Small-Batch Funeral Potatoes
Creamy, cheesy potatoes topped with a crunchy cornflake layer, this small-batch recipe brings comfort and nostalgia without overwhelming leftovers.
Ingredients
Potato Mixture
- 3 cups frozen cubed potatoes, thawed Thaw at room temperature for at least 30 minutes.
- 15 oz condensed cream of chicken soup One standard can.
- 1 cup sour cream
- 1 cup shredded cheddar cheese Sharp or mild, your choice.
- 1/2 teaspoon garlic powder
- 1 teaspoon salt Adjust to taste.
- 1/4 cup butter, melted
Topping
- 2 cups corn-flakes cereal Crushed.
Instructions
Preparation
- Preheat your oven to 350°F. Spray a 7×11" or 9×9" baking dish with cooking spray.
- In a large bowl, combine the thawed cubed potatoes, condensed cream of chicken soup, sour cream, shredded cheddar cheese, garlic powder, salt, and a few grinds of black pepper. Stir until the potatoes are evenly coated.
- Spread the potato mixture into the prepared baking dish in a smooth, even layer.
- Place the corn flakes in a sealed plastic food storage bag. Squeeze the bag with your hands to crush the cereal into coarse crumbs—don’t pulverize into dust; you want texture.
- Pour the crushed corn flakes into a small bowl and stir in the melted butter until the cereal is lightly coated.
- Evenly spoon the buttered corn flakes over the potato layer, covering it from edge to edge.
Baking
- Bake the casserole uncovered for 35 minutes, or until the top is golden and the center is bubbling lightly.
- Remove from oven and let rest for 5 minutes before serving to let the casserole set for cleaner scoops.
Notes
For dairy-free, use dairy-free sour cream and cheddar alternative; swap butter for olive oil or vegan margarine. For vegetarian, replace cream of chicken soup with cream of mushroom soup. Store leftovers properly for up to 3–4 days.