If you love cheese and potatoes, this is the recipe for you! If you don’t eat all four of the prepared dishes, you can put them in the fridge and heat them up for 10 minutes in the oven the next day.
Cheesy Ramekin Funeral Potatoes
Equipment
- 8 oz. ramekin
Ingredients
Potato Mixture
- ⅓ c sour cream
- ⅓ c cream chicken
- 2 Tbsp butter mealted
- ⅛ tsp salt
- ⅛ tsp pepper
- 2 c cubed potatoes
- ⅔ c shredded cheddar cheese
Cracker topping
- 2 Tbsp melted butter
- 1 ¼ c ritz crackers crushed
Instructions
- Preheat oven to 350°F.
- In a medium sized pot, add 4 cups of water and your cubed potatoes, boil the potatoes until they are tender.
- In a medium sized bowl, mix together the sour cream, cream of chicken, 2 Tbsp melted butter, salt, and pepper.
- Add the boiled potatoes and cheddar cheese. Mix together. Add in preferred herbs at this time. I recommend thyme, basil, oregano, paprika, and parsley.
- Butter the sides of four ramekins.
- Divide your potato mixture evenly into the ramekins.
- Combine the other 2 Tbsp of melted butter with the crushed ritz, mix together until the ritz are coated with butter.
- Divide the cracker topping evenly onto the potato mixture in the ramekins.
- Bake for 35 minutes.
Video
Notes
Seasoning: You can really use whatever seasoning you want, you could add in some garlic powder as well into the potato mixture or if you like everything to have a kick, add some red pepper flakes.
Variation: If you prefer the texture of shredded potatoes, use a grater to shred your potatoes then boil them until they are tender
Pairing: goes well with pork chops, steaks, salads, and any other meal where you want a cheesy potato side
Variation: If you prefer the texture of shredded potatoes, use a grater to shred your potatoes then boil them until they are tender
Pairing: goes well with pork chops, steaks, salads, and any other meal where you want a cheesy potato side