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Craving something rich and cheesy with a crispy topping? Small batch funeral potatoes have you covered. You'll get all that comforting taste in a smaller pan—so you won't be stuck with too many leftovers. Just right for a chill night in or a few friends coming over.
After a tough week, I dropped this meal off for my neighbor and she immediately texted asking for how to make it. Now, I whip it up for every potluck and all those mini holiday get-togethers.
Delicious Ingredients
- Butter: Melt it all the way so your topping gets nicely golden and doesn't clump up
- Corn flakes cereal: Make sure they're crisp (not stale) so you get that satisfying crunch on top
- Salt: Go for kosher so you can sprinkle easily and taste as you go
- Garlic powder: Fresh is always best for really cozy flavor
- Shredded cheddar cheese: If you can, grate it yourself for gooier, creamier pockets
- Sour cream: Go full fat if you love extra creaminess
- Condensed cream of chicken soup: A tasty binder for everything—pick one you like the taste of!
- Frozen cubed potatoes: Thaw these all the way for even baking (skip the shredded kind)
Easy Step-by-Step
- Let It Rest:
- Let it sit for five minutes before scooping in. It helps the layers firm up, so serving is a breeze.
- Get It to the Oven:
- Pour your buttery cereal right over those potatoes for a thick topping. Bake with no cover for about 35 minutes. The edges will bubble and the top crunches up.
- Smoosh the Cereal & Add Butter:
- Pop those corn flakes into a zip-up bag, give them a gentle squeeze to break them up, then stir in melted butter till every bite glistens.
- Fill Your Pan:
- Spoon the potato mix into your ready dish. Spread it to the edges so it cooks through evenly.
- Stir Up the Filling:
- All those thawed potatoes, soup, sour cream, cheddar, garlic powder, and salt go into one big bowl. Mix till everything's covered and saucy.
- Prep the Pan:
- Spray your baking pan with some nonstick spray—that way, nothing sticks and serving's super simple.
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Our crew loves the mega crunch from all those flakes, but my grandma always doubled the cereal. I still remember squishing the flakes with her, grinning the whole time.
How to Store
Pop leftovers in the fridge for up to three days once they've cooled. If you reheat with foil in a hot oven, give it about twenty minutes—that keeps the topping nice and crunchy. Skip the microwave if you want to keep that crisp bite.
Swap Options
Looking for a change? Go for cream of mushroom soup to make it meatless. Greek yogurt works as a sour cream stand-in. Any good cheese that melts is fair game—Colby jack or Monterey Jack are perfect swaps.
Ways to Serve
Scoop it up hot, straight from the pan. It matches with roasted ham or a handful of greens. People love it next to eggs at brunch, as a hearty side at dinner, or paired with roast veggies.
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Background & Stories
This dish is a Midwest and Mountain West classic for a reason. Folks bring it to gatherings and potlucks, even funerals—that's how it got the name. For a lot of us, it’s about sharing warmth and good memories during hard days.
Frequently Asked Questions
- → Could I swap frozen potatoes for fresh ones?
Totally! Just peel and chop up raw potatoes into small cubes, boil till almost soft, and pick up the directions from there.
- → What if I don’t have cream of chicken soup?
No worries. Cream of mushroom or celery will work too. Or make your own—cook up a simple butter and flour mix (that’s a roux), add in some chicken broth plus a splash of milk.
- → How do I keep the top nice and crisp?
Just pour the melted butter all over the corn flakes really well, and skip the foil so the crunch sticks around.
- → Can I set this up ahead of time?
Yep! Put together the potatoes and leave the corn flakes off till it’s almost go-time. Store both in the fridge and add the topping right before baking so it stays crunchy.
- → Can I toss in other stuff with the potatoes?
Heck yes. Try mixing in ham, diced bell peppers, or green onions if you want something extra in every bite.