Directions:
- In a large saucepan, saute onion in butter until tender. Stir in the flour, parsley, salt, pepper, and thyme until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the soup. Remove from the heat; stir in the sour cream until blended.
- In a large bowl, combine the potatoes and ham. In a greased 13x9x2 inch baking dish, layer half of the potato mixture, cheese and white sauce. Repeat layers. Cover and bake at 375* for 30 minutes. Uncover; bake 40-50 minutes longer or until potatoes are tender.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 514.88 Kcal (2156 kJ) | ||
| Calories from fat | 193.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.45g | 33% | |
|---|---|---|---|
| Cholesterol | 79.59mg | 27% | |
| Sodium | 1660.3mg | 69% | |
| Potassium | 888.34mg | 19% | |
| Total Carbs | 47.04g | 16% | |
| Sugars | 10.75g | 43% | |
| Dietary Fiber | 4.89g | 20% | |
| Protein | 33.13g | 66% | |
| Vitamin C | 5.1mg | 8% | |
| Vitamin A | 1.4mg | 47% | |
| Iron | 2mg | 11% | |
| Calcium | 424.2mg | 42% | |
| Amount Per 100 g | |||
| Calories | 123.12 Kcal (515 kJ) | ||
| Calories from fat | 46.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.13g | 33% | |
|---|---|---|---|
| Cholesterol | 19.03mg | 27% | |
| Sodium | 397.02mg | 69% | |
| Potassium | 212.43mg | 19% | |
| Total Carbs | 11.25g | 16% | |
| Sugars | 2.57g | 43% | |
| Dietary Fiber | 1.17g | 20% | |
| Protein | 7.92g | 66% | |
| Vitamin C | 1.2mg | 8% | |
| Vitamin A | 0.3mg | 47% | |
| Iron | 0.5mg | 11% | |
| Calcium | 101.4mg | 42% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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