French Onion Funeral Potatoes (Print Version)
# Ingredients:
→ Potatoes
01 -
32 ounces frozen cubed hash browns, thawed
02 -
¼ cup (57 g) unsalted butter, melted
03 -
2 cups (226 g) sharp cheddar cheese, shredded
04 -
1 ½ cups (345 g) sour cream
→ Sauce
05 -
¼ cup (57 g) unsalted butter
06 -
1 small yellow onion, diced
07 -
2 teaspoons garlic, minced
08 -
¼ cup (31 g) all-purpose flour
09 -
1 teaspoon kosher salt
10 -
½ teaspoon black pepper
11 -
½ teaspoon cayenne pepper
12 -
½ teaspoon dried mustard
13 -
½ cup (120 g) chicken broth, room temperature
14 -
½ cup (122.5 g) whole milk, room temperature
→ Fried Onions
15 -
2 large yellow onions, thinly sliced (about 4 cups)
16 -
4 cups (32 ounces) vegetable oil
17 -
½ teaspoon kosher salt
# Instructions:
01 -
Preheat oven to 350°F. Spray a 9×13-inch baking dish with nonstick spray.
02 -
In a large bowl, combine the thawed hash browns, melted butter, shredded cheese, and sour cream. Mix well and set aside.
03 -
In a medium non-stick skillet over medium heat, melt butter. Add diced onion and cook until softened (3-5 minutes). Add minced garlic and cook for an additional minute. Stir in flour, salt, black pepper, cayenne pepper, and dried mustard, cooking for another minute. Slowly whisk in milk and chicken broth. Cook, whisking continuously, until thickened.
04 -
Pour the prepared sauce into the potato mixture. Mix thoroughly. Transfer the mixture to the prepared baking dish.
05 -
Bake the casserole in the preheated oven for 45-50 minutes, until bubbly and heated through.
06 -
Line a large baking sheet with two layers of paper towels. Set aside. Heat vegetable oil in a large saucepan over high heat until it reaches 350°F. Working in batches, add about 1 cup of sliced onions to the hot oil and fry, stirring occasionally, until onions turn pale golden brown (2-5 minutes). Use a slotted spoon or fine mesh strainer to remove the onions and transfer them onto the lined baking sheet. Repeat with the remaining onions, allowing the oil to return to 350°F before each batch. Sprinkle fried onions with kosher salt and toss to coat.
07 -
After the casserole has baked for 45-50 minutes, remove from the oven. Evenly sprinkle fried onions on top of the hot casserole. Serve immediately.
# Notes:
01 -
This is a great dish to make ahead. Assemble the casserole up to the baking step, cover, and store in the refrigerator for up to 24 hours or freeze for up to 2-3 months. If frozen, thaw completely before baking.
02 -
Leftovers can be stored in an airtight container in the refrigerator for 3-4 days. Reheat in a 350°F oven for 10-15 minutes or microwave until heated through.