French Onion Funeral Potatoes

These French Onion Funeral Potatoes bring all the comfort of classic cheesy potato casserole, but with a homemade crispy onion topping that takes it over the top. Perfect for holidays, potlucks, or when you just need a dish that is pure cozy decadence.

The first time I made these for a family reunion the entire pan disappeared before I could get seconds. Now everyone expects me to show up with this dish for every event.

Ingredients

• Frozen cubed hash browns: These save you so much time and give the casserole just the right texture Look for hash browns that are not heavily seasoned
• Unsalted butter: Adds richness and helps everything come together smoothly Use a good quality butter for the best flavor
• Sharp cheddar cheese: Gives the casserole a tangy cheesy punch I always shred my own for best melt
• Sour cream: Brings the creamy factor and a subtle tang Choose full fat for the creamiest result
• Yellow onion: Both diced for the sauce and sliced for topping Sweet yellow onions caramelize beautifully
• Garlic: Minced fresh garlic brings out big flavor
• All purpose flour: Thickens the homemade sauce and binds everything together
• Kosher salt: Brightens each ingredient and balances the richness
• Black pepper: Gives a gentle heat and earthiness
• Cayenne pepper: Just a touch wakes up the dish without it becoming truly spicy
• Dried mustard: Adds another sharp note that cuts through the creaminess
• Chicken broth: Helps create a silky sauce and deepens the savory flavor Use a good quality broth
• Whole milk: Rounds out the sauce and keeps it rich and lush
• Vegetable oil: Used for frying the onions Choose a neutral oil with a high smoke point

Step-by-Step Instructions

Preheat and Prepare the Baking Dish:

Set your oven to 350 degrees Fahrenheit Spray a 9 by 13 inch baking dish with nonstick spray to prevent sticking and easy cleanup

Mix the Potato Base:

In a large bowl combine thawed hash browns melted butter shredded cheddar and sour cream Stir until the potatoes are evenly coated and creamy Set aside

Make the French Onion Sauce:

In a medium nonstick skillet over medium heat melt your butter Add the diced yellow onion and cook for about 3 to 5 minutes until softened Then add the minced garlic and cook just one minute more so it does not burn

Build the Roux and Season:

Sprinkle in the flour kosher salt black pepper cayenne and dried mustard Stir constantly for one minute This step is crucial for building flavor and prevents the sauce from tasting raw

Add Liquids and Thicken:

Slowly whisk in your milk and chicken broth Combine well and keep whisking until the sauce thickens and becomes smooth This takes about 2 to 3 minutes Do not rush this part as a thick sauce makes the casserole luxurious

Combine and Fill the Dish:

Pour the finished sauce into the prepared potato mixture in your big bowl Stir thoroughly to make sure every potato cube is coated Then scrape everything into your baking dish and smooth out the top

Bake Until Bubbly:

Slide the dish onto the middle rack and bake for about 45 to 50 minutes You are looking for a bubbling golden edge and a hot center

Fry the Onion Topping:

While the casserole bakes prepare your crispy onions Heat a heavy saucepan with vegetable oil to 350 degrees Fahrenheit Working with one cup of onions at a time fry the slices until pale golden brown about 2 to 5 minutes Stir gently so they do not stick Remove with a slotted spoon and drain on a paper towel lined baking sheet Sprinkle with kosher salt and toss Repeat for remaining onions

Finish and Serve:

Remove casserole from the oven and immediately sprinkle the fresh hot fried onions evenly over the top Serve straight from the dish so the contrast between the creamy casserole and crunchy onions shines

Save

My favorite part is sneakily grabbing some of the fried onions straight off the tray before they even reach the casserole bowl Once my nephew caught me and now we make an extra small batch just for snacking while we cook together

Storage Tips

Leftover French Onion Funeral Potatoes keep well covered in the fridge for up to four days For best texture store the fried onions separately if you know you will have leftovers and sprinkle them on each serving as you reheat Reheat portions in the oven or air fryer to bring the top back to life rather than microwaving which can burn the onions

Ingredient Substitutions

If you are out of sour cream try using full fat Greek yogurt for a similar creamy tang For a vegetarian version swap in vegetable broth instead of chicken broth For extra cheesiness I sometimes add a little Gruyère to the cheddar

Serving Suggestions

This casserole is unbeatable alongside glazed ham roasted turkey or a simple green salad For brunch try serving it with eggs and fruit or just enjoy with a dollop of hot sauce for an indulgent breakfast

Cultural and Historical Context

Funeral potatoes have roots in communities that gather with food for comfort during life events The French onion variation steers the classic in a savory new direction The homemade onion topping is inspired by the flavors of French onion soup giving an old favorite a gourmet feel

Recipe FAQs

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

Yes, you can use peeled and diced fresh potatoes. Parboil them until just tender before proceeding.

→ What type of cheese works best for this dish?

Sharp cheddar provides robust flavor, but you can also use Gruyère, Swiss, or a cheese blend.

→ How do I make the fried onion topping extra crispy?

Fry onions in hot oil at 350°F in batches. Drain well on paper towels and season with salt while hot.

→ Can I prepare this casserole ahead of time?

Yes, assemble the casserole and refrigerate (without the fried onions) up to one day in advance. Add onions before baking.

→ Is it possible to make this dish meatless?

Absolutely. Substitute vegetable broth for chicken broth to make it vegetarian-friendly.