French Onion Funeral Potatoes

French Onion Funeral Potatoes

Creamy, cheesy hash browns baked until golden and finished with a crispy onion topping—this is comfort food at its most irresistible.

If you’re looking for a side dish that always disappears first, this is it. French Onion Funeral Potatoes are a beloved casserole packed with flavor: soft hash browns in a rich, cheesy sour cream sauce, enhanced with sautéed onions and garlic, and finished with a generous handful of crunchy fried onion rings. Whether you’re feeding a crowd at a holiday dinner, potluck, or just treating yourself to something cozy, this dish hits all the right notes.

🧂 Ingredients

Category	Ingredient	Amount
Potato Mixture	Frozen cubed hash browns (thawed)	2 lbs (32 oz)
	Unsalted butter (melted)	4 tbsp (½ stick)
	Sharp cheddar cheese (shredded)	2 cups
	Sour cream	1½ cups
Creamy Sauce	Unsalted butter	4 tbsp (½ stick)
	Yellow onion (finely diced)	1 small
	Garlic (minced)	2 tsp
	All-purpose flour	¼ cup
	Kosher salt	1 tsp
	Black pepper (freshly ground)	½ tsp
	Cayenne pepper	½ tsp (or to taste)
	Dry mustard powder	½ tsp
	Chicken broth (room temp)	½ cup
	Whole milk (room temp)	½ cup
Crispy Onion Topping	Yellow onions (thinly sliced rings)	2 large (about 4 cups)
	Vegetable oil (for frying)	4 cups
	Salt	To taste

👩‍🍳 How to Make It

🔹 Get Ready

Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch casserole dish.
Ensure hash browns are fully thawed and blot them with paper towels to absorb any moisture.

🔹 Prepare the Potato Mixture

In a large bowl, combine thawed hash browns, melted butter, cheddar cheese, and sour cream. Mix until everything is well coated and set aside.

🔹 Cook the Creamy Sauce

In a skillet, melt the butter over medium heat until bubbly.
Add the diced onions and sauté for 3–5 minutes, or until soft and translucent.
Add garlic and cook for another minute.
Sprinkle in flour along with salt, pepper, cayenne, and mustard powder. Stir constantly to form a smooth paste (roux).
Slowly pour in the chicken broth and milk while whisking to avoid lumps.
Simmer for 2–3 minutes until thick and creamy like gravy.
Pour this sauce over the hash brown mixture and gently fold until fully incorporated.

🔹 Bake the Casserole

Spread the mixture evenly in your prepared baking dish.
Bake uncovered for 45–50 minutes, until bubbly and hot throughout.

🔹 Fry the Crispy Onion Topping

Line a baking sheet with paper towels.
In a heavy pot, heat the oil to 350°F (use a thermometer if possible).
Fry the onion rings in small batches (about 1 cup at a time), cooking for 2–5 minutes while stirring until golden brown and crispy.
Transfer fried onions to the paper towels and sprinkle with salt immediately. Repeat with remaining onions, letting oil return to temp between batches.

🔹 Finish & Serve

Once the casserole is done baking, top it right away with your fresh crispy onions.
Serve warm while the topping is still crunchy and irresistible.

🍽️ Tips & Variations

Prep Ahead: Assemble the casserole (minus the onion topping) up to a day in advance and refrigerate. Bake fresh when ready to serve.
Reheat Like New: Warm leftovers in the oven and re-toast the onion topping separately to bring back the crunch.
Make It Lighter: Substitute Greek yogurt for sour cream or use gluten-free flour in the sauce for dietary needs.
Time Saver: Swap in store-bought crispy fried onions if you’re short on time.