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a plain rectangular baking dish of funeral potatoes with an uneven golden crushed-cornflake crust and one serving removed to reveal distinct creamy diced potatoes with cheddar underneath, with no shredded potato strands, bacon or garnish
Andre Lewis

Funeral Potatoes

The cornflake lid is the point of funeral potatoes, so butter the crushed flakes evenly and keep them out of the filling. Underneath, fresh red-potato cubes sit in a homemade celery cream sauce with sour cream and cheddar. Boil the cubes only until just tender, drain them thoroughly and fold gently so the dish stays spoonable rather than turning into mashed potatoes. This takes a little more stovetop work than opening a can, but you control the sauce before it reaches the oven and can stop while it is still loose enough to coat every cube.
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Prep Time 25 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 40 minutes
Servings: 10
Ingredients Method

Ingredients
  

  • 2 1/2 lbs red potatoes peeled and cut into 1/2-inch cubes
  • 2 tsp fine salt for cooking water
  • 5 tbsp unsalted butter divided
  • 1 small celery stalk finely minced
  • 1 small yellow onion finely minced
  • 2 tbsp all-purpose flour
  • 1 1/4 cups whole milk
  • 1/2 cup low-sodium chicken broth
  • 3/4 cup sour cream
  • 6 oz sharp cheddar grated
  • 1/2 tsp fine salt for sauce
  • 1/4 tsp black pepper
  • 2 cups plain cornflakes lightly crushed

Method
 

  1. Heat the oven to 350°F and grease a 9-by-13-inch dish with 1 teaspoon of the butter. Cover potato cubes with cold water by 1 inch, add cooking salt, bring to a simmer and cook for 6 to 8 minutes until just tender; drain and let steam escape for 3 minutes.
  2. Melt 2 tablespoons butter in a saucepan over medium heat and cook celery and onion for 6 minutes until soft. Stir in flour for 1 minute, then gradually whisk in milk and broth and simmer for 3 minutes until lightly thickened.
  3. Remove the sauce from heat and stir in sour cream, cheddar, sauce salt and pepper. Fold through the drained potato cubes and spread evenly in the dish.
  4. Melt the remaining butter and toss with the crushed cornflakes until evenly coated. Scatter over the potatoes in a loose layer.
  5. Bake for 30 to 35 minutes until the center bubbles and the cornflakes are golden. Cover loosely if the flakes darken early, then rest for 10 minutes before scooping.