French Onion Funeral Potatoes

French Onion Funeral Potatoes are a decadent twist on the traditional cheesy potato casserole, replacing the standard cornflake topping with crispy, homemade fried onions. This comforting side dish features tender cubed hash browns smothered in a rich, savory sauce that is perfect for holiday gatherings or family dinners. Whether you call them holiday potatoes or company potatoes, this French onion version is sure to be the star of your next meal.

Why You Will Love This Recipe

You will love this recipe because it elevates a classic comfort food with a sophisticated French onion flavor profile. The combination of sharp cheddar cheese and a homemade creamy sauce provides a luxurious texture that far surpasses canned soup versions. Plus, the homemade fried onions add a fresh, salty crunch that perfectly complements the soft, cheesy potatoes underneath. It is an easy-to-make, crowd-pleasing dish that can be prepared in advance to save time during busy holidays like Thanksgiving or Christmas.

Ingredients

• 32 ounces frozen cubed hash browns, thawed and drained
• 1/2 cup unsalted butter, divided
• 2 cups sharp cheddar cheese, shredded
• 1 1/2 cups sour cream
• 1 small yellow onion, diced
• 2 teaspoons garlic, minced
• 1/4 cup 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 chicken broth, room temperature
• 1/2 cup whole milk, room temperature
• 2 large yellow onions, thinly sliced into rings
• 4 cups vegetable oil for frying
• 1/2 teaspoon extra kosher salt for the fried onions

Step-by-Step Instructions

1. Preheat your oven to 350°F and prepare a 9×13-inch baking dish by spraying it with nonstick cooking spray.
2. In a large mixing bowl, stir together the thawed cubed hash browns, 1/4 cup of melted butter, shredded sharp cheddar cheese, and sour cream until well combined.
3. To prepare the sauce, melt the remaining 1/4 cup of butter in a medium non-stick skillet over medium heat. Add the diced small onion and cook for 3 to 5 minutes until softened, then stir in the minced garlic for one additional minute.
4. Whisk in the all-purpose flour, 1 teaspoon salt, black pepper, cayenne pepper, and dried mustard. Cook the roux for about one minute to remove the raw flour taste.
5. Slowly pour in the chicken broth and whole milk while whisking constantly. Continue to cook and whisk until the sauce has thickened into a creamy consistency.
6. Pour the prepared sauce over the potato mixture and stir until everything is evenly coated. Transfer the mixture to the prepared baking dish and spread it out evenly.
7. Bake the casserole for 45 to 50 minutes, or until the edges are bubbly and the center is heated through.
8. While the potatoes bake, prepare the fried onions. Heat the vegetable oil in a large saucepan to 350°F. Fry the sliced onion rings in batches for 2 to 5 minutes until they are a pale golden brown.
9. Use a slotted spoon to remove the onions and place them on a paper-towel-lined baking sheet. Immediately sprinkle them with salt.
10. Once the casserole is finished baking, remove it from the oven and top it evenly with the fresh crispy fried onions before serving.

Expert Tips / Pro Tips

To ensure the best texture for your French Onion Funeral Potatoes, always drain any excess moisture from the hash browns after thawing. If the potatoes are too wet, the casserole may become thin rather than creamy. For the best melt and flavor, grate your own sharp cheddar cheese from a block instead of using pre-shredded bags, which often contain anti-clumping agents. When frying the onions, use a kitchen thermometer to maintain the oil at 350°F; if the oil is too cool, the onions will be greasy, and if it is too hot, they will burn before becoming crispy.

Variations & Substitutions

If you are short on time, you can substitute the homemade fried onions with a container of store-bought crispy fried onions. For a different texture, try using shredded hash browns instead of cubed, though the dish will be more compact. If you prefer a different flavor profile, swap the sharp cheddar for Gruyere or Swiss cheese to lean further into the French onion soup theme. For a lighter version, plain Greek yogurt can be used as a 1:1 replacement for the sour cream.

Serving Suggestions

These potatoes are a versatile side dish that pairs beautifully with roasted meats. Serve them alongside a honey-glazed ham for Easter, a roasted turkey for Thanksgiving, or a prime rib for Christmas dinner. They also make a fantastic companion to simple grilled chicken or a hearty meatloaf for a weeknight comfort meal. Because they are so rich and savory, they pair well with a bright green salad or steamed green beans to balance the plate.

Storage, Freezing & Reheating

To Store: Allow any leftovers to cool completely before transferring them to an airtight container. They will stay fresh in the refrigerator for 3 to 4 days.

To Freeze: You can assemble the potato and sauce mixture in the baking dish, cover tightly with foil, and freeze for 2 to 3 months. Thaw in the refrigerator overnight before baking as directed. It is best to wait and add the fried onions just before serving to keep them from getting soggy.

To Reheat: For the best results, reheat leftovers in a 350°F oven for 10 to 15 minutes to help crisp up the topping. You can also use a microwave for individual portions, though the onions may lose their crunch.

Nutrition Information

French Onion Funeral Potatoes

French Onion Funeral Potatoes are a decadent twist on the traditional cheesy potato casserole, replacing the standard cornflake topping with crispy, homemade fried onions. This comforting side dish features tender cubed hash browns smothered in a rich, savory sauce that is perfect for holiday gatherings or family dinners.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 20 minutes mins

Servings: 12 servings

Course: Side Dish

Cuisine: American

Calories: 529

Ingredients Equipment Method Notes

Ingredients

  

Casserole

• 32 ounces frozen cubed hash browns thawed and drained
• 1/2 cup unsalted butter divided (1/4 cup for mixture, 1/4 cup for sauce)
• 2 cups sharp cheddar cheese shredded
• 1 1/2 cups sour cream
• 1 small yellow onion diced
• 2 tsp garlic minced
• 1/4 cup all-purpose flour
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 tsp cayenne pepper
• 1/2 tsp dried mustard
• 1/2 cup chicken broth room temperature
• 1/2 cup whole milk room temperature

Fried Onions

• 2 large yellow onions thinly sliced into rings
• 4 cups vegetable oil for frying
• 1/2 tsp kosher salt extra, for the fried onions

Equipment

• 9×13-inch Baking Dish
• Large Mixing Bowl
• Medium non-stick skillet
• Large saucepan
• Kitchen thermometer

Method

 

1. Preheat your oven to 350°F and prepare a 9×13-inch baking dish by spraying it with nonstick cooking spray.
2. In a large mixing bowl, stir together the thawed cubed hash browns, 1/4 cup of melted butter, shredded sharp cheddar cheese, and sour cream until well combined.
   32 ounces frozen cubed hash browns, 1/2 cup unsalted butter, 2 cups sharp cheddar cheese, 1 1/2 cups sour cream
3. To prepare the sauce, melt the remaining 1/4 cup of butter in a medium non-stick skillet over medium heat. Add the diced small onion and cook for 3 to 5 minutes until softened, then stir in the minced garlic for one additional minute.
   1/2 cup unsalted butter, 1 small yellow onion, 2 tsp garlic
4. Whisk in the all-purpose flour, 1 teaspoon salt, black pepper, cayenne pepper, and dried mustard. Cook the roux for about one minute to remove the raw flour taste.
   1/4 cup all-purpose flour, 1 tsp kosher salt, 1/2 tsp black pepper, 1/2 tsp cayenne pepper, 1/2 tsp dried mustard
5. Slowly pour in the chicken broth and whole milk while whisking constantly. Continue to cook and whisk until the sauce has thickened into a creamy consistency.
   1/2 cup chicken broth, 1/2 cup whole milk
6. Pour the prepared sauce over the potato mixture and stir until everything is evenly coated. Transfer the mixture to the prepared baking dish and spread it out evenly.
7. Bake the casserole for 45 to 50 minutes, or until the edges are bubbly and the center is heated through.
8. While the potatoes bake, prepare the fried onions. Heat the vegetable oil in a large saucepan to 350°F. Fry the sliced onion rings in batches for 2 to 5 minutes until they are a pale golden brown.
   2 large yellow onions, 4 cups vegetable oil
9. Use a slotted spoon to remove the onions and place them on a paper-towel-lined baking sheet. Immediately sprinkle them with salt.
   1/2 tsp kosher salt
10. Once the casserole is finished baking, remove it from the oven and top it evenly with the fresh crispy fried onions before serving.

Notes

To ensure the best texture, always drain any excess moisture from the hash browns after thawing. For the best melt and flavor, grate your own sharp cheddar cheese from a block instead of using pre-shredded bags.

FAQ