Cheesy Potato Casserole

Preheat oven to 350°F (180°C). Mix cornstarch, pepper, garlic powder, parsley and salt in small bowl. Set aside.

Melt butter in large skillet on medium-high heat. Add onion; cook and stir 3 to 4 minutes or until golden brown. Stir in cornstarch mixture. Add stock and milk; cook until sauce is slightly thickened and bubbly, stirring constantly. Remove from heat. Stir in sour cream and 1 cup (250 mL) of the cheese until well mixed. Stir in shredded potatoes. Spoon into 13x9-inch (33x23 cm) baking dish sprayed with no stick cooking spray.

Mix corn flakes and melted butter in small bowl. Top potatoes with remaining 1 cup (250 mL) cheese and corn flake mixture.

Bake 40 to 45 minutes or until top is golden brown and bubbling around edges. Let stand 10 minutes before serving.