White Cheddar Scalloped Potatoes

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

6-8 ServingsPrep: 40 min. Bake: 70 min.

Ingredients

• 1 medium onion, finely chopped
• 1/4 cup butter, cubed
• 1/4 cup all-purpose flour
• 1 teaspoon dried parsley flakes
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon dried thyme
• 3 cups 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 white cheddar cheese

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 sour
• cream until blended.
• 
  
• In a large bowl, combine the potatoes and ham. In a greased 13-in. x
• 9-in. 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. Yield: 6-8 servings.
• 
  

Nutrition Facts: 1 serving (1-1/2 cups) equals 555 calories, 29 g fat (17 g saturated fat), 112 mg cholesterol, 1,640 mg sodium, 47 g carbohydrate, 4 g fiber, 25 g protein.

© Taste of Home 2010