Description
French Onion Funeral Potatoes is a creamy, cheesy potato casserole topped with crispy homemade fried onions, combining rich flavors and textures for a comforting, crowd-pleasing dish perfect for gatherings or potlucks.
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 Oven: Preheat your oven to 350°F (175°C). Spray a 9×13-inch baking dish with nonstick cooking spray to prepare for the casserole.
- Prepare Potato Mixture: In a large bowl, combine the thawed hash browns, melted butter, shredded sharp cheddar cheese, and sour cream. Mix thoroughly to ensure even distribution of the ingredients. Set aside for later.
- Make Sauce: In a medium non-stick skillet over medium heat, melt ¼ cup (½ stick) of butter. Add diced onion and cook, stirring occasionally, until softened, about 3-5 minutes. Add minced garlic and cook for an additional minute until fragrant.
- Add Dry Ingredients: Sprinkle the flour, kosher salt, black pepper, cayenne pepper, and dried mustard into the skillet with the onions and garlic. Cook and stir for about one minute to remove the raw flour taste.
- Incorporate Liquids: Gradually whisk in the whole milk and chicken broth, ensuring the mixture combines smoothly without lumps. Continue cooking, whisking frequently, until the sauce thickens to a creamy consistency.
- Combine Sauce and Potatoes: Pour the prepared sauce over the potato mixture in the large bowl. Stir well to ensure all the potatoes are coated. Transfer the entire mixture into the prepared baking dish.
- Bake Casserole: Place the baking dish in the preheated oven and bake for 45-50 minutes, or until the casserole is bubbly and thoroughly heated.
- Prepare Fried Onions: While the casserole bakes, line a large baking sheet with two layers of paper towels. Heat vegetable oil in a large saucepan over high heat until it reaches 350°F (175°C).
- Fry Onions: Working in batches, carefully add about 1 cup of thinly sliced onion layers to the hot oil. Fry, stirring occasionally, until the onions turn a pale golden brown, approximately 2-5 minutes. Use a slotted spoon or fine mesh strainer to remove the onions and place them on the paper towel-lined baking sheet to drain excess oil. Repeat with remaining onions, ensuring the oil temperature remains at 350°F.
- Season Fried Onions: Immediately sprinkle the hot fried onions with ½ teaspoon kosher salt and toss gently to evenly coat.
- Top Casserole: After the casserole has baked and has been removed from the oven, evenly sprinkle the salted fried onions over the top to add a crispy, flavorful finish.
- Serve: Serve the casserole warm as a hearty, comforting side dish perfect for family meals or potluck gatherings.
Notes
- Ensure hash browns are fully thawed for consistent baking and texture.
- Maintain oil temperature at 350°F when frying onions to ensure crispiness without burning.
- Use sharp cheddar for a pronounced cheesy flavor.
- Leftover casserole can be refrigerated and reheated; crispiness of fried onions may diminish.
- This dish contains dairy and gluten; substitute with alternatives for dietary restrictions if needed.
