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
Scale
- 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