This recipe is actually in this month's issue of Taste of Home. My husband, who hates scalloped potatoes, loves this dish.

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1 medium onion, finely chopped
1/4 cup butter, cubed
1/4 cup all-purpose flour
1 teaspoon dried parsley flakes
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried thyme
3 cups of milk
1 can (10-3/4 ounces) condensed cream of mushroom soup, undilted
1 cup (8 ounces) sour cream
8 cups thinly sliced peeled potatoes (approximately 8 medium sized potatoes)
3-1/2 cups cubed fully cooked ham
2 cups (8 ounces) shredded white cheddar cheese

In a large saucepan, saute onion in butter until tender. Sir in the flour, parsley, salt, pepper, and thyme until blended. Gradually add milk. Bring to a boil; cook and stir for 2 minutes until thickened. Stir in the soup. Remove from the heat; sir in sour cream until blended.

In a large bowl, combine the potatoes and ham. In a greased 13 x 9 x 2 inch baking dish, layer half the potato mixture, cheese and 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 to 8.

If you are roasting meat at a lower temperature, you can bake this at the same time, but adjust your cooking time accordingly. You can also lighten this up by substituting low fat milk, reduced fat soup, light sour cream, and/or reduced fat cheese.
Posted by Donna on Sunday, December 25, 2005 at 06:17 PM
Filed in: Sides • ◊ Permalink


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