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
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.