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.