Description
This French Onion Funeral Potatoes recipe is a creamy, cheesy casserole featuring tender hash browns smothered in a rich onion sauce and topped with crispy homemade fried onions. It’s a comforting dish perfect for gatherings, potlucks, or family dinners, combining classic French onion flavors with a hearty potato base.
Ingredients
Scale
Potatoes
- 32 ounces frozen cubed hash browns, thawed
- ¼ cup (½ stick / 57 g) unsalted butter, melted
- 2 cups (226 g) sharp cheddar cheese, shredded
- 1 ½ cups (345 g) sour cream
Sauce
- ¼ cup (½ stick / 57 g) unsalted butter
- 1 small yellow onion, diced
- 2 teaspoons garlic, minced
- ¼ cup (31 g) all-purpose flour
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon cayenne pepper
- ½ teaspoon dried mustard
- ½ cup (120 g) chicken broth, room temperature
- ½ cup (122.5 g) whole milk, room temperature
Fried Onions
- 2 large yellow onions, thinly sliced, layers separated (about 4 cups onions)
- 4 cups (32 ounces) vegetable oil
- ½ teaspoon kosher salt
Instructions
- Preheat and prepare dish: Preheat oven to 350°F (177°C) and spray a 9×13 inch baking dish with nonstick spray to prevent sticking.
- Mix potato ingredients: In a large bowl, combine thawed hash browns, melted butter, shredded cheddar cheese, and sour cream. Stir thoroughly to blend all ingredients and set aside.
- Make onion sauce: Heat butter in a skillet over medium heat. Add diced onions and cook until they soften. Stir in the minced garlic and cook for an additional minute. Whisk in flour, kosher salt, black pepper, cayenne pepper, and dried mustard to form a roux. Gradually whisk in chicken broth and milk until smooth. Continue cooking and stirring constantly until the sauce thickens.
- Combine sauce and potatoes: Pour the prepared onion sauce over the potato mixture and mix well to ensure even distribution. Transfer the combined mixture to the prepared baking dish.
- Bake casserole: Place the baking dish in the oven and bake for 45-50 minutes, until the casserole is bubbly and heated through.
- Prepare fried onions: While the casserole bakes, line a baking sheet with paper towels. Heat vegetable oil in a saucepan to 350°F (177°C). Fry the thinly sliced onions in batches until golden brown and crispy. Remove them with a slotted spoon and drain on paper towels. Sprinkle with kosher salt.
- Finish and serve: When the casserole is done, remove it from the oven and immediately top with the crispy fried onions. Serve hot for best flavor and texture.
Notes
- Make sure to fully thaw the hash browns for even cooking in the casserole.
- Frying onions in batches prevents overcrowding and ensures they crisp up nicely.
- You can prepare the fried onions ahead of time and store them in an airtight container for a day, but add them just before serving to maintain crispiness.
- For a vegetarian version, substitute chicken broth with vegetable broth.
- Use low-fat sour cream and reduced-fat cheese for a lighter dish, though it may affect creaminess.
