Effortless Small Batch Funeral Potatoes (Print Version)
# Ingredients:
→ Main Mixture
01 -
1 teaspoon salt
02 -
0.5 teaspoon garlic powder
03 -
115 g (1 cup) shredded cheddar cheese
04 -
240 ml (1 cup) sour cream
05 -
425 g (15 oz) condensed cream of chicken soup
06 -
3 cups (about 420 g) frozen diced potatoes, left out at room temp for half an hour or so
→ Corn Flake Topping
07 -
60 ml (1/4 cup) melted butter
08 -
2 cups (50 g) corn flake cereal
# Instructions:
01 -
Let it rest for five minutes after pulling out of the oven. Grab some plates and dig in.
02 -
Sprinkle the corn flake topping right on top so it covers the potatoes. Slide it into the oven without a lid and bake for about 35 minutes. Look for a golden top with the cheesy stuff underneath bubbling away.
03 -
Toss your corn flakes in a zip-top bag and gently crush them with your hands. Dump them into a little bowl, pour in the melted butter, and stir until every bit gets some butter.
04 -
Pour all the potato stuff right into the pan you greased. Smooth it out so it's nice and even.
05 -
Mix the thawed potato cubes, chicken soup, sour cream, shredded cheddar, garlic powder, and salt together in a big bowl. Keep stirring until it's all blended and the potatoes look fully coated.
06 -
Flip on your oven to 175°C. Spray your baking pan (28×18 cm or 23×23 cm) with cooking spray to make sure nothing sticks.
# Notes:
01 -
Make sure your potatoes are fully thawed out first so they bake up tender and evenly every time.