Introduction

French Onion Funeral Potatoes are a rich, comforting casserole perfect for family gatherings or potlucks. This dish combines creamy potatoes, savory cheese, and crispy fried onions for a flavorful crowd-pleaser.

A rectangular white ceramic baking dish filled with a creamy, light yellow potato casserole base with a slightly uneven, soft texture. The top is covered in a generous layer of golden-brown, thinly sliced fried onions that add a crispy, curly texture. The casserole is partially scooped out from the middle left side, revealing the soft inside. Some small green herb bits are sprinkled lightly over the top, adding touches of color. The dish is set on a wooden surface with a silver spoon resting inside, partly inserted into the casserole. A small portion of a white plate with a serving of the casserole can be seen in the background on the upper right edge. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
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
2 large yellow onions, thinly sliced, layers separated (about 4 cups)
4 cups (32 ounces) vegetable oil
½ teaspoon kosher salt

Instructions

Step 1: Preheat the oven to 350°F. Spray a 9×13-inch baking dish with nonstick cooking spray.
Step 2: In a large bowl, combine the thawed potatoes, melted butter, shredded cheddar cheese, and sour cream. Mix well and set aside.
Step 3: Make the sauce. In a medium non-stick skillet over medium heat, melt ¼ cup butter. Add the diced onion and cook until softened, about 3-5 minutes. Add the minced garlic and cook for an additional minute.
Step 4: Stir in the flour, kosher salt, black pepper, cayenne pepper, and dried mustard. Cook for one more minute while stirring.
Step 5: Slowly whisk in the whole milk and chicken broth until the mixture is well combined. Continue cooking and whisking until the sauce thickens.
Step 6: Pour the sauce into the potato mixture and mix thoroughly. Transfer the combined mixture into the prepared baking dish.
Step 7: Bake the casserole for 45-50 minutes, or until bubbly and heated through.
Step 8: While the casserole is baking, prepare the fried onions. Line a large baking sheet with two layers of paper towels and set aside.
Step 9: Heat the vegetable oil in a large saucepan over high heat until it reaches 350°F.
Step 10: Working in batches, carefully add about 1 cup of sliced onions to the hot oil. Fry, stirring occasionally, until the onions turn pale golden brown, about 2-5 minutes. Use a slotted spoon or fine mesh strainer to remove the onions and place them on the lined baking sheet. Repeat with remaining onions, ensuring oil temperature stays at 350°F.
Step 11: Sprinkle the fried onions with kosher salt and toss to coat evenly.
Step 12: When the casserole is done baking, remove it from the oven and evenly sprinkle the fried onions over the top.
Step 13: Serve the casserole warm and enjoy.

Tips & Variations

Use mild or sweet onions for frying if you prefer less sharpness in the topping.
Substitute Greek yogurt for sour cream to add protein and reduce fat.
Add chopped fresh herbs like thyme or parsley to the sauce for extra flavor.
For a vegetarian version, replace chicken broth with vegetable broth.
Use sharp or smoked cheddar to enhance the cheese flavor.

Storage

Store any leftover casserole covered in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through to maintain crispness on top. Fried onions are best added fresh before serving to stay crunchy; if storing separately, keep them in an airtight container at room temperature for up to 1 day.

How to Serve

A rectangular white baking dish holds a creamy, pale yellow potato casserole with a soft and slightly chunky texture topped with thin, crispy, golden-brown fried onion rings scattered unevenly across the surface. The casserole is partially scooped out from one corner with a silver spoon showing the layers of tender cooked potatoes mixed with melted cheese underneath the crispy onion topping. The dish is placed on a white marbled textured surface next to a dark plate with a serving of the casserole. Small green herb sprinkles add a touch of color on top of the casserole. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh potatoes instead of frozen hash browns?

Yes, you can use fresh potatoes peeled and diced similarly in size to frozen hash browns, but be sure to blanch them briefly to soften before using in the recipe.

How can I make the fried onions less oily?

Allow the fried onions to drain well on paper towels after frying and avoid overcrowding the pan, which causes the oil temperature to drop and results in greasier onions.