My goodness, you know that feeling when you’ve found something that you simply can’t get enough of? Well, these White Scalloped Potatoes are so good, you will quickly figure out that you’re hooked, in literally just one bite! The tender potatoes are stacked with layers of perfectly seasoned cream sauce, salty, savory ham, and the crème de la crème of sharp white cheddar cheese. My goodness! If your dinners are longing for something more, these White Scalloped Potatoes are just the remedy! So good and so easy, we just can’t get enough!
Ingredients
- 1/4 cup butter
- 1 medium onion, finely chopped
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon dried parsley flakes
- 1/2 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 3 cups 2% milk
- 1 (10.75-ounce) can condensed cream of mushroom soup, undiluted
- 1 cup sour cream
- 8 cups potatoes, peeled, thinly sliced
- 3 1/2 cups ham, fully-cooked, cubed
- 2 cups sharp white cheddar cheese, shredded
- fresh parsley, to taste, chopped, for garnish
Directions
Step 1 –Preheat the oven to 375 degrees F.
Step 2 –Grease a 9×13-inch baking dish.
Step 3 –In a large saucepan on medium-high heat, add the butter to melt.
Step 4 –Add the onion to the melted butter, and cook, while stirring, until tender.
Step 5 –Add the flour, the salt, the dried parsley flakes, the dried thyme, and the black pepper to the cooked onions, and stir until combined.
Step 6 –Gradually add the milk to the flour mixture and whisk to combine. Bring to a boil, stirring constantly, and cook, until thickened, about 2 minutes.
Step 7 –Add the cream of mushroom soup to the milk mixture, stir to combine, and cook, about 1-2 minutes.
Step 8 –Transfer the sauce mixture from the stovetop, add the sour cream, and stir to combine.
Step 9 –In the prepared baking dish, add 1/2 of the potatoes, 1/2 of the ham, 1/2 of the sharp white cheddar cheese, and 1/2 of the sauce mixture. Repeat the layers with the remaining potatoes, the remaining ham, the remaining sharp white cheddar cheese, and the remaining sauce.
Step 10 –Cover the casserole and bake, about 30 minutes. Then uncover and continue to bake until the potatoes are tender, about 40-50 minutes.
Step 11 –Garnish with the fresh parsley and serve.
