Funeral Potatoes with Ham

Funeral Potatoes with Ham

4 lbs. russet potatoes, scrubbed
2 T. vegetable oil
1 pound white mushrooms, sliced thin
Salt
1 onion, minced
2 T. flour
1 1/2 cups whole milk
1/2 t. minced fresh thyme
1/2 t. pepper
1 1/2 cups shredded sharp cheddar cheese
8 T. unsalted butter, 1 stick
1 pound ham steak, cut into 2 inch matchsticks
1 cup sour cream
1 1/2 cups cornflakes, crushed fine

Adjust oven rack to middle position. Heat oven to 350. Grease a 13 x 9 inch baking dish and set aside. Bring potatoes and 4 quarts water to a simmer in 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 potatoes and set aside. When potatoes are cool enough to handle, peel them, then grate flesh lengthwise on large holes of box grater.

Return grated potatoes to pot. While potatoes cook, heat oil in large skillet over medium heat until shimmering. Add mushrooms and 3/4 t. salt and cook until mushrooms have released their juices and are brown around the edges, 7 to 10 minutes. Add onion and cook, stirring occasionally, until softened, 5 to 7 minutes.

Stir in flour land cook for 1 minute. Whisk in milk, thyme, and pepper, bring to a simmer and cook,stirring frequently, until thickened slightly, about 1 minutes. Stir in cheese and 6 T. of the butter and cook until
melted, about 1 minute. Off heat, stir in ham and sour cream. Pour mixture over potatoes and toss to mix. Transfer mixture to prepared baking dish.

Melt remaining 2 T. butter in bowl in microwave. Stir in cornflakes, then sprinkle evenly over the top of the potato mixture. Put baking dish on foil lined rimmed baking sheet and bake until potatoes are bubbling and top is golden brown, 35 to 45 minutes. Cool for 10 minutes before serving. Serves 8 to 10

Source: Cook's Country Best Lost Suppers