White Cheddar Scalloped Potatoes & Ham


whitecheddarscallopedpotatoWhite 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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One response

  1. This was very good. I get tired shopping so did a quick version of 1/2 recipe. Can you imagine how delicious this would have been if I had followed the directions correctly