"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

White Cheddar Scalloped Potatoes Recipe

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This recipe for White Cheddar Scalloped Potatoes, by , is from The Baker Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Betty Baker
Added: Saturday, September 12, 2009


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

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 13x9x2 baking dish, layer half of the potatoes 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.

Number Of Servings:
Number Of Servings:
6-8 servings




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