Difficulty: Easy
Servings: 8 to 10 portions
Nutritional Information per Serving (1 of 10 servings): Calories 444, Total Fat 27 g, Saturated Fat 15 g, Carbohydrates 36 g, Dietary Fiber 2 g, Sugar 3 g, Protein 17 g, Cholesterol 77 mg, Sodium 552 mg
Total Time: 1 hour 30 minutes
Active Time: 30 minutes

Indulge in the ultimate cheesy potatoesa crowd-pleasing classic that steals the show at family gatherings, birthdays, and potlucks (famously dubbed "funeral potatoes"). After days of perfecting this irresistible recipe, we crowned fresh potatoes the winner for their creamy texture and ability to soak up our rich, from-scratch sauceno canned soups needed. Topped with gooey Cheddar and crunchy cornflakes, this dish will have everyone begging for seconds!

4 1/4 pounds russet potatoes (around 5 medium), peeled and chopped (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 of cayenne pepper
16 ounces Cheddar cheese, shredded (approximately 4 cups)
8 ounces sour cream (around 3/4 cup)
3 scallions, finely sliced, keeping whites and greens separate
2 cups cornflakes

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Heat the oven to 400F.
Place potatoes in a large pot and cover with water by 2 inches. Add 1 teaspoon salt and bring to a boil over high heat. Reduce to a simmer and cook until the potatoes are tender enough to mash with a spoon's back, about 5 to 6 minutes. Drain, transfer to a large bowl, and set aside.
Meanwhile, melt butter in a medium saucepan over medium heat. Stir in the flour and whisk to form a grainy roux. Let it cook undisturbed until lightly toasted and aromatic, about 2 to 3 minutes.
Dissolve bouillon in 2 cups water in a large measuring cup. Add milk, cayenne, 1 1/2 teaspoons salt, and a generous amount of black pepper. Whisk this mixture slowly into the roux, continuing to whisk until smooth. Cook, stirring often, until the flour flavor fades and the sauce thickens enough to coat the back of a spoon, roughly 8 to 10 minutes.
Reduce heat to low, add 2 cups of shredded Cheddar, and whisk constantly until cheese melts and sauce is silky, about 2 to 3 minutes. Remove from heat and whisk in sour cream. Pour this sauce over the potatoes, add the scallion whites, and gently fold until the mixture is evenly coated.
Transfer the mixture to a 9x13-inch baking dish, sprinkle with remaining Cheddar, and top with cornflakes. Bake until the cheese sauce bubbles along the edges, the cornflakes turn golden, and the potatoes are very tender, about 45 to 50 minutes. Let rest for 10 minutes, then garnish with scallion greens and serve warm.