White Cheddar Scalloped Potatoes

My husband thinks this is the best scalloped potatoes and ham he has ever eaten.  I added extra potatoes so I put it in a larger casserole dish (only because I peeled too many).  It makes a large recipe, but you should be able to cut it in half if you don’t want to make this much.  I like casseroles because you have leftovers that you can freeze individual portions to warm up later.

• 4 tablespoons butter
• 1 medium onion, diced
• 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 milk
• 1 can (10 3/4-oz.) 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 (8-oz.) shredded sharp white cheddar cheese

Preheat oven to 375 degrees.  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 13 x 9 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.

Makes 10 servings.

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