This recipe has evolved over the past eight 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
White Cheddar Scalloped Potatoes
Watch how to Make White Cheddar Scalloped Potatoes
White Cheddar Scalloped Potatoes
Prep Time
40 min
Cook Time
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 sour cream
- 8 cups thinly sliced peeled potatoes
- 3-1/2 cups cubed fully cooked ham
- 2 cups 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 following: potatoes, ham, cheese and sauce. Repeat layers.
- Bake, covered, 30 minutes. Bake, uncovered, 40-50 minutes longer or until potatoes are tender.
Nutrition Facts
1 serving: 417 calories, 20g fat (12g saturated fat), 88mg cholesterol, 1267mg sodium, 37g carbohydrate (7g sugars, 3g fiber), 22g protein.
