French Onion Funeral Potatoes

This hearty French Onion Funeral Potatoes casserole transforms simple hash browns into a comforting masterpiece with homemade crispy fried onions. The rich, cheesy sauce perfectly complements the crispy onion topping for a delicious twist on the classic funeral potatoes recipe that everyone will request again and again.

I first made this dish for a family gathering when I wanted something more interesting than the traditional funeral potatoes with cornflake topping. The crispy onions were such a hit that my family now requests these "fancy potatoes" for every holiday meal.

Ingredients

• Frozen cubed hash browns: Look for ones without added seasonings and thaw them completely before using to ensure even cooking
• Sharp cheddar cheese: Provides the best flavor punch, use freshly grated for optimal melting
• Sour cream: Adds creaminess and a subtle tang, choose full fat for the richest texture
• Butter: Forms the base of both the potato mixture and sauce, use unsalted to control salt levels
• Yellow onions: Give this dish its signature flavor, choose firm ones with tight skins for frying
• Garlic: Adds depth to the sauce, fresh minced provides the best flavor
• All-purpose flour: Thickens the sauce to create the perfect consistency
• Chicken broth: Enhances the savory notes, homemade works wonderfully if you have it
• Whole milk: Creates a rich creamy texture in the sauce
• Vegetable oil: For frying the onions, choose a neutral oil with a high smoke point

Step-by-Step Instructions

Prepare the Potato Base:

Combine thawed hash browns with melted butter, shredded cheddar cheese, and sour cream in a large bowl. Mix thoroughly until all ingredients are evenly distributed. The mixture should be cohesive but still have defined potato pieces throughout. Set this mixture aside while you prepare the flavorful sauce.

Create the Sauce Foundation:

Melt butter in a medium nonstick skillet over medium heat until it begins to foam slightly. Add diced yellow onions and cook for 3-5 minutes, stirring occasionally, until they become translucent and soft. Their sweetness will develop as they cook, creating a foundation of flavor. Add minced garlic and cook for just one minute longer until fragrant but not browned.

Build the Sauce:

Sprinkle flour, salt, pepper, cayenne pepper, and dried mustard over the sautéed onions and garlic. Cook for another minute, stirring constantly to prevent any lumps from forming and to cook out the raw flour taste. The mixture will become thick and paste-like. This roux will give your sauce body and richness.

Finish the Sauce:

Slowly add milk and chicken broth to the skillet, whisking continuously to incorporate the liquid into the roux. Continue cooking and whisking until the sauce thickens to a gravy-like consistency that coats the back of a spoon. The sauce should be smooth with no lumps of flour remaining. Pour this luxurious sauce into the potato mixture and fold gently until everything is well combined.

Bake the Casserole:

Transfer the potato and sauce mixture to a prepared 9×13-inch baking dish, spreading it evenly to ensure consistent cooking. Bake uncovered at 350°F for 45-50 minutes until the edges are bubbling and the center is hot throughout. The top will begin to turn golden brown as the cheese melts and creates a delightful crust.

Fry the Onion Topping:

While the casserole bakes, prepare the crispy onion topping. Heat vegetable oil in a large saucepan to exactly 350°F using a thermometer for accuracy. Working in batches of about 1 cup at a time, add thinly sliced onions to the hot oil. Fry for 2-5 minutes, stirring occasionally until they turn a pale golden brown. The onions will continue to darken slightly after removal, so be careful not to overcook them. Transfer to paper towels using a slotted spoon to drain excess oil, and sprinkle with salt while still warm.

Finish and Serve:

Once the casserole is fully baked and bubbling, remove it from the oven and immediately top with the freshly fried onions. The residual heat from the casserole will keep the onions crisp without softening them too much. Serve hot, ensuring each portion has a generous amount of the crispy onion topping.

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My favorite part of this recipe is undoubtedly the homemade fried onions. Store-bought varieties simply cannot compare to the delicate crunch and fresh flavor of onions you've fried yourself. I remember the first time I made this for Thanksgiving—my brother-in-law, who normally avoids seconds, asked for the recipe before the meal was even over.

Make-Ahead Options

The beauty of French Onion Funeral Potatoes lies in their versatility for advance preparation. You can assemble the entire casserole without the fried onions up to 24 hours before baking. Simply cover tightly with plastic wrap and refrigerate. When ready to bake, allow the casserole to sit at room temperature for 30 minutes before placing it in the oven. This takes the chill off and ensures even cooking throughout. For longer storage, you can freeze the unbaked casserole for up to 3 months. Thaw completely in the refrigerator overnight before baking as directed.

Substitution Guide

While this recipe shines with the ingredients listed, adaptations can accommodate dietary needs or pantry limitations. Russet potatoes can replace frozen hash browns—peel, dice, and par-boil for 7 minutes before incorporating. For a lighter version, Greek yogurt works well in place of sour cream, though the flavor will be slightly tangier. Vegetable broth can substitute for chicken broth for a vegetarian option. For gluten-free diets, replace the all-purpose flour with a one-to-one gluten-free flour blend. The cheese varieties can be mixed—consider adding some Gruyère for a more authentic French onion soup flavor profile.

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Serving Suggestions

French Onion Funeral Potatoes pair beautifully with numerous main dishes. They complement a holiday ham or roast turkey perfectly, adding a creamy element to balance the savory meat. For everyday meals, serve alongside grilled chicken or a simple green salad for a satisfying dinner. The casserole also works wonderfully with beef dishes, especially pot roast or brisket. When serving for brunch, add a simple fruit salad and some crusty bread for a complete meal. For an elegant presentation, transfer individual portions to small gratin dishes and add a fresh sprig of thyme before serving.

Storage and Reheating

Leftover French Onion Funeral Potatoes will keep well in an airtight container in the refrigerator for up to 4 days. The key to successful reheating is preserving the contrasting textures that make this dish special. For best results, reheat in a 350°F oven for 15-20 minutes until thoroughly heated. Cover with foil for the first 10 minutes to prevent excessive browning, then remove the foil for the remaining time to re-crisp the onion topping. Avoid microwave reheating if possible, as it tends to make the topping soggy and unevenly warms the casserole.

Frequently Asked Questions

→ What makes French Onion Funeral Potatoes unique?

This dish features crispy homemade fried onions as a topping, adding a flavorful and textural twist to the classic cheesy potato casserole.

→ Can I use fresh potatoes instead of frozen hash browns?

Yes, you can use fresh potatoes. Peel, cube, and lightly boil them for 5-7 minutes before using them in the casserole.

→ What type of cheese works best?

Sharp cheddar cheese offers a bold flavor, but you can mix and match with other cheeses that melt well, such as mozzarella or Gouda.

→ Can I make this dish ahead of time?

Yes, mix the casserole ingredients and spread them into the baking dish, then refrigerate for up to 24 hours or freeze for 2-3 months. Thaw if frozen before baking.

→ How do I store and reheat leftovers?

Store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat in the oven at 350°F for 10-15 minutes or in the microwave.

→ Can I substitute sour cream?

Yes, plain Greek yogurt is a great alternative to sour cream and adds a similar creamy tanginess.

→ What type of onions should I use for frying?

Yellow onions are perfect due to their natural sweetness, but Vidalia or Walla Walla onions can also be used for a milder flavor.