Ingredients:
1 medium onions, finely chopped
1/4 cup butter, cubed
1/4 cup flour
1 teaspoon dried parsley flakes
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried thyme
3 cups milk
1 (10 3/4 ounce) cans condensed cream of mushroom soup, undiluted
1 cup sour cream
8 cups potatoes, peeled and thinly sliced
3 1/2 cups cooked ham, cubed
2 cups white cheddar cheese, shredded
Directions:
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 the sour cream until blended.
In a large bowl, combine the potatoes and ham. In a greased 13x9x2 inch 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 minutes longer or until potatoes are tender.
Servings: 6-8
Time preparation: 40 min.
Time total: 120 min.