Potatoes Romanoff

Ingredients

• 3 pound srusset potatoes , peeled and cut into 1/2-inch piece s
• 2 teaspoon ssalt
• 1 1/4 cup ssour cream
• 4 ounce scream cheese , softened
• 1 tablespoon cornstarch
• 1/2 teaspoon white pepper
• 1 3/4 cup slow-sodium chicken broth
• 4 scallions , white parts minced, green parts slice d thin on bias
• 6 ounce ssharp cheddar cheese , shredded (1 1/2 cup s)

Instructions

1. Adjust oven rack to upper middle position and heat oven to 425 degrees. Toss potatoes with salt in large bowl, cover, and microwave until tender, about 15 minutes, stirring once halfway through cooking.
2. Whisk sour cream, cream cheese, cornstarch, and pepper together in large bowl until combined.
3. Whisk in chicken broth and scallion whites until incorporated.
4. Fold in hot potatoes in 2 additions.
5. Pour potato mixture into 8 inch square baking dish and sprinkle top with cheddar.
6. Place dish on rimmed baking sheet and bake until casserole is bubbling and cheese is browned, 15 to 20 minutes.
7. Let cool for 20 minutes.
8. Sprinkle with scallion greens.
9. Serve.