Description
This French Onion Funeral Potatoes recipe is a comforting and flavorful casserole featuring crispy fried onions, tender hash browns, a creamy cheese and sour cream mixture, and a rich homemade onion sauce. Perfect for family gatherings, potlucks, or holiday meals, it combines creamy, cheesy, and crispy textures for an irresistible side dish.
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 lightly grease a 9×13 inch baking dish with nonstick spray to prevent sticking.
- Combine Potato Mixture: In a large mixing bowl, combine the thawed hash browns with melted butter, shredded sharp cheddar cheese, and sour cream. Mix thoroughly to blend all the ingredients evenly. Set this mixture aside.
- Make the Sauce: Heat a skillet over medium heat and melt ¼ cup of unsalted butter. Add the diced small yellow onion and cook until softened, about 3-5 minutes. Add minced garlic and sauté for an additional minute until fragrant. Whisk in the all-purpose flour, kosher salt, black pepper, cayenne pepper, and dried mustard, stirring constantly to form a roux. Slowly pour in the chicken broth and whole milk, whisking continuously until the sauce is smooth. Cook until thickened, stirring often to avoid lumps or burning.
- Combine and Bake: Pour the thickened sauce over the potato mixture and stir well to evenly coat all ingredients. Transfer the entire mixture into the prepared baking dish. Place it in the preheated oven and bake for 45-50 minutes until bubbly and heated through.
- Fry Onions: While the casserole bakes, prepare the fried onions. Line a baking sheet with paper towels. Heat the vegetable oil in a saucepan to 350°F (177°C) using a thermometer. Working in batches, fry the thinly sliced onions until they are golden brown and crispy. Use a slotted spoon to transfer fried onions to the paper towels to drain excess oil. Sprinkle with ½ teaspoon kosher salt while still warm.
- Top and Serve: After baking is complete, carefully remove the casserole from the oven and immediately top it with the freshly fried onions. Serve hot for the best texture and flavor.
Notes
- Ensure the hash browns are fully thawed to avoid excess moisture in the casserole.
- Use a thermometer to maintain oil temperature at 350°F for crispy fried onions without burning.
- The cayenne pepper adds a subtle heat; adjust quantity to taste.
- For a vegetarian version, substitute chicken broth with vegetable broth.
- Leftovers can be refrigerated and reheated covered in the oven for best results.
