Ingredients
1/4 cup butter1 medium onion, finely chopped1/4 cup all-purpose flour1 teaspoon salt1 teaspoon dried parsley flakes1/2 teaspoon dried thyme1/2 teaspoon pepper3 cups 2% milk1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted1 cup sour cream8 cups thinly sliced peeled potatoes3-1/2 cups cubed fully cooked ham2 cups shredded sharp white cheddar cheese
Preparation
Preheat oven to 375°. 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 13x9-in. baking dish, layer half of each of the following: potatoes, ham, cheese and sauce. Repeat layers.
Bake, covered, 30 minutes. Bake, uncovered, 40-50 minutes longer or until potatoes are tender.
