French Onion Funeral Potatoes are the ultimate comfort food side dish—rich, creamy, and irresistibly cheesy with a savory onion twist. This elevated version of the classic potato casserole features tender diced hash browns baked in a velvety cheese sauce and finished with golden, crispy fried onions. Perfect for holidays, potlucks, family dinners, or special gatherings, this dish delivers bold flavor and cozy satisfaction in every bite.
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Ingredients
Potato Base
- 32 ounces frozen diced hash browns, thawed and drained
- ¼ cup unsalted butter, melted
- 2 cups sharp cheddar cheese, freshly shredded
- 1½ cups sour cream
Creamy Onion Sauce
- ¼ cup unsalted butter
- 1 small yellow onion, finely diced
- 2 teaspoons garlic, minced
- ¼ cup all-purpose flour
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon cayenne pepper
- ½ teaspoon dried mustard
- ½ cup chicken broth, room temperature
- ½ cup whole milk, room temperature
Crispy Fried Onions
- 2 large yellow onions, thinly sliced
- 4 cups vegetable oil
- ½ teaspoon kosher salt
Instructions for French Onion Funeral Potatoes
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a large bowl, mix thawed hash browns, melted butter, shredded cheese, and sour cream. Set aside.
- Melt butter in a skillet over medium heat. Add diced onion and cook until soft.
- Stir in garlic and cook briefly until fragrant.
- Sprinkle in flour, salt, pepper, cayenne, and dried mustard. Cook for one minute.
- Slowly whisk in milk and chicken broth until smooth and thickened.
- Combine sauce with the potato mixture and spread evenly into the baking dish.
- Bake uncovered for 45–50 minutes, until hot and bubbling.
- While baking, heat oil to 350°F and fry onions in batches until golden.
- Drain onions on paper towels and season lightly with salt.
- Sprinkle fried onions over the hot casserole just before serving.
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Pro Tips
- Always drain thawed hash browns to prevent excess moisture.
- Shred cheese from a block for smoother melting.
- Fry onions in small batches for even crisping.
- Add onions last to maintain crunch.
Why This Recipe Works
- Perfect balance of creamy and crispy textures
- Rich French onion flavor without overpowering the dish
- Ideal for feeding a crowd
- Easily customizable and make-ahead friendly
Substitutions & Variations
- Use Greek yogurt instead of sour cream
- Swap cheddar for Colby-Jack or Gruyère
- Use store-bought crispy onions for convenience
- Add cooked bacon or mushrooms for extra depth
Make-Ahead, Storage & Reheating Guide
- Make Ahead: Assemble up to 24 hours in advance and refrigerate
- Freeze: Freeze unbaked casserole up to 3 months
- Store: Refrigerate leftovers for 3–4 days
- Reheat: Bake at 350°F or microwave individual portions
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Serving Ideas for French Onion Funeral Potatoes
- Serve alongside roasted chicken or baked ham
- Pair with green beans or a fresh salad
- Perfect addition to holiday buffets and potlucks
Nutrition (Per Serving Estimate)
- Calories: 529
- Carbohydrates: 32g
- Protein: 14g
- Fat: 38g
Frequently Asked Questions
Can I use shredded hash browns?
Yes, but the texture will be softer than diced potatoes.
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Can this recipe be made gluten-free?
Use gluten-free flour for the sauce.
Do fried onions stay crispy?
Yes, when added just before serving.
Can this be cooked in a slow cooker?
Yes, cook on low for 3–4 hours, adding onions at the end.
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French Onion Funeral Potatoes are a timeless comfort dish with a flavorful upgrade. Creamy, cheesy, and crowned with crispy onions, this casserole is guaranteed to be a crowd favorite at any gathering.
French Onion Funeral Potatoes
French Onion Funeral Potatoes are a rich and comforting casserole made with tender hash browns baked in a creamy cheese sauce and topped with crispy fried onions. Perfect for holidays, potlucks, and family gatherings, this dish delivers bold flavor and irresistible texture in every bite.
Equipment
- 9×13-inch baking dish
- large mixing bowl
- skillet
- Whisk
- large pot or deep fryer
- slotted spoon
- paper towels
Ingredients
- 32 ounces frozen diced hash browns, thawed and drained
- 1/4 cup unsalted butter, melted
- 2 cups sharp cheddar cheese, freshly shredded
- 1 1/2 cups sour cream
- 1/4 cup unsalted butter
- 1 small yellow onion, finely 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
- 4 cups vegetable oil
- 1/2 teaspoon kosher salt
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- In a large bowl, mix thawed hash browns, melted butter, shredded cheese, and sour cream. Set aside.
- Melt butter in a skillet over medium heat. Add diced onion and cook until soft. Stir in garlic and cook until fragrant.
- Sprinkle in flour, salt, pepper, cayenne, and dried mustard. Cook for one minute, then slowly whisk in milk and chicken broth until smooth and thickened.
- Combine sauce with the potato mixture and spread evenly into the prepared baking dish.
- Bake uncovered for 45–50 minutes, until hot and bubbling.
- While baking, heat oil to 350°F and fry sliced onions in batches until golden brown. Drain on paper towels and season lightly with salt.
- Sprinkle crispy fried onions over the hot casserole just before serving.
Notes
Drain thawed hash browns well to avoid excess moisture. Shred cheese from a block for smoother melting. Fry onions in small batches for even crisping and add them just before serving to maintain crunch. This casserole can be assembled up to 24 hours in advance and refrigerated before baking.
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