Ingredients

The following ingredients have 4 Servings
  • 1/4 cup butter
  • 1 medium onion (finely chopped)
  • 1/4 cup all-purpose flour
  • 2 cups milk
  • 1 cup heavy cream
  • 2 cups shredded sharp white cheddar cheese
  • 10.75 ounces condensed cream of chicken soup
  • 8 ounces sour cream
  • 1 teaspoon salt
  • 1 teaspoon dried parsley flakes
  • 1/2 teaspoon pepper
  • 8 cups thinly sliced peeled potatoes

Instruction

  • Preheat oven to 375 degrees. Spray a 9x13 baking dish with non-stick spray.
  • Add the butter to a large sauce pan over medium heat and melt. Stir in the onions and cook until beginning to soften, about 5 minutes.
  • Sprinkle the flour over the onions and cook, stirring constantly, for 1 minute.
  • Pour in the milk and cream while whisking the mixture constantly. Continue cooking over medium heat, whisking constantly, until mixture begins to thicken, about 3 minutes.
  • Remove from the heat and stir in the grated cheddar. Stir until cheese has melted and mixture is smooth.
  • Stir in the cream of chicken soup, sour cream, salt, parsley, and pepper until combined.
  • Place half of the potatoes in a thick layer in the prepared 9x13. Pour half of the cheese sauce over the top. Repeat the layers.
  • Cover tightly with foil and bake for 30 minutes.
  • Remove the foil carefully and continue baking for 45 minutes or until potatoes are soft.
  • Serve immediately.