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If you ever just want that cheesy, creamy potato comfort food without a giant tray, these small batch funeral potatoes totally hit the spot. You'll still get those layers of soft potatoes, stretchy cheese, and that famous crispy topping. It's just right for family nights or a chill dinner with friends.
The first time I threw this together was on a snowy night for a few neighbors and we polished off every last bite. Anytime folks come by, I love making it again and again.
Delicious Ingredients
- Corn flakes cereal: makes every bite super crunchy and golden pick a version with just corn for the old-school taste
- Butter for the topping: melts right into the flakes helping them brown up go with unsalted butter for best flavor
- Salt: a pinch or two really makes everything taste better
- Sour cream: gives it tang and a rich creamy texture grab full fat if you can
- Garlic powder: seasons the dish without any harshness get a fresh bottle for bold taste
- Frozen cubed potatoes: makes prep a snap just break up any ice chunks before tossing in
- Condensed cream of chicken soup: bumps up the cozy savory flavor pick one with simple ingredients if possible
- Shredded cheddar cheese: gives you sharpness and gooey melts shred it fresh from a block for best results
Easy Instructions
- Top and Bake:
- Shake the buttery cereal over the potato mix and bake uncovered for thirty five minutes till it’s golden and crisp on top. Let it cool five minutes before diving in.
- Prepare the Cornflake Topping:
- Drop corn flakes into a zip-bag, close it, then gently squish them into rough crumbs with your hands. Pour into a bowl and stir through the melted butter so every flake shines.
- Fill the Baking Dish:
- Spread out the cheesy potato mix in your greased pan. Smooth the top so it all cooks the same.
- Mix the Base:
- In a big bowl, blend thawed potato cubes with grated cheese, cream of chicken soup, sour cream, garlic powder, and salt. Mix it up until every cube is slathered nicely.
- Preheat and Prepare the Dish:
- Warm your oven to three fifty (fahrenheit). Grease a nine by nine or seven by eleven pan with cooking spray — that way nothing sticks later.
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Honestly, breaking out the buttery cornflake topping is my favorite part. My grandma always let me do this when I was little — I felt like the boss every time.
Keeping It Fresh
You can stash leftover potatoes in a closed container in the fridge for three days. Want that crispy top again? Just pop ‘em in the oven at three fifty till heated through. The crunch will come right back.
Quick Swaps
Want to skip the chicken? Try cream of mushroom or celery soup instead. Greek yogurt swaps perfectly for the sour cream and bumps up protein too. Or go half cheddar and half Swiss for extra zip.
How to Serve
This goes awesome with roast chicken or baked ham on Sunday. For brunch, dish it up with scrambled eggs and a fruit bowl for a filling meal. It’s also a party favorite next to grill-out meats.
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Where It Comes From
These potatoes got the name because folks in the Mountain West used to always bring them to gatherings after services. They're all about sharing a little comfort — whether you're celebrating or just getting through tough days.
FAQs About the Recipe
- → Could I swap in fresh potatoes instead of the frozen kind?
Absolutely! Just peel and chop up an equal amount of raw potatoes. Cut them small so they cook fast. You might need to leave them in the oven a few extra minutes until they're soft.
- → Any swaps for cream of chicken soup?
Yep. Try cream of celery or mushroom. They’ll still give you a smooth, creamy bite and work just fine.
- → What's the best way to keep leftovers?
Let the dish cool down, then pop on some plastic wrap or a lid and stash it in the fridge for up to three days. Warm it back up in the oven so it stays nice and crisp.
- → Not a fan of corn flakes—what else can I use on top?
Panko, potato chips, or even those buttery crackers all add a satisfying crunch. Just crush 'em up and sprinkle over the cheesy potatoes.
- → Can I put this together before I need it?
Sure thing. Mix up everything but hold off on the topping. Cover and chill it up to a day ahead. Toss on the crumbs right before you bake for the crunchiest top.