Description
This classic French Onion Funeral Potatoes recipe combines creamy, cheesy hash browns baked to perfection and topped with crispy, homemade fried onions for an irresistible comfort food casserole that’s perfect for family gatherings and potlucks.
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 Prep: Preheat your oven to 350°F (177°C) and spray a 9×13 inch baking dish with nonstick spray to prepare it for baking.
- Combine Potato Mixture: In a large bowl, mix together the thawed hash browns, melted butter, shredded cheddar cheese, and sour cream until thoroughly combined. Set this mixture aside.
- Make the Sauce: In a skillet over medium heat, melt ¼ cup butter. Add the diced onion and cook until softened and translucent. Add the minced garlic and cook for another minute to enhance aroma. Whisk in the all-purpose flour, kosher salt, black pepper, cayenne pepper, and dried mustard, stirring well to blend. Slowly pour in the chicken broth and whole milk while whisking continuously until the sauce becomes smooth and thickened. Keep stirring to avoid lumps and ensure a creamy texture.
- Combine and Bake: Pour the prepared sauce over the potato mixture and stir well to evenly coat all the potatoes. Transfer this mixture into the prepared baking dish and spread it out evenly. Bake in the preheated oven for 45-50 minutes or until the casserole is bubbly and heated through.
- Fry Onions: While the casserole is baking, prepare your frying setup by lining a baking sheet with paper towels to drain the fried onions. Heat the vegetable oil in a saucepan to 350°F (177°C). Carefully fry the thinly sliced onions in batches to avoid overcrowding, frying until they turn a golden brown and crispy. Drain the fried onions on the paper towels and immediately sprinkle them with kosher salt for seasoning.
- Top and Serve: Once the casserole is finished baking, remove it from the oven and generously top it with the crispy fried onions. Serve the dish immediately while hot and enjoy the perfect combination of creamy and crunchy textures.
Notes
- Ensure the hash browns are fully thawed to avoid excess moisture in the casserole.
- Adjust the cayenne pepper according to your spice preference or omit for a milder flavor.
- Use fresh onions for frying; they must be thinly sliced for the best crispiness.
- You can prepare the fried onions ahead of time and store them in an airtight container to maintain their crispness.
- This dish is best served hot but can be reheated in the oven to retain texture.
