Potato Casserole Au Gratin(Makes 10 To 12 Servings)

• 6 medium potatoes
• 1/4 c. butter or margarine
• 1/4 c. all-purpose flour
• 1 c. chicken broth
• 1/3 c. half and half
• 1 1/4 tsp. salt, divided
• dash of pepper
• 1/2 c. finely chopped celery
• 1/3 c. finely chopped onion
• 1/4 c. canned pimiento, drained
• 1 c. grated Cheddar cheese
• 1/4 c. butter or margarine, melted
• 1 (8 oz.) carton sour cream
• 1/2 c. cornflake crumbs

1. Boil potatoes with jackets or until almost tender, about 15 minutes.
2. Drain and let cool.
3. Melt 1/4 cup butter in saucepan. Stir in flour.
4. Slowly add chicken broth and cook, stirring constantly, until mixture thickens and is bubbly.
5. Stir in half and half, 1/4 teaspoon salt and pepper.
6. Remove from heat; cover and let cool.
7. Peel and grate potatoes.
8. Combine with celery, onion, pimientos, cheese, melted butter and remaining salt.
9. Stir in sour cream, then fold sauce into grated potato mixture.
10. Turn into 9 x 13 x 2-inch baking dish.
11. Sprinkle with cornflake crumbs. (Casserole can be refrigerated at this point, if desired.)
12. Bake in 325u0b0 oven for 1 hour.

potatoes, butter, allpurpose, chicken broth, salt, pepper, celery, onion, pimiento, cheddar cheese, butter, sour cream, cornflake crumbs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=523677 (may not work)