Best Potato Recipe!

White Cheddar Scalloped Potatoes

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 milk
1 can (10-3/4 ounces) condensed
cream of mushroom soup,
undiluted
1 cup sour cream
8 cups thinly sliced peeled
potatoes
3-1/2 cups cubed fully cooked ham
(we don't use the ham)
2 cups shredded white cheddar
cheese


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

In a large bowl, combine the potatoes and ham. In a greased 13-9in.x 9-in.x 2in. baking dish, layer half of the potato mixture, cheese and white sauce. Repeat layers. Cover and bake at 375 for 30 minutes. Uncover; bake 40-50 min. longer or until potatoes are tender.
Yield: 6-8 servings

For anyone who is a fan of twice baked potatos or funeral potatos, you will definitely love these!