In a large pot, combine the potatoes and water to cover by
In the same pot, melt the butter over medium heat. Add the green onions and sauté until softened, about 1 minute. Pour in the broth. Pour the broth mixture over the potatoes, then, using a rubber spatula, fold the sour cream into the potatoes until evenly blended. Season the potatoes with salt and spread them in the prepared baking dish. (At this point, the potatoes can be covered and refrigerated for up to 8 hours. Let come to room temperature before baking.)
Sprinkle the cheese evenly over the potatoes.
© 2015 All rights reserved. Published by Weldon Owen.