Scalloped Potatoes: White Cheddar
Ingredients
- 8 cups thinly sliced peeled potatoes of your choice
- 2 cups (8 oz.) shredded white cheddar cheese
- 1 medium sweet Vidalia onion
- 1/4 c. butter
- 1/4 c. flour
- 1 t. dried parsley flakes
- 1/2 t. salt
- 1/2 t. ground pepper
- 1 t. dried thyme
- 3 cups milk
- 1 can (10-3/4 oz.) cream of mushroom soup, undiluted
- 1 c. low-fat sour cream
Instructions
In a large saucepan, sauté onion in butter until tender. Stir in 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 heat; stir in sour cream until blended.
Grease a 9 x 13-inch baking dish. Layer a row of potatoes, top with half of the cheese and white sauce. Repeat layers.
Cover and bake at 375 degrees for 30 minutes.
Uncover; bake an additional 40-50 minutes or until potatoes are tender.
NOTE: Serves 6-8. Can make sauce a head of time