Small Batch Funeral Potatoes (Print-Friendly Version)
Cheesy potatoes and golden corn flakes combine for a classic, comforting side made for smaller gatherings.
# Ingredients Required:
→ Main Mixture
01 -
3 cups (approximately 420 g) frozen cubed potatoes, thawed for at least 30 minutes at room temperature
02 -
425 g (15 oz) condensed cream of chicken soup
03 -
240 ml (1 cup) sour cream
04 -
115 g (1 cup) shredded cheddar cheese
05 -
0.5 teaspoon garlic powder
06 -
1 teaspoon salt
→ Corn Flake Topping
07 -
2 cups (50 g) corn flakes cereal
08 -
60 ml (1/4 cup) butter, melted
# Detailed Directions:
01 -
Preheat oven to 175°C. Grease a 28×18 cm or 23×23 cm baking dish with nonstick cooking spray.
02 -
In a large mixing bowl, add thawed cubed potatoes, condensed cream of chicken soup, sour cream, shredded cheddar cheese, garlic powder, and salt. Stir thoroughly until the potatoes are evenly coated and the mixture is smooth.
03 -
Spoon the potato mixture into the prepared baking dish. Spread evenly to form a uniform layer.
04 -
Place corn flakes in a sealed plastic bag and crush lightly by hand. Transfer to a small bowl, add the melted butter, and mix until all cereal pieces are evenly coated.
05 -
Distribute the buttered corn flake topping evenly over the potato mixture. Bake uncovered for 35 minutes, or until the topping is golden and the casserole filling is bubbling.
06 -
Remove casserole from oven and allow to cool for 5 minutes before serving.
# Helpful Advice:
01 -
Fully thaw potatoes prior to assembly for best texture and even baking.