Recipe-Finder.com
  • 8servings
  • 110minutes
  • 555calories

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B2, B3, B9, B12, C, D, E, P
MineralsCopper, Natrium, Chromium, Silicon, Calcium, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 medium onion, finely chopped

  2. 1/4 cup butter, cubed

  3. 1/4 cup all-purpose flour

  4. 1 teaspoon dried parsley flakes

  5. 1 teaspoon salt

  6. 1/2 teaspoon pepper

  7. 1/2 teaspoon dried thyme

  8. 3 cups 2% milk

  9. 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted

  10. 1 cup (8 ounces) sour cream

  11. 8 cups thinly sliced peeled potatoes

  12. 3-1/2 cups cubed fully cooked ham

  13. 2 cups (8 ounces) shredded white cheddar cheese

Instructions Jump to Ingredients ↑

  1. 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 soup. Remove from the heat; stir in sour cream until blended.

  2. In a large bowl, combine potatoes and ham. In a greased 13-in. x 9-in. baking dish, layer with half of the potato mixture, cheese and white sauce. Repeat layers.

  3. Cover and bake at 375° for 30 minutes. Uncover; bake 40-50 minutes longer or until potatoes are tender. Yield: 8 servings.

Comments

882,796
Send feedback