Rosie’s Potatoes

Rosie’s Potatoes
From: Dolores Reborn

6 red potatoes, sliced and parboiled for about 3 minutes
1 cup milk
1 tbs butter
1 tbs corn starch
½ tsp salt
¼ tsp pepper
2 green onions, sliced thin
¼ lb velveeta, cubed
4 oz sour cream

Preheat oven to 350°. Spray a casserole dish with cooking spray. Place sliced potatoes in dish, and add a dash of salt and pepper. Mix to season all the potatoes.

Over medium heat, whisk milk, butter and cornstarch until thickened. Add salt and pepper. Be careful not to scorch the bottom. When it starts to get thick, stir in the green onions and velveeta, heating slowly to melt the cheese. When all melted, remove from heat and stir in the sour cream. Combine thoroughly, and pour over potatoes.

Bake about 40 minutes until golden and bubbly.