Small Batch Funeral Potatoes
A comforting and delicious dish that is creamy, cheesy, and topped with a crunchy cornflake layer, perfect for small families or gatherings.
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.
Notes
Best served hot as a side dish, pairs well with roasted meats, grilled chicken, or fish. For storage, keep leftovers in an airtight container in the refrigerator for 3 to 4 days.