Description
French onion funeral potatoes are a decadent casserole blending creamy hash browns, sharp cheddar, French onion gravy, and homemade crispy fried onions perfect for holidays, potlucks, or comforting family meals. Easily made gluten-free or dairy-free.
Ingredients
For the Potato Base:
– 32 oz (2 lbs) frozen cubed hash browns, thawed and patted dry
– 4 tbsp (½ stick) unsalted butter, melted
– 2 cups shredded sharp cheddar cheese (freshly shredded)
– 1½ cups sour cream
For the French Onion Sauce:
– 4 tbsp (½ stick) unsalted butter
– 1 small yellow onion, finely diced
– 2 tsp minced garlic
– ¼ cup all-purpose flour
– 1 tsp kosher salt
– ½ tsp black pepper
– ½ tsp cayenne pepper
– ½ tsp dried mustard powder
– ½ cup chicken broth
– ½ cup whole milk
For the Crispy Onion Topping:
– 2 large yellow onions (about 4 cups), thinly sliced
– 4 cups vegetable oil (for frying)
– Salt, to taste
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish with cooking spray.
- In a large bowl, combine thawed hash browns, melted butter, cheddar cheese, and sour cream. Mix well and set aside.
- In a skillet over medium heat, melt 4 tbsp butter. Add diced onion; sauté 3–5 minutes until soft.
- Stir in garlic; cook 1 minute more.
- Sprinkle in flour, salt, black pepper, cayenne, and mustard. Stir 1 minute to form a roux.
- Gradually whisk in chicken broth and milk. Cook 2–3 minutes until thickened.
- Pour warm sauce over potato mixture. Fold gently until evenly coated.
- Transfer to baking dish and spread evenly.
- Bake uncovered for 45–50 minutes, until edges are bubbly and center is hot.
- Meanwhile, heat oil to 350°F in a large pot. Fry onion slices in batches 2–5 minutes until golden brown. Drain on paper towels; sprinkle with salt.
- Top hot casserole with crispy onions just before serving.
Notes
– Pat hash browns dry to avoid a soggy casserole.
– Freshly shred cheese pre-shredded contains anti-caking agents that don’t melt smoothly.
– Gluten-free: Use certified GF flour and ensure broth is GF.
– Dairy-free/vegan: Use plant-based butter, dairy-free cheese, cashew cream (instead of sour cream), and vegetable broth.
– Make ahead: Assemble (without topping), refrigerate up to 24 hours, and bake as directed.
– Crispy onions: Do not add until serving to maintain crunch.
- Prep Time: 1 serving (⅛ of casserole)
- Cook Time: ~420
- Category: Side Dish
- Method: Baking + Frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving (⅛ of casserole)
- Calories: ~420
- Sugar: 5g
- Sodium: 680mg (varies with broth and cheese)
- Fat: 26g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 14g
- Cholesterol: 60mg