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Delicious French Onion Funeral Potatoes Recipe
Alyssa

Delicious French Onion Funeral Potatoes

Savor the creamy, cheesy goodness of French Onion Funeral Potatoes—an indulgent side dish with a crunchy topping perfect for any occasion.
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Ingredients Method

Ingredients
  

  • 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.

Method
 

  1. Preheat your oven: Set your oven to 350°F (175°C) and prepare a 9x13-inch baking dish by spraying it with nonstick spray.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. Serve hot: Allow the casserole to cool slightly before serving. Enjoy this dish warm for the ultimate comfort food experience!