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French Onion Funeral Potatoes

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.
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Prep Time 30 minutes
Cook Time 50 minutes
Total Time 1 hour 20 minutes
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

  • 9x13-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 9x13-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.