A simple, small version of a classic comfort side dish.
introduction
This Small Batch Funeral Potatoes is creamy, cheesy, and crunchy on top. It cooks in one dish and feeds a few people. For another easy potato side that cooks quickly, see air fry breakfast potatoes guide.
why make this recipe
Make this recipe when you want a warm, comforting side for a small meal. It uses frozen cubed potatoes so you save time. It is simple to mix and bake. This size fits a small family or meal prep.
how to make Small Batch Funeral Potatoes
Follow the steps below. Use a 7×11" dish or a 9×9" dish for a bit more depth.
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 corn-flakes cereal
Directions :
Preheat oven to 350°F. Spray a 7×11"or even 9×9" baking-dish with cooking-spray.
In a large-bowl, then put in the potatoes, cream of chicken soup, sour-cream, cheddar-cheese, garlic-powder, pepper and salt. Stir till well blended and the potatoes are evenly coated.
Pour the potatoes to the baking dish & spread them out into an even layer.
Put the corn-flakes in a plastic-food storage-bag and seal the bag then use the hands to squeeze the bag and crush corn flakes.
Pour the crushed-corn flakes to a small-bowl. Then add the melted-butter. Stir to coat the cereal.
Spoon the corn-flakes evenly over the potatoes and bake uncovered for 35 minutes and let cool 5 minutes before serving.
how to serve Small Batch Funeral Potatoes
Serve warm. Let it sit 5 minutes after baking so it firms up. It pairs well with ham, roast chicken, or a green salad. Spoon onto plates and enjoy the crunchy top with the creamy inside.
how to store Small Batch Funeral Potatoes
Cool the dish to room temperature before storing. Cover tightly and keep in the fridge for up to 3 days. Reheat in the oven at 350°F until hot, about 15–20 minutes. You can freeze leftovers in a freezer-safe container for up to 1 month; thaw in the fridge before reheating.
tips to make Small Batch Funeral Potatoes
- Thaw the frozen potatoes at room temperature for at least 30 minutes to avoid extra water.
- Use full-fat sour cream and cheddar for best flavor and texture.
- Press the corn-flake topping down slightly so it sticks to the potato mixture.
- If the top browns too fast, cover loosely with foil for the last 10 minutes.
variation (if any)
- Use crushed potato chips or panko instead of corn flakes for a different crunch.
- Swap cream of chicken soup for cream of mushroom or cream of celery for another flavor.
- Add 1/4 cup diced onion or 1/2 cup cooked ham for more texture and taste.
FAQs
Q: Can I use fresh potatoes instead of frozen?
A: Yes. Dice and par-boil fresh potatoes until just tender, then cool before mixing with the other ingredients.
Q: Can I make this vegetarian?
A: Use cream of mushroom soup or a vegetarian cream soup and skip any meat add-ins to make it vegetarian.
Q: Can I prepare this ahead of time?
A: Yes. Assemble in the baking dish, cover, and refrigerate up to 24 hours. Add the cereal topping and bake when ready.
Q: How do I get the topping extra crunchy?
A: Make sure the cereal is well coated with melted butter and bake uncovered. A short broil at the end (watch closely) can add extra browning.
Q: Is this recipe good for a crowd?
A: This is a small batch. To feed a crowd, double the recipe and use a larger baking dish, then increase bake time slightly.
Small Batch Funeral Potatoes
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A creamy, cheesy, and crunchy side dish perfect for small meals or gatherings.
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 melted butter
- 2 cups corn flakes cereal
Instructions
- 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 mixture into the baking dish and spread it into an even layer.
- Crush the corn flakes in a plastic food storage bag, then mix with the melted butter in a small bowl.
- Spoon the corn flakes evenly over the potato mixture and bake uncovered for 35 minutes.
- Let cool for 5 minutes before serving.
Notes
Thaw frozen potatoes at room temperature for at least 30 minutes. Use full-fat sour cream and cheddar for best results.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 30mg
