French Onion Potatoes with Crispy Onions (Print version)

Creamy French onion potatoes baked with cheddar, sour cream, and a homemade crispy onion topping.

# Ingredients:

For the potato base

01 - 32 oz (900 g) frozen cubed hash browns, fully thawed
02 - 1/4 cup (57 g) unsalted butter, melted
03 - 2 cups (225 g) sharp cheddar cheese, freshly shredded
04 - 1 1/2 cups (360 g) sour cream

For the French onion sauce

05 - 1/4 cup (57 g) unsalted butter
06 - 1 small yellow onion, finely diced
07 - 2 cloves garlic, minced
08 - 1/4 cup (31 g) all-purpose flour
09 - 1 teaspoon kosher salt
10 - 1/2 teaspoon black pepper
11 - 1/2 teaspoon dry mustard
12 - 1/4 teaspoon cayenne pepper, optional
13 - 1/2 cup (120 ml) vegetable broth
14 - 1/2 cup (120 ml) whole milk

For the crispy onions

15 - 2 large yellow onions, very thinly sliced and separated
16 - 3-4 cups (720-960 ml) vegetable oil, for frying
17 - 1/2 teaspoon kosher salt, plus more to taste

# Instructions:

01 - Preheat the oven to 350°F. Grease a 9x13-inch baking dish with butter or nonstick spray.
02 - In a large bowl, combine the thawed hash browns, melted butter, cheddar, and sour cream. Stir until the potatoes are evenly coated.
03 - Melt 1/4 cup butter in a skillet over medium heat. Add the diced onion and cook for 4-5 minutes, until softened. Add the garlic and cook for 30 seconds.
04 - Stir in the flour, salt, pepper, dry mustard, and cayenne. Cook for 1 minute, then slowly whisk in the vegetable broth and milk. Cook for 3-4 minutes, until thick enough to coat a spoon.
05 - Pour the sauce over the potato mixture and fold until combined. Spread in the prepared dish and bake uncovered for 45-50 minutes, until hot and bubbling at the edges.
06 - While the casserole bakes, heat 2 inches of oil in a heavy saucepan to 350°F. Fry the sliced onions in small batches for 2-4 minutes, until pale golden. Drain on paper towels and season with salt.
07 - Remove the casserole from the oven and scatter the crispy onions over the top. Rest for 5 minutes, then serve hot.

# Good to know:

01 - Thaw the hash browns completely before mixing for the creamiest texture.
02 - Add the crispy onions after baking so they keep their crunch.
03 - For a stronger French onion flavor, replace 1 cup of cheddar with shredded Gruyere.

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