Cheesy Funeral Potatoes {Au Gratin Potatoes}
Ingredients
Potatoes:
- 3 tablespoons salted butter
- ½ cup diced white or yellow onion
- ¼ cup all-purpose flour
- 1 ½ cups low-sodium chicken broth
- 1 cup milk
- 1 ½ teaspoons salt
- ½ teaspoon pepper
- ¼ teaspoon dried thyme leaves (see note)
- 2 cups (228 g) shredded sharp cheddar cheese (see note)
- 5 to 6 medium russet or Yukon Gold potatoes (about 3 pounds), peeled, cooked, cooled and shredded (see note)
- ½ cup (113 g) sour cream
Topping:
- 3 cups (106 g) cornflakes, lightly crushed
- 2 tablespoons butter, melted
Instructions
- Preheat the oven to 350 degrees F. Lightly grease a 9X13-inch baking pan with cooking spray and set aside.
- For the potatoes, in a large pot set over medium heat, melt the butter. Add the onion and cook until the onion is softened and translucent, about 5-6 minutes.
- Stir in the flour and cook, stirring constantly, for about a minute.
- Slowly add the chicken broth and milk, whisking constantly. Stir in the salt, pepper, and thyme. Bring the mixture to a simmer and cook, stirring frequently, until the mixture is slightly thickened, 5 to 6 minutes.
- Off the heat, add the cheese gradually and stir until completely melted. Add the sour cream and stir until combined.
- Mix in the shredded potatoes and stir until the potatoes are evenly coated with the sauce.
- For the topping, in a medium bowl, toss the cornflakes with the melted butter.
- Evenly spread the potatoes into the prepared baking dish and top with the buttered cornflakes.
- Bake for 40-45 minutes, until hot and bubbly around the edges.
- Let the potatoes rest for 10 minutes before serving. Serve warm.
Notes
Potatoes: This recipe works with cooked potatoes OR a 26-ounce bag frozen shredded hash browns. For cooked potatoes, I peel the potatoes, cut them in half or large quarters, and then simmer in water on the stovetop for about 15 to 18 minutes until tender or pop them in the Instant Pot with 1 cup water and cook on high pressure for 7 minutes. The key is to prep the potatoes in advance so they can cool completely and thoroughly chill in the fridge before shredding (or cubing in small pieces). Trying to shred them while warm will turn them into mashed potatoes - and that texture doesn't work well in this dish.
Make ahead: To make ahead of time, assemble the potatoes in the baking dish (without the cornflake topping), cover and refrigerate for up to two days. When ready to bake, cover with foil and bake for 15-20 minutes, then uncover, top with the cornflake mixture and bake for another 30-35 minutes until hot and bubbly.