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FRENCH ONION FUNERAL POTATOES centered hero view, clean and uncluttered
Joe Rooney

French Onion Funeral Potatoes Easy Comforting Dinner

Enjoy a hearty twist on classic cheesy potato casserole with this French Onion Funeral Potatoes recipe. Perfect for an easy dinner or a comforting weeknight meal, it combines creamy potatoes with a rich homemade onion sauce and crispy fried onions for a delightful family dinner or comforting side dish.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 12 people
Calories: 529
Ingredients Method Notes

Ingredients
  

  • 32 ounces frozen cubed hash browns, thawed
  • 1/4 cup (1/2 stick / 57 g) unsalted butter, melted
  • 2 cups (226 g) sharp cheddar cheese, shredded
  • 1 1/2 cups (345 g) sour cream
  • 1/4 cup (1/2 stick / 57 g) unsalted butter
  • 1 small yellow onion, diced
  • 2 teaspoons garlic, minced
  • 1/4 cup (31 g) all-purpose flour
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon dried mustard
  • 1/2 cup (120 g) chicken broth, room temperature
  • 1/2 cup (122.5 g) whole milk, room temperature
  • 2 large yellow onions, thinly sliced, layers separated (about 4 cups onions)
  • 4 cups (32 ounces) vegetable oil
  • 1/2 teaspoon kosher salt

Method
 

  1. Set your oven to 350°F and grease a 9×13-inch casserole dish with nonstick spray.
  2. In a large mixing bowl, stir together thawed hash browns, melted butter, shredded cheddar, and sour cream until well combined.
  3. Heat 1/4 cup butter in a medium skillet over medium heat until melted.
  4. Add the diced onion and cook until it softens, about 3 to 5 minutes, then stir in the minced garlic and cook for an additional minute.
  5. Sprinkle in the flour, salt, black pepper, cayenne, and dried mustard, stirring for another minute to cook the flour.
  6. Gradually whisk in the milk and chicken broth, keep whisking until the sauce thickens.
  7. Pour this creamy sauce into the potato mixture and mix everything thoroughly before transferring it to the prepared baking dish.
  8. Bake in the preheated oven for 45 to 50 minutes until the casserole bubbles and is heated through.
  9. While baking, prepare a baking sheet with two layers of paper towels to drain fried onions.
  10. Heat vegetable oil in a large saucepan to 350°F over high heat.
  11. Fry the sliced onions in batches by adding about 1 cup of onions to the hot oil. Stir occasionally, cooking for 2 to 5 minutes until they turn golden and crisp.
  12. Remove the fried onions with a slotted spoon or fine mesh strainer and spread them evenly on the paper towels. Repeat for all onion batches, maintaining oil temperature.
  13. Sprinkle the fried onions with kosher salt and toss gently to coat.
  14. Once the potato casserole is done baking, take it out of the oven and evenly cover the top with the freshly fried onions.
  15. Serve the casserole hot and enjoy a comforting family favorite.

Notes

  • For best results, ensure the hash browns are fully thawed before mixing. The fried onion topping can be prepared ahead and stored in an airtight container. This dish pairs well with a simple green salad for a complete meal.