Cheddar and Ham Scalloped Potatoes

1 medium onion, finely chopped
1/4 cup butter
1/4 cup flour
1 tsp. parsley flakes
1 tsp. salt
1/2 tsp. pepper
1/2 tsp. thyme
3 cups milk
1 10 3/4 oz. condensed cream of mushroom soup
8 oz. sour cream
8 cups potatoes, peeled and thinly sliced
3 1/2 cups Swiss Meats Hickory Smoked Boneless Ham, cubed
2 cups cheddar cheese, shredded

In a large saucepan, saute onion in butter until tender. Stir in the flour, parsley, salt, pepper, and thyme until blended. Gradually add the milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the soup. Remove from heat; stir in sour cream until blended. In a large bowl, combine the potatoes and the ham. In a greased 13 x 9 baking dish, layer half of the potato & ham mixture, 1 cup of shredded cheese, and half of the white sauce. Repeat layers. Cover and bake at 375 degrees for 30 minutes. Uncover; bake 40-50 minutes longer or until potatoes are tender.

Serves 6-8.

From the Swiss Family Recipe Archives


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