"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Scalloped Potatoes Recipe

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This recipe for Scalloped Potatoes, by , is from Mary Hudson's (Mom's) Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Mary Hudson (Mom)
Added: Saturday, October 4, 2008


1 medium onion, chopped
1/4 cup butter cubed
1/4 cup flour
1 tsp parsley flakes
1 tsp salt
1/2 tsp pepper
1/2 tsp thyme
3 cups milk
1 10 oz can cream of mushroom soup.
1 cup sour cream
8 cups thinly sliced peeled potatoes
3-1/2 cups cubed cooked ham
2 cups shredded white cheddar cheese

Saute onion in butter till 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 heat; stir in sour cream till blended.
Combine the potatoes and ham. In a greased 13x9 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 until potatoes are tender




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