Cheesy Potatoes

Prep: 15 mins

Cook: 260 mins

Difficulty: Easy

Servings: 4 Servings

Few can resist the comforting combination of tender potatoes and warm, bubbling cheese — which is why this cheesy potato casserole deserves a spot on everyone’s table this spring. Cheesy potatoes (sometimes called funeral potatoes) are cooked potatoes tossed in a creamy cheese sauce and baked until golden and bubbly. Unlike scalloped potatoes and au gratin potatoes, in which the potatoes are thinly sliced and shingled, cheesy potato casseroles feature cubed or shredded ‘taters.

Ingredients

3 pounds russet potatoes (about 6 medium), peeled and chopped into 1/2-inch pieces (about 8 cups)
1 tablespoon plus 2 teaspoons kosher salt, divided
4 tablespoons unsalted butter, plus more for greasing the baking dish
4 medium scallions, thinly sliced, white and green parts divided
4 cloves garlic, minced
1/4 cup all-purpose flour
3/4 cup low-sodium chicken or vegetable stock
1 cup whole milk
1 cup sour cream (8 ounces)
1/2 teaspoon freshly ground black pepper
2 cups grated extra-sharp cheddar cheese (8 ounces), divided
2 cups cornflakes cereal, crushed
4 tablespoons unsalted butter, melted

Instructions

Arrange a rack in the middle of the oven and heat to 350°F. Lightly grease a 9x13-inch baking dish with butter; set aside.
Depiction of the instructions in Instructions step 1
Place 3 pounds peeled and chopped russet potatoes in a large saucepan and add enough cold water just to cover. Add 1 tablespoon of the salt. Cover and bring to a rolling boil over high heat, about 10 minutes. Uncover and continue to boil until the potatoes are tender but not falling apart, 6 to 7 minutes. Drain.
Depiction of the instructions in Instructions step 2
Melt the 4 tablespoons butter in the now-empty pot over medium heat. Add 4 thinly sliced scallion whites and cook until beginning to soften, about 2 minutes. Add 4 minced garlic cloves and cook until fragrant, 30 seconds to 1 minute more.
Depiction of the instructions in Instructions step 3
Add 1/4 cup all-purpose flour and stir until light golden brown, 1 to 2 minutes.
Depiction of the instructions in Instructions step 4
While whisking constantly, slowly pour in 3/4 cup low-sodium chicken or vegetable stock, followed by 1 cup whole milk. Bring to a simmer. Continue to cook, stirring continuously, until thickened, 3 to 4 minutes. Remove from the heat.
Depiction of the instructions in Instructions step 5
Whisk in 1 cup sour cream, 1/2 teaspoon freshly ground black pepper, 1 1/2 cups of the grated extra-sharp cheddar cheese, and remaining 2 teaspoons salt.
Depiction of the instructions in Instructions step 6
Add the drained potatoes and stir to coat. Transfer the mixture to the prepared baking dish.
Depiction of the instructions in Instructions step 7
Toss together 2 cups crushed cornflakes cereal, 4 tablespoons melted unsalted butter, 4 thinly sliced scallion greens, and remaining 1/2 cup cheese in a medium bowl.
Depiction of the instructions in Instructions step 8
Scatter the cornflake topping evenly over the potatoes.
Depiction of the instructions in Instructions step 9
Bake until the center of the casserole is bubbling and the cheese is melted and beginning to brown in spots, 45 to 50 minutes.
Depiction of the instructions in Instructions step 10