White Cheddar Scalloped Potatoes |
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Prep Time: 40 Minutes Cook Time: 70 Minutes |
Ready In: 110 Minutes Servings: 8 |
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This recipe has evolved over the past 8 years. After I added the thyme, ham and sour cream, my husband declared, âThis is it!â I like to serve this rich, saucy entree with a salad and homemade French bread. âHope Toole, Muscle Shoals, Alabama Ingredients:
1/4 cup butter |
1 medium onion, finely chopped |
1/4 cup king arthur unbleached 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.
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