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White Cheddar Scalloped Potatoes Recipe
White Cheddar Scalloped Potatoes Recipe photo by Taste of Home

White Cheddar Scalloped Potatoes Recipe

Publisher Photo
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.
MAKES:10 servings
TOTAL TIME: Prep: 40 min. Bake: 70 min.
MAKES: 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

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.

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.
Originally published as White Cheddar Scalloped Potatoes in Taste of Home December/January 2006, p27

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.

Reviews for White Cheddar Scalloped Potatoes

AVERAGE RATING
   (45)
RATING DISTRIBUTION
5 Star
 (38)
4 Star
 (4)
3 Star
 (0)
2 Star
 (2)
1 Star
 (1)
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MY REVIEW
Reviewed Apr. 30, 2014

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

MY REVIEW
Reviewed Mar. 17, 2014

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

MY REVIEW
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
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
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.

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