Description
This French Onion Funeral Potatoes recipe is a creamy, cheesy casserole made with tender hash browns, a rich homemade onion sauce, and a crispy topping of fried onions. Perfect as a comforting side dish for gatherings and potlucks, it combines classic French onion flavors with the beloved funeral potatoes concept, delivering a savory and satisfying dish.
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 Oven and Prepare Dish: Preheat your oven to 350°F (177°C) and lightly spray a 9×13 inch baking dish with nonstick spray to prevent sticking.
- Mix Potato Ingredients: In a large bowl, combine the thawed hash browns, melted butter, shredded sharp cheddar cheese, and sour cream. Stir everything together until evenly mixed and set aside for now.
- Make the Onions Sauce: Melt the ¼ cup of butter in a skillet over medium heat. Add the diced small yellow onion and cook until softened. Then stir in the minced garlic and cook for about one more minute. Whisk in the flour, kosher salt, black pepper, cayenne pepper, and dried mustard until combined. Slowly whisk in the chicken broth and whole milk, stirring constantly, until the sauce is smooth and thickened.
- Combine Sauce and Potatoes, Bake: Pour the thickened onion sauce over the potato mixture and mix well to coat everything. Transfer this mixture to the prepared baking dish and bake in the preheated oven for 45-50 minutes, or until bubbly and heated through.
- Fry the Onions: While the casserole is baking, heat the vegetable oil to 350°F (177°C) in a deep saucepan. Fry the thinly sliced onions in batches until they turn golden brown and crispy. Remove them with a slotted spoon, drain on paper towels lined on a baking sheet, and sprinkle with kosher salt.
- Top and Serve: Once the casserole is baked, remove it from the oven and immediately top with the freshly fried crispy onions. Serve hot for best flavor and texture.
Notes
- For a vegetarian version, substitute chicken broth with vegetable broth.
- Allow the casserole to cool slightly before topping with fried onions to keep them crispy.
- You can prepare the fried onions in advance and store them in an airtight container for up to 2 days.
- If you prefer, use fresh grated cheddar cheese for better melting and flavor.
- Adjust the cayenne pepper to control the heat level according to your preference.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
