3 red potatoes, cut into wedges
1/2 cup butter, melted
1/2 cup white sugar
3 tablespoons cornstarch
1/3 cup milk
1/2 teaspoon salt
Preheat oven to 350 degrees F (175 degrees C) and lightly grease a 8x8 inch baking dish. To make the potato wedges: In a medium saucepan bring potatoes to a boil. Reduce heat and simmer until potatoes are tender, about 15 minutes.
Heat butter in a medium skillet over medium-low heat. Stir in sugar, cornstarch and milk. Stir until all the potatoes and cornstarch are absorbed, then add the salt and lemon juice. Bring to a boil.
Pour mixture into baking dish and top with potatoes and cornstarch mixture. Season with salt and lemon juice.
Bake in preheated oven for 20 minutes, until firm.
To make the sauce: In a medium saucepan over medium-low heat, melt butter. Stir in sugar, cornstarch, milk and salt. Bring to a boil. Reduce heat to low and simmer until mixture thickens to the consistency of creamy sauce, 5 to 10 minutes. Whisk in the cooked potatoes. Serve immediately or store in the refrigerator for up to two days before serving.