Bring comfort food to the next level with these French Onion Funeral Potatoes. This rich and cheesy potato casserole features golden hash browns smothered in a creamy, homemade sauce, topped with crispy fried onions for the ultimate crunch. Perfect for holidays, potlucks, or family gatherings, this dish is sure to become a favorite on your table.
Ingredients
Potatoes:
- 32 ounces frozen cubed hash browns, thawed
- ¼ cup (57 g) of unsalted butter, melted
- 2 cups (226 g) sharp cheddar cheese, shredded
- 1 ½ cups (345 g) sour cream
Sauce:
- ¼ cup (57 g) of unsalted butter, softened
- 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 with layers separated, yielding about 4 cups of onions
- 4 cups (32 ounces) vegetable oil
- ½ teaspoon kosher salt
Instructions
- Make the Fried Onions: Heat vegetable oil in a deep skillet or saucepan over medium heat until it reaches 350°F (175°C). Working in batches, add the thinly sliced onions and fry them for about 3-4 minutes, or until golden brown and crispy. Remove the onions and place them on a paper towel-lined plate to drain excess oil, then season with kosher salt. Set aside.
- Make the Fried Onions: Heat vegetable oil in a deep skillet or saucepan over medium heat until it reaches 350°F (175°C). Working in batches, add the thinly sliced onions and fry them for about 3-4 minutes, or until golden brown and crispy. Remove the onions and place them on a paper towel-lined plate to drain excess oil, then season with kosher salt. Set aside.Whisk in the flour and cook for 1–2 minutes to remove the raw flavor.Gradually add the chicken broth and milk, whisking constantly until smooth.Stir in salt, black pepper, cayenne pepper, and dried mustard. Simmer for 2–3 minutes until thickened. Remove from heat.
- Assemble the Casserole : Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish.In a large mixing bowl, combine the thawed hash browns, melted butter, shredded cheddar cheese, sour cream, and the prepared sauce. Mix until evenly coated.Spread the mixture into the prepared baking dish.
- Bake : Cover the dish with foil and bake in the preheated oven for 30 minutes.Remove the foil, sprinkle the top with the fried onions, and bake uncovered for an additional 15 minutes, or until bubbly and golden.
- Serve : Allow the casserole to cool for 5 minutes before serving. Enjoy as a side dish for roasted meats, holiday meals, or potlucks.
Conclusion
These French Onion Funeral Potatoes are the ultimate comfort food, combining creamy, cheesy potatoes with crispy, golden fried onions. Whether for a special occasion or a cozy family dinner, this dish is sure to impress and satisfy everyone at the table!
French Onion Funeral Potatoes
A creamy and cheesy potato casserole topped withcrispy fried onions, combining classic flavors of French onion soup with acomforting twist.
Ingredients
Potatoes:
- 32 ounces frozen cubed hash browns thawed
- ¼ cup 57 g of unsalted butter, melted
- 2 cups 226 g sharp cheddar cheese, shredded
- 1 ½ cups 345 g sour cream
Sauce:
- ¼ cup 57 g of unsalted butter, softened
- 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 with layers separated, yielding about 4 cups of onions
- 4 cups 32 ounces vegetable oil
- ½ teaspoon kosher salt
Instructions
- Make the Fried Onions: Heat vegetable oil in a deep skillet or saucepan over medium heat until it reaches 350°F (175°C). Working in batches, add the thinly sliced onions and fry them for about 3-4 minutes, or until golden brown and crispy. Remove the onions and place them on a paper towel-lined plate to drain excess oil, then season with kosher salt. Set aside.
- Make the Fried Onions: Heat vegetable oil in a deep skillet or saucepan over medium heat until it reaches 350°F (175°C). Working in batches, add the thinly sliced onions and fry them for about 3-4 minutes, or until golden brown and crispy. Remove the onions and place them on a paper towel-lined plate to drain excess oil, then season with kosher salt. Set aside. Whisk in the flour and cook for 1–2 minutes to remove the raw flavor. Gradually add the chicken broth and milk, whisking constantly until smooth. Stir in salt, black pepper, cayenne pepper, and dried mustard. Simmer for 2–3 minutes until thickened. Remove from heat.
- Assemble the Casserole : Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish. In a large mixing bowl, combine the thawed hash browns, melted butter, shredded cheddar cheese, sour cream, and the prepared sauce. Mix until evenly coated. Spread the mixture into the prepared baking dish.
- Bake : Cover the dish with foil and bake in the preheated oven for 30 minutes. Remove the foil, sprinkle the top with the fried onions, and bake uncovered for an additional 15 minutes, or until bubbly and golden.
- Serve : Allow the casserole to cool for 5 minutes before serving. Enjoy as a side dish for roasted meats, holiday meals, or potlucks.