Sour Cream Potatoes

• 2 12 lbs potatoes, peeled and cubed
• 12 cup finely chopped celery
• 14 cup finely chopped onion
• 2 tablespoons butter
• 14 cup all-purpose flour
• 1 teaspoon salt
• 14 teaspoon ground celery seed
• 14 teaspoon pepper
• 1 cup nonfat milk
• 1 12 cups reduced-fat sour cream
• 4 ounces cheddar cheese, divided (1 cup)
• 2 ounces cubed Velveeta reduced fat cheese product
• 4 tablespoons minced chives, divided

1. Place potatoes, celery and onion in a large saucepan; cover with water.
2. Cover and bring to a boil; cook until just tender, about 5 minutes.
3. Drain well.
4. Meanwhile, melt butter in a small saucepan.
5. Stir in the flour, salt, ground celery seed and pepper until smooth.
6. Gradually stir in milk.
7. Bring to a boil; cook and stir for 2 minute or until thickened.
8. Transfer sauce to a large bowl; stir in the sour cream, 1/2 cup cheddar cheese, velveeta and 3 tablespoons chives.
9. Add potato mixture; stir gently until coated.
10. Transfer to a 2.5 quart baking dish coated with nonstick cooking spray.
11. Cover and bake at 350 for 35-40 minute or until heated through.
12. Sprinkle with remaining cheese; cover and let stand for 5 minute or until cheese is melted.
13. Sprinkle with remaining chives.

potatoes, celery, onion, butter, flour, salt, ground celery, pepper, nonfat milk, sour cream, cheddar cheese, cheese, chives

Taken from www.food.com/recipe/sour-cream-potatoes-142039 (may not work)