Funeral Potatoes

I think everyone in my state has tried these potatoes at least once. They are favorites of everyone I know. I'm not a huge fan of them mainly because they are loaded with cream of mushroom and chicken soup which I usually find pretty gross. Then I heard my favorite magazine was reworking the dish for their new cookbook I was excited. I have to say they did a pretty dang good job of turning the dish into something my husband would actually eat. See my husband is not from Utah and there are so many dishes that are favorites here that he just does not like. Funeral potatoes being one of the top items he does not like. However after trying this recipe he said I could make these once a year instead of the never again he usually says.

Funeral Potatoes
Best Lost Suppers Cookbook

4 pounds russet potatoes, scrubbed
2 tablespoons vegetable oil
1 pound white mushrooms, sliced thin
salt
1 onion, minced
2 tablespoons all-purpose flour
1 1/2 cups whole milk
1/2 teaspoon minced fresh thyme
1/2 teaspoon pepper
1 1/2 cups shredded sharp cheddar cheese
8 tablespoons (1 stick) unsalted butter
1 pound ham steak, cut into 2 inch matchsticks
1 cup sour cream
1 1/2 cups cornflakes, crushed fine

Adjust an oven rack to the middle position and heat the oven to 350 degrees. Grease a 13 by 9 inch baking dish and set aside.

Bring potatoes and 4 quarts water to a simmer in a large pot and cook until just shy of tender (a paring knife should glide through the flesh with slight resistance), 10 to 15 minutes. Drain the potatoes and set aside. When the potatoes are cool enough to handle, peel them, then grate the flesh lengthwise on the large holes of a box grater. Return the potatoes to the pot.

While potatoes cook, heat the oil in a large skillet over medium heat until shimmering. Add the mushrooms and 3/4 teaspoon salt and cook until the mushrooms have released their juices and are brown around the edges, 7 to 10 minutes. Add the onion and cook, stirring occasionally, until softened, 5 to 7 minutes. Stir in the flour and cook for 1 minute.

Whisk in the milk, thyme, and pepper, bring to a simmer, and cook, stirring frequently, until thickened slightly, about 1 minute. Stir in the cheese and 6 tablespoons butter and cook until melted, about 1 minute.

Off heat, stir in the ham and sour cream. Pour the mixture over the potatoes and toss to combine. Transfer the mixture to the prepared baking dish. Melt the remaining 2 tablespoons butter in a bowl in the microwave. Stir in the cornflakes, then sprinkle them evenly over the top of the potato mixture.

Place the baking dish on a foil-lined rimmed baking sheet and bake until the potatoes are bubbling and the top is golden brown, 35 to 45 minutes. Cool for 10 minutes before serving.