Description
French Onion Funeral Potatoes is a rich and comforting casserole featuring frozen hash browns mixed with a creamy cheddar cheese and sour cream sauce, topped with crispy homemade fried onions. This dish combines the classic flavors of French onion soup with the beloved funeral potatoes casserole, making it perfect for family gatherings and potlucks.
Ingredients
Potatoes 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 Onion Topping
- 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) and spray a 9×13-inch baking dish with nonstick cooking spray to prevent sticking.
- Prepare Potatoes Mixture: In a large bowl, combine the thawed hash browns, melted butter, shredded sharp cheddar cheese, and sour cream. Mix until well incorporated and set aside.
- Make Sauce: In a medium non-stick skillet over medium heat, melt ¼ cup butter. Add the diced small yellow onion and cook for 3-5 minutes until softened. Stir in the minced garlic and cook for an additional minute.
- Add Dry Ingredients: Sprinkle the flour, kosher salt, black pepper, cayenne pepper, and dried mustard into the skillet. Stir and cook for about one minute to combine flavors and cook the flour.
- Add Liquids: Slowly pour in the room temperature milk and chicken broth while whisking continuously. Cook the sauce, whisking often, until it thickens and becomes smooth.
- Combine Sauce and Potatoes: Pour the thickened sauce into the bowl with the potato mixture. Mix everything thoroughly, then transfer to the prepared 9×13-inch baking dish.
- Bake the Casserole: Place the baking dish in the preheated oven and bake for 45-50 minutes or until bubbly and heated through.
- Prepare Fried Onions: While the casserole is baking, line a large baking sheet with two layers of paper towels and set aside. Heat the vegetable oil in a large saucepan over high heat until it reaches 350°F (175°C).
- Fry Onions: Carefully add the separated onion layers to the hot oil in batches. Fry until golden brown and crispy, approximately 2-3 minutes per batch. Use a slotted spoon to transfer the fried onions to the paper towel-lined baking sheet to drain excess oil. Sprinkle with ½ teaspoon kosher salt while still warm.
- Top and Serve: When the casserole is done baking, sprinkle the crispy fried onions evenly over the top. Serve warm as a hearty side dish or main comfort food.
Notes
- Make sure to thaw the hash browns completely to prevent excess water in the casserole.
- Use a thermometer to maintain the oil temperature at 350°F for perfectly crispy fried onions.
- Leftover casserole can be refrigerated for up to 3 days and reheated in the oven.
- For a vegetarian option, substitute chicken broth with vegetable broth.
- Adjust cayenne pepper to control the level of spiciness.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
