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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