Description
Savor the creamy, cheesy goodness of French Onion Funeral Potatoes—an indulgent side dish with a crunchy topping perfect for any occasion.
Ingredients
Scale
- 32 oz frozen cubed hash browns (thawed): The base of the casserole, these provide a hearty, comforting texture.
- ¼ cup unsalted butter (melted): Adds richness to the potato mixture and helps create a luscious mouthfeel.
- 2 cups sharp cheddar cheese (shredded): For that signature cheesy goodness, sharp cheddar provides a pleasing tang.
- 1 ½ cups sour cream: Contributes creaminess and balances flavors, enhancing the overall richness.
For the sauce:
- ¼ cup unsalted butter: Acts as the foundation for sautéing the onions and creating a roux.
- 1 small yellow onion (diced): This provides the essential onion flavor that defines the dish.
- 2 tsp garlic (minced): Elevates the flavor profile with its aromatic essence.
- ¼ cup all-purpose flour: Used to thicken the sauce and create a creamy consistency.
- 1 tsp kosher salt: Enhances the overall flavor of the dish.
- ½ tsp black pepper: Adds a subtle heat to balance the creamy components.
- ½ tsp cayenne pepper: Introduces a mild kick of heat that complements the dish.
- ½ tsp dried mustard: Adds depth and a slight tang to the mixture.
- ½ cup chicken broth: Provides moisture and enhances the savory flavors.
- ½ cup whole milk (room temperature): Works together with the broth to create a creamy sauce.
For the fried onions:
- 2 large yellow onions (thinly sliced): The star ingredient for the crispy topping that adds crunch and flavor.
- 4 cups vegetable oil: Used for frying the onions until they reach a golden brown.
- ½ tsp kosher salt: Sprinkled over the fried onions to enhance their flavor.
Instructions
- Preheat your oven: Set your oven to 350°F (175°C) and prepare a 9×13-inch baking dish by spraying it with nonstick spray.
- Prepare the potato mixture: In a large bowl, combine 32 oz thawed frozen cubed hash browns, ¼ cup melted unsalted butter, 2 cups shredded sharp cheddar cheese, and 1 ½ cups sour cream. Mix well until all ingredients are evenly combined. Set aside.
- Make the sauce: In a medium skillet over medium heat, melt ¼ cup unsalted butter. Add 1 diced small yellow onion and cook until softened, about 4-5 minutes. Stir in 2 tsp minced garlic and cook for an additional 1 minute. Sprinkle in ¼ cup all-purpose flour, 1 tsp kosher salt, ½ tsp black pepper, ½ tsp cayenne pepper, and ½ tsp dried mustard, stirring to combine.
- Add liquids to the sauce: Gradually whisk in ½ cup chicken broth and ½ cup whole milk until the mixture thickens, about 2-3 minutes. You want a velvety consistency that clings to the back of a spoon.
- Combine the sauce and potatoes: Pour the warm sauce into the bowl with the potato mixture and stir until everything is combined evenly. Transfer the mixture to the prepared baking dish and spread it evenly.
- Bake the casserole: Place the dish in the preheated oven and bake for 45-50 minutes, or until the casserole is bubbly and golden on top.
- Fry the onions: While the casserole is baking, heat 4 cups vegetable oil in a large pot or deep skillet over medium-high heat. Carefully add 2 thinly sliced large yellow onions and fry until they reach a deep golden brown, stirring occasionally, for about 10-15 minutes. Remove the fried onions from the oil and let them drain on paper towels, then sprinkle with ½ tsp kosher salt.
- Top off your casserole: Once the casserole is baked, take it out of the oven and sprinkle the fried onions generously over the top. Return to the oven for an additional 5-10 minutes to allow the onions to crisp further and meld with the casserole.
- Serve hot: Allow the casserole to cool slightly before serving. Enjoy this dish warm for the ultimate comfort food experience!