6 med. potatoes
1/4 c. butter
1/4 c. all purpose flour
1 c. chicken broth
1/3 c. light cream or half and half
1 1/4 tsp. salt, divided
Dash of pepper
1/2 c. finely chopped celery
1/3 c. finely chopped onion
1/4 c. chopped pimento, drained
1 c. grated cheddar cheese
1/2 c. butter, melted
1 (8 oz.) carton sour cream
1/2 c. corn flake crumbs

Boil potatoes with jackets on until almost tender, about 15 minutes. Drain and let cool.

Melt 1/4 cup butter in saucepan. Stir in flour. Slowly add chicken broth and cook, stirring constantly, until mixture thickens and is bubbly. Stir in cream, 1/4 teaspoon salt and pepper. Remove from heat; cover and let cool.

Peel and grate potatoes. Combine with celery, onion, pimento, cheese, melted butter, and remaining salt. Stir in sour cream, then fold sauce into grated potato mixture. Turn into 9 x 13 x 2 inch baking dish. Sprinkle with corn flake crumbs. (Casserole can be refrigerated at this point, if desired.) Bake at 325 degrees for 1 hour.