Cheesy potatoes show up at holiday dinners, birthday buffets, and, yes, funerals—where they've earned the nickname "funeral potatoes." After days of testing, we landed on what we consider the best rendition. Our comparison of fresh versus frozen potatoes pointed clearly to fresh, because they turn meltingly tender and drink up the rich, silky sauce. We also built that sauce from scratch instead of starting with canned soup. A generous layer of Cheddar finishes the top, and cornflakes bring a crisp contrast.
Info
- Cook time: 30 minutes
- Total time: 1 hour 30 minutes
- Yield: 8 to 10 servings
Ingredients
- 4 1/4 pounds russet potatoes (about 5 medium), peeled and diced (about 8 cups)
- Kosher salt and freshly ground black pepper
- 4 tablespoons (1/2 stick) unsalted butter
- 1/2 cup all-purpose flour
- 2 teaspoons chicken bouillon
- 1 cup whole milk
- Pinch cayenne pepper
- 16 ounces Cheddar, grated (about 4 cups)
- 8 ounces sour cream (about 3/4 cup)
- 3 scallions, thinly sliced, whites and greens separated
- 2 cups cornflakes
Instructions
- Heat the oven to 400 degrees F.
- Place the potatoes in a large pot and cover with water by about 2 inches. Add 1 teaspoon salt, bring to a boil over high heat, then simmer until the potatoes yield easily to the back of a spoon, 5 to 6 minutes. Drain and transfer to a very large bowl.
- While the potatoes cook, melt the butter in a medium saucepan over medium heat. Whisk in the flour until the mixture looks sandy. Cook the roux without stirring until it darkens slightly and takes on a nutty aroma, 2 to 3 minutes.
- In a large liquid measuring cup, dissolve the bouillon in 2 cups water. Stir in the milk, cayenne, 1 1/2 teaspoons salt, and a generous grind of black pepper. Whisking constantly, pour the milk mixture slowly into the roux, then whisk until smooth. Cook, whisking often, until the raw flour flavor is gone and the sauce coats the back of a spoon, 8 to 10 minutes.
- Reduce the heat to low. Add 2 cups of the Cheddar and whisk continuously until melted and the sauce is completely smooth, 2 to 3 minutes. Take the pot off the heat and whisk in the sour cream. Pour the sauce over the potatoes, add the scallion whites, and fold until every piece is coated.
- Transfer the mixture to a 9-by-13-inch baking dish. Top with the remaining Cheddar, then scatter the cornflakes over the surface. Bake until the edges bubble, the cornflakes turn a deeper golden, and the potatoes are very tender, 45 to 50 minutes. Rest for 10 minutes, garnish with the scallion greens, and serve warm.
