why make this recipe
Small Batch Funeral Potatoes are a comforting and delicious dish that can make any gathering special. This recipe is perfect for small families or gatherings where you don’t want leftovers. Made with simple ingredients, this dish is creamy, cheesy, and topped with a crunchy cornflake layer. It is a popular choice for potlucks, holiday dinners, and family meals.
how to make Small Batch Funeral Potatoes
Ingredients:
- 1 cup shredded cheddar cheese
- 15 oz condensed cream of chicken soup
- 3 cups frozen cubed potatoes (thawed at room temperature for at least 30 minutes)
- ½ tsp garlic powder
- 1 cup sour cream
- 1 tsp salt
- ¼ cup butter, melted
- 2 cups cornflakes cereal
Directions:
- Preheat oven to 350°F. Spray a 7×11″ or 9×9″ baking dish with cooking spray.
- In a large bowl, combine the potatoes, cream of chicken soup, sour cream, cheddar cheese, garlic powder, and salt. Stir until well blended and the potatoes are evenly coated.
- Pour the potato mixture into the baking dish and spread it out into an even layer.
- Place the cornflakes in a plastic food storage bag and seal the bag. Use your hands to squeeze the bag and crush the cornflakes.
- Pour the crushed cornflakes into a small bowl. Add the melted butter and stir to coat the cereal.
- Spoon the cornflakes evenly over the potatoes and bake uncovered for 35 minutes. Let cool for 5 minutes before serving.
how to serve Small Batch Funeral Potatoes
Serve Small Batch Funeral Potatoes hot as a side dish alongside your favorite main courses. They pair well with roasted meats, grilled chicken, or fish. This creamy and crunchy dish is sure to please your family and guests.
how to store Small Batch Funeral Potatoes
If you have leftovers, store them in an airtight container in the refrigerator. They can last for about 3 to 4 days. To reheat, simply place them in the oven at 350°F until warmed through.
tips to make Small Batch Funeral Potatoes
- Make sure to thaw the frozen cubed potatoes for even cooking.
- Experiment with different types of cheese for a unique flavor.
- Add some chopped onions or bell peppers for extra taste and texture.
variation
For a different twist, you can substitute the cream of chicken soup with cream of mushroom soup or add cooked bacon bits for added flavor.
FAQs
Can I use fresh potatoes instead of frozen?
Yes, you can use fresh potatoes. Just make sure to cook and cube them before adding them to the recipe.Is it possible to make this recipe ahead of time?
Yes, you can prepare the dish and store it in the refrigerator before baking. Bake just before serving.Can I freeze Small Batch Funeral Potatoes?
Yes, you can freeze them after baking. Make sure to store them in an airtight container and they can last for about 2 months in the freezer.
Small Batch Funeral Potatoes
Ingredients
Main Ingredients
- 3 cups frozen cubed potatoes (thawed at room temperature for at least 30 minutes) Make sure to thaw for even cooking.
- 15 oz condensed cream of chicken soup Can substitute with cream of mushroom soup.
- 1 cup sour cream
- 1 cup shredded cheddar cheese Experiment with different types of cheese.
- ½ tsp garlic powder
- 1 tsp salt
- ¼ cup butter, melted
- 2 cups cornflakes cereal Crushed before adding.
Instructions
Preparation
- Preheat oven to 350°F (175°C). Spray a 7×11″ or 9×9″ baking dish with cooking spray.
- In a large bowl, combine the thawed potatoes, cream of chicken soup, sour cream, cheddar cheese, garlic powder, and salt. Stir until well blended and the potatoes are evenly coated.
- Pour the potato mixture into the baking dish and spread it out into an even layer.
Topping Preparation
- Place the cornflakes in a plastic food storage bag, seal the bag, and crush the cornflakes using your hands.
- Pour the crushed cornflakes into a small bowl, add the melted butter and stir to coat the cereal.
- Spoon the cornflakes evenly over the potato mixture.
Baking
- Bake uncovered for 35 minutes. Let cool for 5 minutes before serving.