Description
This French Onion Funeral Potatoes recipe is a comforting and indulgent casserole featuring creamy hash browns mixed with a savory onion sauce, sharp cheddar cheese, and topped with crispy fried onions. Perfect for gatherings or a hearty side dish, it combines the richness of sour cream and butter with the deep flavor of caramelized onions and a crunchy topping for a deliciously satisfying 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). Lightly spray a 9×13 inch baking dish with nonstick spray to prevent sticking.
- Combine Potato Mixture: In a large bowl, mix together thawed hash browns, melted butter, shredded sharp cheddar cheese, and sour cream until well combined. Set this mixture aside.
- Make the Sauce: Heat a skillet over medium heat and melt the butter. Add the diced onion and cook until softened and translucent. Stir in the minced garlic and cook for an additional minute. Whisk in the flour, kosher salt, black pepper, cayenne pepper, and dried mustard. Slowly add the chicken broth and whole milk while whisking constantly until the mixture is smooth. Continue cooking and stirring until the sauce thickens.
- Combine and Bake: Pour the prepared sauce over the potato mixture and stir well to combine. Transfer everything to the prepared baking dish and spread evenly. Bake for 45-50 minutes or until the casserole is bubbly and heated through.
- Fry Onions: While the casserole is baking, line a baking sheet with paper towels. Heat vegetable oil in a deep saucepan to 350°F (177°C). Fry the thinly sliced onions in batches until they turn golden brown and crispy. Remove them from the oil and drain on the prepared paper towels. Sprinkle immediately with kosher salt.
- Top and Serve: After baking, take the casserole out of the oven and evenly top it with the crispy fried onions. Serve immediately while hot and enjoy the rich flavors and crunchy topping.
Notes
- Ensure the hash browns are fully thawed for an even bake.
- Use a deep-frying thermometer to maintain the oil temperature at 350°F for perfectly crispy fried onions.
- You can prepare the fried onions ahead of time and store them in an airtight container, but add them just before serving.
- For a vegetarian version, substitute chicken broth with vegetable broth.
- For extra crispiness, broil the topped casserole for 2-3 minutes after adding fried onions, watching carefully to avoid burning.
