How to Make Small Batch Funeral Potatoes – Classic Comfort Food

 

If you love classic comfort food but don’t need a full casserole dish, these Small Batch Funeral Potatoes are the perfect solution. Creamy, cheesy, and irresistibly cozy, this scaled‑down version delivers all the flavour of the traditional potluck favourite — just in a size that’s ideal for the smaller family. Made with tender shredded potatoes, a rich and creamy sauce, sharp cheddar cheese, and a buttery crunchy topping, this recipe is quick to assemble and bakes into the kind of golden, bubbly goodness that makes any meal feel special.

Whether you’re craving a comforting side dish, cooking for a smaller household, or simply want a taste of nostalgic homestyle cooking without the leftovers, these small batch funeral potatoes are easy, satisfying, and never fail to please. They pair beautifully with roasted meats, grilled chicken or fish, or simple weeknight dinners, making this a versatile recipe you’ll want to keep on repeat.

  

One potato casserole which I have always enjoyed is Funeral Potatoes. I first tasted them at a church pot luck many, many years ago. I think actually that is how they got their name as they are a very popular dish to bring to church get-togethers such as pot lucks and funerals.

They are rich, cheesy, creamy and very delicious with a lovely crunchy topping. Everyone enjoys them. The original recipe does make rather a lot however, far too much for me to conceivably eat on my own, so I thought I would cut the recipe down to make a much smaller portion.

This recipe I am sharing with you today, still makes four portions, which makes it ideal for two people to enjoy on one day and then have as leftovers the next. Or you can freeze the extra portions to eat another time.  It is also ideal for a family of four to enjoy without any leftovers.

We enjoyed these with some shake and bake chicken pieces, carrots and a tasty side salad and were very pleased with our dinner. Comfortingly delicious, creamy and crunchy, I hope that you will love this tasty small batch side dish!

 

INGREDIENTS NEEDED

TO MAKE

SMALL BATCH FUNERAL POTATOES

This is a great store-cupboard side dish to prepare.

For the casserole base:

• 3 cups (300g)cubed frozen hash brown potatoes, thawed, or the equivalent in cooked cubed potatoes. (I used a container of dehydrated hashbrowns, rehydrated)
• 1 (15oz/285g) condensed cream of chicken or cream of mushroom soup, undiluted
• 1/2 cup (120g) dairy sour cream
• 1/2 cup (115g) mayonnaise
• 1 cup (115g) grated strong cheddar cheese
• 1/2 tsp garlic powder
• salt and black pepper to taste (remember cheese and soup can be salty)

For the casserole topping:

• 1/4 cup (57g) butter, melted
• 2 cups (230g) crushed crackers or 2 cups (60g) cornflakes, crushed

NOTES ON INGREDIENTS 

I used the dehydrated hash browns like this, rehydrated. It is nice to have another way to use them. They worked very well.

I used mushroom soup because I had run out of the cream of chicken. I don't think it really matters which one you use. If you have an aversion to tinned soups, you can make a simple 2 cup sized white sauce, using half milk and half chicken stock.

I used full fat sour cream and Hellman's full fat mayonnaise.

I used crushed clubhouse crackers for the topping and salted butter. I only keep salted butter in the house.

 

HOW TO MAKE 

SMALL BATCH FUNERAL POTATOES

As simple as stirring a few ingredients together and baking.

1. Preheat the oven to 350*F/180*C/ gas mark 4. Butter a 7 by 11 inch casserole dish really well. Set aside. (I used Kirkland canola oil spray.)
2. Melt your butter for the topping and then mix it together in a bowl with the cracker or cornflake crumbs. (You should have a coarse mix of crumbs for texture and appearance.)
3. Whisk the soup, sour cream, mayonnaise, seasonings, and cheese together in another bowl. Fold in the prepared potatoes, combining everything well together. (I just used a spoon for this.)
4. Spread the potato mixture into the casserole dish, leveling it off. Top with the buttered crumbs, sprinkling them evenly. (I pressed the crumbs down into the casserole lightly with the palm of my hand to help them adhere better.)
5. Bake, uncovered, in the preheated oven for 35 minutes. It should be bubbling around the edges and golden brown. (You could also insert a metal knife into the center. It should feel quite warm to the touch when you remove it.)
6. Leave to stand for five minutes before serving.

 

HINTS AND TIPS FOR SUCCESS

• Read through the recipe several times before beginning to familiarize yourself with all of the ingredients or equipment needed.
• Assemble everything you need before you begin so that you don't accidentally leave anything out.
• Follow the instructions as given without variation.
• If you are using frozen hash browns, use the loose brand and thaw them before using.
• Grate your own cheese.  Fillers are added to the pre-grated ones to make them flow easier. Usually this is cellulose which is wood fiber and I don't know about you, but I don't want to be eating that.
• Make sure you don't crush the crumbs or cornflakes too finely. You want a bit of texture.

 

FREQUENTLY ASKED QUESTIONS

CAN I USE FRESH POTATOES INSTEAD OF FROZEN?

Yes you can. Simply use the equivalent of cubed cooked potatoes in the place of the frozen hash browns. OR, you can do as I did and reconstitute a package of the dehydrated hash brown potatoes. These are the ones I use.

CAN WE MAKE THIS CASSEROLE AHEAD OF TIME?

Yes, you can easily make this ahead of time. Simply put together, cover, and store in the refrigerator until you are ready to cook. I would remove it from the fridge half an hour prior to baking. I would not put it together any more than a day ahead of time.

CAN THIS RECIPE BE DOUBLED?

Yes, simply double the amounts of all the ingredients. You will need a 9 by 13 inch buttered shallow baking dish and it may take 15 to 20 minutes longer to bake.

HOW CAN I STORE ANY LEFTOVERS?

You can store any leftovers in the refrigerator in an airtight container. They will keep up to three days. To reheat simply place in a moderate oven until heated through.

CAN THIS BE FROZEN?

Yes, they can successfully be frozen after baking.  Simply place into an airtight freezer container. Label, date and freeze. Use within 2 months.  I would thaw it out prior to baking. Simply place in the refrigerator overnight to thaw.

 

A FEW MORE POTATO RECIPES FOR YOU TO ENJOY

If, like me, the potato is your favorite vegetable, you might also enjoy these tasty potato recipes.

RUSTIC SMASHED RED POTATOES - Before I made this delicious version of mashed potatoes, I wasn't really sure if I would like mashed potatoes with the skins still in. I decided to give them a go and was quickly converted! These smashed potatoes are of a different genre of smashed potatoes. These are like a smashed mashed potato, meant to be rustic and creamy all at the same time. This totally works. Red skinned potatoes, well-scrubbed, are simmered in water along with salt and a bay leaf until fork tender. They are then drained well and mashed together with a bit of creamed cheese, butter and chives or spring onions. The end result is a potato dish that practically melts in the mouth with tastiness.  These go well with just about anything! I highly recommend!

PAPRIKA BROWNED POTATOES - I am no stranger to fried potatoes. That is one of my favorite ways to enjoy them! As a child, when fried potatoes were on the menu, we were all happy campers. Our mother made brilliant fried potatoes. The only difference between these and the fried potatoes, or pan fries my mother used to make is the addition of paprika.  Everything else is pretty much the same. This is a fabulous recipe for using up leftover cold potatoes.  In fact, I often boil extra potatoes when I am cooking them just so that I can make these. When these are on the menu, everyone is happy! 

 

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Yield: 4 servings

Author: Marie Rayner

Small Batch Funeral Potatoes

Prep time: 15 MinCook time: 35 MinInactive time: 5 MinTotal time: 55 Min

Although this still makes four servings, it is still quite a bit smaller than the full sized version of this delicious potato casserole. It is enough to enjoy as a side on one day and as leftovers the next.

Ingredients

For the casserole base:

• 3 cups (300g)cubed frozen hash brown potatoes, thawed, or the equivalent in cooked cubed potatoes. (I used a container of dehydrated hashbrowns, rehydrated)
• 1 (15oz/285g) condensed cream of chicken or cream of mushroom soup, undiluted
• 1/2 cup (120g) dairy sour cream
• 1/2 cup (115g) mayonnaise
• 1 cup (115g) grated strong cheddar cheese
• 1/2 tsp garlic powder
• salt and black pepper to taste (remember cheese and soup can be salty)

For the casserole topping:

• 1/4 cup (57g) butter, melted
• 2 cups (230g) crushed crackers or 2 cups (60g) cornflakes, crushed

Instructions

1. Preheat the oven to 350*F/180*C/ gas mark 4. Butter a 7 by 11 inch casserole dish really well. Set aside.
2. Melt your butter for the topping and then mix it together in a bowl with the cracker or cornflake crumbs.
3. Whisk the soup, sour cream, mayonnaise, seasonings, and cheese together in another bowl. Fold in the prepared potatoes, combining everything well together.
4. Spread the potato mixture into the casserole dish, leveling it off. Top with the buttered crumbs, sprinkling them evenly.
5. Bake, uncovered, in the preheated oven for 35 minutes. It should be bubbling around the edges and golden brown.
6. Leave to stand for five minutes before serving.

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