French Onion Funeral Potatoes Recipe

Introduction

French Onion Funeral Potatoes is a comforting, cheesy casserole that combines crispy fried onions with a creamy potato base. It’s a perfect dish for gatherings or a cozy meal at home.

Ingredients

• 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
• 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
• 2 large yellow onions, thinly sliced, layers separated (about 4 cups onions)
• 4 cups (32 ounces) vegetable oil
• ½ teaspoon kosher salt

Instructions

1. Step 1: Preheat the oven to 350°F and spray a 9×13-inch baking dish with nonstick cooking spray.
2. Step 2: In a large bowl, combine the thawed hash browns, melted butter, shredded cheddar cheese, and sour cream. Mix well and set aside.
3. Step 3: Melt ¼ cup butter in a medium non-stick skillet over medium heat. Add the diced onion and cook until softened, about 3-5 minutes. Add the minced garlic and cook another minute.
4. Step 4: Stir in the flour, kosher salt, black pepper, cayenne pepper, and dried mustard. Cook for one minute to eliminate the raw flour taste.
5. Step 5: Slowly whisk in the whole milk and chicken broth, continuing to cook and whisk until the sauce thickens.
6. Step 6: Pour the sauce into the potato mixture and stir until well combined. Transfer the mixture into the prepared baking dish.
7. Step 7: Bake in the oven for 45-50 minutes, until bubbly and heated through.
8. Step 8: While the casserole is baking, prepare the fried onions. Line a large baking sheet with two layers of paper towels.
9. Step 9: Heat the vegetable oil in a large saucepan over high heat to 350°F.
10. Step 10: Working in batches, fry about 1 cup of the thinly sliced onions, stirring occasionally, until pale golden brown (2-5 minutes). Use a slotted spoon to transfer them onto the paper towels to drain.
11. Step 11: Sprinkle the fried onions with ½ teaspoon kosher salt and toss to coat.
12. Step 12: Remove the casserole from the oven and evenly sprinkle the fried onions over the top.
13. Step 13: Serve the casserole warm and enjoy.

Tips & Variations

• For a vegetarian version, substitute chicken broth with vegetable broth.
• Use sharp or smoked cheddar for a deeper flavor.
• Drain the fried onions well to keep them crispy.
• Add some cooked crumbled bacon for extra richness.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through to maintain the casserole’s texture. Avoid microwaving to keep the topping crisp.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this casserole ahead of time?

Yes, you can assemble the casserole a day in advance and refrigerate it. Add the fried onions on top just before baking for the best texture.

What if I don’t have frozen hash browns?

You can use fresh potatoes grated or chopped into small cubes. Just be sure to cook or partially bake them beforehand to remove excess moisture.

French Onion Funeral Potatoes Recipe

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★★★★★

4.6 from 64 reviews

French Onion Funeral Potatoes is a comforting casserole dish combining tender hash browns with a creamy cheese and onion sauce, topped with crispy homemade fried onions for an irresistible blend of textures and rich flavors. This soul-warming recipe is perfect for gatherings and family dinners, offering a savory twist on classic potato casseroles with an authentic French onion flair.

• Author: Windy
• Prep Time: 20 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour 10 minutes
• Yield: 8 servings 1x
• Category: Casserole
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

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

1. Preheat Oven: Preheat your oven to 350°F (175°C) and spray a 9×13-inch baking dish with nonstick cooking spray to prevent sticking.
2. Prepare Potatoes: In a large bowl, combine the thawed hash browns, melted butter, shredded sharp cheddar cheese, and sour cream. Mix thoroughly until evenly combined, then set the mixture aside.
3. Make Sauce: In a medium non-stick skillet over medium heat, melt the butter. Add the diced onion and cook until softened, approximately 3-5 minutes. Add the minced garlic and cook for an additional minute to release its aroma.
4. Add Dry Ingredients: Stir in the all-purpose flour, kosher salt, black pepper, cayenne pepper, and dried mustard. Cook the mixture for about one minute to remove the raw flour taste.
5. Add Liquids and Thicken: Slowly whisk in the room temperature whole milk and chicken broth. Continue to cook and whisk constantly until the sauce thickens and becomes smooth and creamy.
6. Combine Sauce and Potatoes: Pour the thickened sauce into the prepared potato mixture. Stir well to fully incorporate the sauce with the potatoes. Then, transfer this mixture evenly into the sprayed baking dish.
7. Bake the Casserole: Place the baking dish in the oven and bake for 45-50 minutes, or until the casserole is bubbly, hot throughout, and slightly golden on top.
8. Prepare Fried Onions: While the casserole bakes, line a large baking sheet with double layers of paper towels. Heat the vegetable oil in a large saucepan over high heat until it reaches 350°F (175°C).
9. Fry Onions: Working in batches, carefully add about 1 cup of the thinly sliced onions to the hot oil. Fry, stirring occasionally, until onions turn a pale golden brown, about 2-5 minutes. Use a fine mesh strainer or slotted spoon to remove the onions from oil and spread them in a single layer on the lined baking sheet. Repeat for all onion batches, ensuring the oil temperature stays at 350°F between batches.
10. Season Fried Onions: Sprinkle the fried onions with kosher salt and toss gently to coat evenly.
11. Top Casserole: When the casserole has finished baking, remove it from the oven and evenly sprinkle the fried onions over the top for a crunchy, flavorful finish.
12. Serve: Serve the casserole warm as a hearty side dish or main at your next gathering or family meal.

Notes

• Ensure the hash browns are fully thawed before mixing to achieve the best texture in the casserole.
• Maintain the oil temperature while frying onions to ensure they crisp up without burning.
• For a vegetarian version, substitute chicken broth with vegetable broth.
• Leftovers can be refrigerated and reheated; topping with fresh fried onions is recommended for retained crispiness.
• Adjust cayenne pepper to taste for more or less heat.

Keywords: French onion casserole, funeral potatoes, hash brown casserole, cheesy potato bake, crispy fried onions