Description
This French Onion Funeral Potatoes recipe is a comforting, cheesy casserole featuring tender hash browns mixed with a rich sour cream and cheddar cheese base, topped with a creamy homemade French onion sauce and crispy fried onions. Perfect for family gatherings or potlucks, this dish combines classic flavors with a delightful crunchy topping.
Ingredients
Scale
Potato Mixture
- 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 Prep: Preheat your oven to 350°F (177°C) and spray a 9×13 inch baking dish with nonstick spray to prevent sticking.
- Combine Potato Mixture: In a large bowl, mix together the thawed hash browns, melted butter, shredded cheddar cheese, and sour cream until well combined. Set this mixture aside.
- Make the Sauce: In a skillet over medium heat, melt the butter. Add the diced onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute. Whisk in the flour, kosher salt, black pepper, cayenne pepper, and dried mustard, ensuring no lumps remain. Slowly whisk in the chicken broth and whole milk until the sauce is smooth. Continue cooking and stirring until the sauce thickens, about 3-4 minutes.
- Combine and Bake: Pour the prepared sauce over the potato mixture and stir thoroughly to combine. Transfer the mixture to the prepared baking dish and bake in the preheated oven for 45-50 minutes, or until the casserole is bubbly and heated through.
- Fry Onions: While the casserole bakes, line a baking sheet with paper towels. Heat the vegetable oil in a saucepan to 350°F (177°C). Fry the thinly sliced onions in batches until they turn golden brown and crispy, about 2-4 minutes per batch. Use a slotted spoon to remove the onions and drain them on the paper towels. Sprinkle the fried onions with kosher salt immediately.
- Top and Serve: Once the casserole is finished baking, remove it from the oven and evenly top it with the crispy fried onions. Serve the dish immediately for the best texture and flavor.
Notes
- Thaw hash browns completely and drain if they release any water to avoid a soggy casserole.
- Adjust cayenne pepper to your preferred heat level or omit if sensitive to spice.
- Frying onions can be done ahead of time and stored in an airtight container to maintain crispness.
- For a vegetarian version, substitute chicken broth with vegetable broth.
- Use sharp cheddar cheese for a tangy and rich flavor that balances the creamy sauce.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
