White Cheddar Scalloped Potatoes

(Courtesy of Taste of Home)

Ingredients:
1/4 c. butter
1 medium onion, finely chopped
1/4 c. all-purpose flour
1 tsp. salt
1 tsp. dried parsley flakes
1/2 tsp. dried thyme
1/2 tsp. pepper
3 c. 2% milk
1 can (10 3/4 oz.) condensed cream of mushroom soup, undiluted
1 c. (8 oz.) sour cream
8 c. thinly sliced peeled potatoes
3 1/2 c. cubed fully cooked ham
2 c. (8 oz.) shredded sharp white cheddar cheese

Directions:
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 9x13 baking disk, layer half of each of the following: potatoes, ham, cheese and sauce.  Repeat layers.

Bake, covered, for 30 minutes.  Uncover and bake 40-50 minutes longer or until potatoes are tender.

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