Description
This French Onion Funeral Potatoes recipe is a comforting and flavorful twist on the classic casserole. Combining tender thawed hash browns, sharp cheddar cheese, and a creamy sour cream base with a rich, savory onion sauce, it’s topped with crispy fried onions for the perfect crunch. Ideal as a hearty side dish for gatherings, this baked casserole offers layers of cheesy goodness and deep onion flavor.
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 for baking the casserole.
- Combine Potato Mixture: In a large bowl, mix the thawed hash browns with melted butter, shredded sharp cheddar cheese, and sour cream until well combined. Set aside this mixture for assembly.
- Make the Sauce: Using a skillet over medium heat, melt the butter and add the diced onion. Cook until the onion softens, then add minced garlic and cook for 1 minute. Whisk in flour, kosher salt, black pepper, cayenne pepper, and dried mustard until a smooth paste forms. Slowly whisk in room temperature chicken broth and whole milk, continuing to cook and stir constantly until the sauce thickens.
- Combine and Bake: Pour the thickened onion sauce over the potato mixture and stir well to combine. Transfer the mixture evenly into the prepared baking dish. Bake in the preheated oven for 45-50 minutes, until the casserole is bubbly and thoroughly heated.
- Fry Onions: While the casserole is baking, line a baking sheet with paper towels. Heat vegetable oil in a saucepan to 350°F (177°C). Fry the thinly sliced onion layers in batches until golden brown and crispy. Remove and drain on the paper towels, then sprinkle with kosher salt for seasoning.
- Top and Serve: Once the casserole is fully baked, remove it from the oven and immediately top with the crispy fried onions. Serve hot as a delicious and hearty side dish.
Notes
- Ensure the hash browns are fully thawed to avoid excess moisture in the casserole.
- Frying onions requires careful temperature control (350°F) to achieve perfect crispness without burning.
- You can substitute cheddar cheese with your preferred sharp cheese for a different flavor profile.
- For a vegetarian version, replace chicken broth with vegetable broth.
- Allow the casserole to rest for 5 minutes before serving to set properly.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
