Ingredients
1 medium onion, finely chopped
1/4 cup butter, cubed
1/4 cup flour
1 teaspoon diced parsley flakes
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried thyme
3 cups milk
1 10 3/4 ounce can cream of mushroom soup
1 cup sour cream
8 cups peeled and thinly sliced potatoes
3 1/2 cups fully cooked ham
2 cups white cheddar cheese
Instructions
In a large saucepan, saute onion in butter. Stir in flour, parsley, salt, pepper, and thyme until blended. Gradually add milk. Bring to a boil. Cook and stir until thickened. Stir in soup. Remove from heat. Stir in sour cream until blended. In a greased 13”x9” pan layer half of potatoes, ham, cheese, and sauce. Repeat layers. Cover and bake at 375 degrees F. for 40 minutes then uncover and continue baking another 60 minutes or until done.
This makes a VERY FULL pan of potatoes!!!!
— Provided by Judy Wilkey
White Cheddar Scalloped Potatoes
Click HERE to download a printable version.
Provided by Judy Wilkey