Table of Contents
- Introduction: A Comfort Classic, Sized Just Right
- Why This Recipe Works: Crispy, Creamy, Cheesy Goodness
- Ingredients and Smart Substitutions
- How to Make Easy Small Batch Funeral Potatoes
- Expert Tips for Funeral Potato Perfection
- What to Serve With Your Small Batch Funeral Potatoes
- Storing and Reheating Smartly
- Frequently Asked Questions (FAQ)
Introduction: A Comfort Classic, Sized Just Right
There are some dishes that just speak directly to your soul, wrapping you in a warm hug of flavor and nostalgia. For me, that’s often a good batch of Funeral Potatoes. You know the ones – that irresistible combination of creamy, cheesy potatoes crowned with a golden, buttery crunch that makes you want to go back for a second (or third!) helping before you’ve even finished the first. But let’s be real, sometimes a full-sized casserole is just too much for a smaller gathering. That’s where my recipe for Small Batch Funeral Potatoes swoops in to save the day!
I absolutely adore this recipe because it delivers all the classic comfort in a perfectly portioned package. No more mountains of leftovers, no more guilt over excess. This scaled-down version makes it an ideal side dish for your weeknight family dinner, a cozy Sunday supper, or even a small holiday gathering. It’s a testament to the fact that comfort food doesn’t always have to be about quantity; sometimes, it’s about getting that just-right amount of deliciousness. And if you’re looking for more incredible, easy recipes to round out your meal, you can always See more easy recipes on my blog!
Why This Recipe Works: Crispy, Creamy, Cheesy Goodness
- Perfectly Balanced Textures: This recipe achieves that coveted contrast – a gloriously crisp, buttery cornflake topping that gives way to an incredibly creamy, tender potato interior. It’s a symphony of textures in every bite!
- Rich, Savory Sauce: Our secret weapon is a luxurious sauce that coats every potato piece, infusing it with cheesy, tangy goodness that’s both comforting and utterly addictive.
- Effortless Preparation: Using frozen hash browns dramatically cuts down on prep time. No peeling, no chopping, just thaw, mix, and bake! Plus, the small batch size means quicker baking and less actual oven time.
- Minimal Waste, Maximum Flavor: This recipe is specifically designed to give you that comfort food fix without the overwhelming leftovers of a full-sized casserole, making it perfect for smaller households or when you just want a taste without committing to a giant dish.
Ingredients and Smart Substitutions
Here is what you need and why:
Frozen Diced Hash Browns (20 oz bag): These are an absolute godsend! Using frozen means no tedious peeling, boiling, or chopping. They thaw quickly and are perfectly uniform, guaranteeing even baking. Just make sure they’re diced, not shredded, for that classic Funeral Potato texture.
Cream of Chicken Soup (10.5 oz can): This is the backbone of our creamy sauce, providing a savory depth and acting as a wonderful binder. If you prefer, a Cream of Mushroom or Cream of Celery soup can be used as alternatives, or for a homemade touch, you can even make your own cream of ‘something’ soup from scratch to control sodium and ingredients. Check out Food Network’s homemade cream soup recipes for inspiration!
Sour Cream (1 cup): Adds a beautiful tanginess and richness that balances out the savory soup. For a slightly lighter option, or if you just love the flavor, plain Greek yogurt is an excellent substitute. It provides similar tang and creaminess but with added protein.
Sharp Cheddar Cheese (1.5 cups, shredded): Sharp cheddar melts wonderfully and provides a robust, cheesy flavor that’s essential for Funeral Potatoes. Feel free to experiment with other good melting cheeses like Monterey Jack, Colby, or a cheddar-jack blend for a different flavor profile.
Unsalted Butter (4 tablespoons, divided): Used for melting into the potato mixture for richness, and then again for tossing with the cornflakes to create that iconic crispy topping. Unsalted butter allows you to control the overall saltiness of the dish.
Cornflakes (2 cups, crushed): The undisputed champion of Funeral Potato toppings! They provide that glorious, golden-brown, buttery crunch that sets this dish apart. If you’re out of cornflakes, crushed Ritz crackers, Panko breadcrumbs, or even crushed potato chips can offer a similar crispy texture.
Seasonings (Salt, Black Pepper, Garlic Powder): These are your flavor enhancers. Salt brightens everything, pepper adds a gentle warmth, and garlic powder gives a subtle savory kick. Taste and adjust as needed, as canned soups can vary in sodium content.
How to Make Easy Small Batch Funeral Potatoes
Follow these step-by-step photos:
1. Prep the Oven and Baking Dish
Preheat your oven to 350°F (175°C). Lightly grease an 8×8 inch baking dish (or a similar 2-quart baking dish) with butter or cooking spray. This size is perfect for our small batch and helps ensure even cooking and a beautiful crust.
2. Combine Wet Ingredients and Seasonings
In a large mixing bowl, combine the can of cream of chicken soup, sour cream, 2 tablespoons of melted butter, a teaspoon of salt, 1/2 teaspoon of black pepper, and 1 teaspoon of garlic powder. Whisk everything together until the mixture is smooth and well combined. This forms the creamy, flavorful base for your potatoes.
3. Fold in Hash Browns and Cheese
Add the thawed and well-drained diced hash browns and 1 cup of the shredded sharp cheddar cheese to the wet ingredient mixture. Gently fold everything together until the potatoes and cheese are evenly coated. Be careful not to overmix, as this can make the potatoes gummy. Just enough to combine!
4. Prepare the Cornflake Topping
In a separate small bowl, melt the remaining 2 tablespoons of butter. Add the crushed cornflakes and toss them gently with the melted butter until they are evenly coated. This buttery coating is key to achieving that golden, crispy crunch on top!
5. Assemble and Bake
Pour the potato mixture into your prepared 8×8 inch baking dish and spread it evenly. Sprinkle the remaining 1/2 cup of shredded cheddar cheese over the potato layer. Finally, evenly distribute the buttery cornflake topping over the cheese. Cover the dish loosely with aluminum foil and bake for 30 minutes. Then, remove the foil and continue baking for another 15-20 minutes, or until the topping is golden brown and crispy, and the potatoes are bubbly and tender. A good sign it’s done is when you can easily pierce the potatoes with a fork.
6. Cool and Serve
Once baked, remove the dish from the oven and let it cool for about 10-15 minutes before serving. This resting period allows the casserole to set slightly, making it easier to scoop and ensuring the ultimate creamy texture without falling apart. Dive in and enjoy that irresistible comfort!
Expert Tips for Funeral Potato Perfection
- Thaw and Drain Hash Browns Thoroughly: While frozen hash browns are a time-saver, thawing them completely before mixing and then draining any excess moisture is crucial. This prevents a watery casserole and ensures your sauce adheres perfectly.
- Don’t Overmix the Potatoes: Gentle folding is key! Overmixing mashed or diced potatoes can release too much starch, leading to a gummy texture. We want creamy, not gluey!
- Cover Then Uncover for Best Texture: Covering the casserole initially helps the potatoes cook through and stay moist and creamy. Removing the foil for the last portion of baking allows the cornflake topping to toast and become wonderfully crisp.
- Adjust Seasoning to Your Taste: Taste your sauce before adding the hash browns! Canned soups vary in sodium, so adjust your salt, pepper, and garlic powder as needed. A pinch of paprika added to the cornflake topping can also add a lovely color (and subtle flavor!) to the crust.
- Let It Rest Before Serving: I know, it’s hard to wait! But letting the casserole rest for 10-15 minutes after baking allows the cheese and sauce to set, making for cleaner scoops and a more enjoyable, cohesive texture.
What to Serve With Your Small Batch Funeral Potatoes
These Small Batch Funeral Potatoes are incredibly versatile and pair beautifully with a variety of main dishes. Here are some of my favorite combinations:
- Roasted Chicken or Turkey: The rich, creamy potatoes are the perfect accompaniment to savory roasted poultry.
- Ham or Pork Loin: A classic pairing! The saltiness of ham or the tenderness of pork loin complements the cheesy potatoes wonderfully.
- Green Beans or Roasted Asparagus: Add a touch of freshness and color with a simple green vegetable side.
- Simple Green Salad: A light, vinaigrette-dressed salad can cut through the richness of the potatoes, offering a refreshing contrast.
Storing and Reheating Smartly
Got a few bites left of your delicious Small Batch Funeral Potatoes? Here’s how to keep them fresh and enjoy them again:
Storing Leftovers: Allow the casserole to cool completely before transferring it to an airtight container. It will keep well in the refrigerator for up to 3-4 days. For best results, consider dividing larger portions into individual servings for quicker reheating.
Reheating in the Oven: This is generally the best method for maintaining some crispiness! Preheat your oven to 300°F (150°C). Place the leftovers in an oven-safe dish, cover loosely with foil, and bake for 15-25 minutes, or until heated through. If you like the topping extra crispy, remove the foil for the last 5-10 minutes. For a really quick crisp, you can also pop it under the broiler for a minute or two (watch carefully!).
Reheating in the Microwave: While convenient, the microwave won’t bring back the crispy topping. Place individual servings on a microwave-safe plate, cover loosely with a damp paper towel (to prevent drying), and heat for 1-2 minutes, stirring halfway through, until warmed. This method is great for quick, creamy potatoes.
Freezing: This recipe is moderately freezer-friendly. Bake the casserole as directed, then let it cool completely. Wrap it tightly in plastic wrap, then aluminum foil, and freeze for up to 2-3 months. To reheat from frozen, bake at 350°F (175°C), covered, for about an hour, then uncover and bake for an additional 15-20 minutes, or until bubbly and heated through, adding more cornflakes if desired for crunch.
Frequently Asked Questions (FAQ)
Can I use fresh potatoes instead of frozen?
Can I make this ahead of time?
How do I prevent the cornflake topping from getting soggy?
Is this recipe freezer-friendly?
Easy Small Batch Funeral Potatoes Recipe
- Total Time: 32 minute
- Yield: 4-6 servings 1x
Description
Indulge in the ultimate comfort food with this perfectly portioned small batch of creamy, cheesy Funeral Potatoes. Featuring tender diced potatoes in a rich, tangy sauce, all crowned with a buttery, crispy cornflake crust, it’s ideal for any occasion.
Ingredients
- 20 oz bag frozen diced hash browns, thawed and drained
- 10.5 oz can cream of chicken soup
- 1 cup sour cream
- 1.5 cups sharp cheddar cheese, shredded, divided
- 4 tablespoons unsalted butter, divided
- 2 cups cornflakes, crushed
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp garlic powder
Instructions
- Prep the Oven and Baking Dish: Preheat oven to 350°F (175°C). Grease an 8×8 inch baking dish.
- Combine Wet Ingredients and Seasonings: In a large bowl, whisk together cream of chicken soup, sour cream, 2 tablespoons melted butter, salt, pepper, and garlic powder until smooth.
- Fold in Hash Browns and Cheese: Gently fold in the thawed, drained hash browns and 1 cup of shredded cheddar cheese until evenly coated. Do not overmix.
- Prepare the Cornflake Topping: In a small bowl, melt the remaining 2 tablespoons of butter. Add crushed cornflakes and toss to coat evenly.
- Assemble and Bake: Pour the potato mixture into the prepared dish. Sprinkle with the remaining 1/2 cup cheddar cheese, then top with the buttery cornflakes. Cover loosely with foil and bake for 30 minutes. Remove foil and bake for another 15-20 minutes, or until golden and bubbly.
- Cool and Serve: Let cool for 10-15 minutes before serving for optimal texture.
- Prep Time: 15 mins
- Cook Time: 45-50 mins