- 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
- 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 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.
Reviews for White Cheddar Scalloped Potatoes
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"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."
"Cheesy just the way I like it."
"This is an awesome dish would be great for a covered dish dinner."
"This is a new favorite. Was great for a large family dinner."
"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."