Ingredients
6-1/2 cups thinly sliced potatoes (about 1 pound)1/3 cup water2 tablespoons dried minced onion2 teaspoons chicken bouillon granules1 tablespoon all-purpose flour1/2 teaspoon salt1/8 teaspoon garlic powder3/4 cup milk3/4 cup sour cream1/2 cup shredded cheddar cheeseCoarsely ground pepper, optional
Preparation
Place the potatoes, water, onion and bouillon in an ungreased microwave-safe 2-1/2-qt. dish. Cover and microwave on high for 12-14 minutes until potatoes are tender and bouillon is dissolved, stirring once.
In a small bowl, combine the flour, salt and garlic powder; stir in milk until smooth. Pour over potatoes. Microwave, uncovered, on high for 4 minutes or until thickened, stirring twice. Stir in sour cream; sprinkle with cheese. Cook 3 minutes longer or until cheese is melted. Sprinkle with pepper if desired.
