recipe, I discovered it made too much for my baking dish and the sauce was a little thin. The next time I made this recipe, I reduced the amount of potatoes and ham by half, used 2 cups of milk instead of 3, substituted oregano for thyme, and sprinkled a mixture of cheeses with a ratio of 1/2 mozzarella : 1/4 smoked gouda : 1/4 Velveeta. I admit that the second time around, I completely forgot to add the sour cream, but I don't think the sauce was lacking any due to my omission."

MY REVIEW
kellyAW
Reviewed Apr. 11, 2013

"I didn't have the cream of mushroom soup, so I made this recipe without it. It was very creamy and the flavor was excellent. Will defenitly make it again."

MY REVIEW
hollystribe
Reviewed Sep. 20, 2012

"So yummy! My family loves it! :)"

MY REVIEW
dianemorrison
Reviewed Apr. 2, 2012

"The flavor in this recipe is out standing, I will make this one over and over, family tested and approved."

MY REVIEW
Lindalu50
Reviewed Jan. 24, 2012

"very delicious, creamy and I will make it again. Had company and they loved it too!"

MY REVIEW
alexalouser
Reviewed Oct. 30, 2011

"An all time family favorite. The best recipe I've found. I do have to bake mine about an extra 30 minutes but well worth the wait!"

MY REVIEW
CCKitchen
Reviewed May. 7, 2011

"I took it to a work luncheon and everyone raved over it. Awesome dish! Some have commented that it took longer to cook. So, I placed the sliced potatoes in a 400 degree oven while I made the white sauce. Then I removed them from the oven and added the cheese and sauce and finished baking as written. Definitely a keeper in my book!"

MY REVIEW
williamsegraves
Reviewed Apr. 25, 2011

"This dish was sensational!!! Absolutely delicious and was gobbled up within a short time! Instead of milk, I used heavy whipping cream and whoah nelly it is so rich and creamy! This is definitely a favorite."

MY REVIEW
simpson5togo
Reviewed Apr. 3, 2011

"Very delicious! I used two bags of Simply Potatoes sliced variety and saved a ton of time. Also used fat free soup, low fat sour cream. Very rich and satisfying casserole, a keeper for sure!"

MY REVIEW
db7088
Reviewed Mar. 28, 2011

"Everybody did love it"

MY REVIEW
pennymll
Reviewed Mar. 28, 2011

"This is one scalloped potato dish I eat! My husband loved it. Made one adjustment and used cheddar cheese in place of the white cheddar. Has been added to my favorites collection and will be passed on."

MY REVIEW
lturley
Reviewed Mar. 25, 2011

"Save prep time and use cubed frozen hash browns. If you completely defrost them first you only have to bake it for 1 hour."

MY REVIEW
jb100027
Reviewed Feb. 22, 2011

"This is a delicious recipe. Our entire family enjoyed it. I did make some modifications though. I didn't have 3 cups of milk, so substitued with 2 cups milk, and 1 cup evaporated milk, and used cheddar cheese instead of white cheddar. Based on other reviews for cooking time, I baked it covered, at 400 degrees for 1 hr., then uncovered, at 425 degrees for 50 min. Delicious!"

MY REVIEW
RoxyBr
Reviewed Sep. 28, 2010

"This was really good. I omitted the soup and I used cheddar, I used a great apple wood smoked ham and it was even better the next morning served for breakfast, I just made some eggs and homemade bluberry muffins and a delicious breakfast. Will definetly make again."

MY REVIEW
momof2nc
Reviewed May. 4, 2010

"This was not very good in my opinion. I thought the thyme was way to powerful. That's all I could taste. I will make this again but will omit the thyme and add a few extra things."

MY REVIEW
Classicrock
Reviewed Feb. 8, 2010

"This was very good, but it took so much longer to cook than the recipes states, and started to burn in spots at the end. -Lori in WI."

MY REVIEW
HiOnLife
Reviewed Dec. 14, 2009

"Hope - this sounds absolutely delicious - what a great comfort food dish.  Thanks for sharing and WOW, what a great looking picture.  It's in my "to try file" SOON!  "

MY REVIEW
amy.c
Reviewed Dec. 14, 2009

"I'm planning on making this for x-mas this year. did you guys use whole milk and regular sour cream? or low fat?? Thanks!"

MY REVIEW
harrisons2
Reviewed Dec. 4, 2009

"I made this last year for a holiday dinner with some girlfriends. I also found that it needed to cook longer then the recipe calls for, but they still loved it. In fact, they requested it again this year. I added some white american cheese in with the cheddar, makes it creamier and you have less oil from the cheddar."

MY REVIEW
Melissa Mitchell
Reviewed Apr. 15, 2009

"I made this dish and even though I cut the potatoes thin, I found it to take longer than the cooking time suggested. So, when I made it again I boiled my potatoes, until semi cooked and then I drained. The cooking time was much less, which is great when I don't want to use my oven for an hour and a half and it tasted great. This recipe is awesome and I look forward to making it again.

Melissa M"

MY REVIEW
hojobj
Reviewed Jul. 15, 2008

"We love this dish! I add garlic and peas or some other green veggie. I use whatever cheese we have on hand and a lot of it. My 6 year old requests this dish for dinner frequently!"

MY REVIEW
enewport
Reviewed Mar. 8, 2008

"Just simply FABULOUS! I really enjoyed the flavors of the herbs, and my 6 year old son, who is VERY picky with what he eats, told me that this was one of his favorites. Of course, I am a big fan of cheese, so I added extra white cheddar to mine. I am looking forward to trying some different variations to this too, maybe chicken, and cheddar cheese soup, with some broccoli? Who knows, but I want to thank whoever created this wonderful dish. My family thoroughly enjoyed it!"

MY REVIEW
Coastal Duck
Reviewed Feb. 17, 2008

"Oops -

. . . "cream of [chicken]" . . .
My bad :)"

MY REVIEW
Coastal Duck
Reviewed Feb. 17, 2008

"Just by looking at the ingredients, you can tell this is going to be a crowd-pleaser.

My kitchen M.O. is to put cream of celery, cream of and (sometimes) cheddar cheese soup along with the cream of mushroom.
Also, I will be substituting a quantity of "Emeril's Essence" spice blend for the thyme.
Would you go for four stars for this recipe?"

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Wine Pairings

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer