French Onion Funeral Potatoes

This hearty French Onion Funeral Potatoes casserole transforms simple hash browns into a comforting masterpiece with layers of cheesy goodness and crispy onion topping. I created this twist on traditional funeral potatoes when hosting a family gathering last winter, and the empty dish spoke volumes about its success.

I first served this at my sister's holiday potluck where it disappeared before any other dish. Now it's requested at every family function, and I've even been asked to bring it to actual funeral luncheons where it provides genuine comfort during difficult times.

Ingredients

• Frozen diced hash browns: Choose high-quality potatoes without added seasonings for the best texture and flavor
• Sharp cheddar cheese: Freshly grated melts more smoothly than pre-shredded varieties and delivers more pronounced flavor
• Sour cream: Full-fat provides the richest texture and tanginess that balances the savory elements
• Yellow onions: For frying, their natural sweetness caramelizes beautifully when fried for the topping
• Butter: Unsalted allows you to control the overall saltiness of the dish
• All-purpose flour: Creates the perfect thickening agent for the velvety sauce
• Chicken broth: Adds depth of flavor to the sauce foundation
• Whole milk: Creates richness without being too heavy
• Garlic: Fresh minced provides aromatic foundation for the sauce
• Vegetable oil: Choose a neutral oil with high smoke point for perfectly crispy onions
• Salt and pepper: Essential for bringing all flavors together

Step-by-Step Instructions

Prepare the Hash Browns:

Allow frozen hash browns to thaw completely in the refrigerator overnight or for several hours at room temperature. Once thawed, place them in a clean kitchen towel and squeeze firmly to remove excess moisture. This prevents a watery casserole and ensures proper sauce absorption.

Make the Sauce Base:

Melt butter in a large saucepan over medium heat until foaming subsides. Add diced onion and cook for 7 to 8 minutes, stirring occasionally until softened and translucent but not browned. Add minced garlic and cook for another 30 seconds until fragrant, being careful not to burn it.

Create the Roux:

Sprinkle flour over the onion and garlic mixture, stirring constantly for about 2 minutes. The mixture will look paste-like and slightly golden. This cooking process eliminates the raw flour taste while creating the thickening foundation for your sauce.

Develop the Sauce:

Gradually whisk in chicken broth about a quarter cup at a time, ensuring each addition is fully incorporated before adding more. This prevents lumps from forming. Once all broth is added, slowly pour in milk while continuing to whisk. Bring the mixture to a gentle simmer and cook for 3 to 4 minutes until noticeably thickened.

Assemble the Casserole:

In a large mixing bowl, combine thawed and drained hash browns with the prepared sauce. Add sour cream and two thirds of the shredded cheese, folding gently until thoroughly combined. Transfer the mixture to a greased 9x13 inch baking dish and spread evenly. Top with remaining cheese.

Fry the Onions:

Heat vegetable oil in a large, heavy-bottomed skillet or Dutch oven to 350°F. Slice onions into thin, uniform rings and separate them completely. Working in batches, fry onions for 3 to 4 minutes, stirring occasionally, until they reach a deep golden brown. Transfer to paper towels to drain excess oil.

Bake to Perfection:

Cover the casserole with aluminum foil and bake at 350°F for 30 minutes. Remove foil and continue baking for another 15 to 20 minutes until bubbling around the edges and lightly golden on top. Add the crispy fried onions during the final 5 minutes of baking to maintain their crunch.

Rest Before Serving:

Allow the casserole to rest for 10 to 15 minutes before serving. This resting period allows the sauce to set slightly, making it easier to portion and serve while maintaining its structural integrity.

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The garlic in this recipe holds a special place in my heart. My grandmother always taught me that proper garlic handling makes or breaks a savory dish. She would stand beside me in the kitchen, demonstrating how to mince it finely and warning never to burn it. Every time I make these funeral potatoes, I think of her wisdom and how she would have loved this modern twist on comfort food.

Make-Ahead Magic

These funeral potatoes are the ultimate prepare-in-advance dish. Assemble everything except the fried onions up to three days before your event and store covered in the refrigerator. When ready to serve, simply bake as directed, adding about 10-15 minutes to the covered baking time if coming straight from the refrigerator. The fried onions can also be prepared a day ahead and stored in an airtight container at room temperature, then added during the final minutes of baking.

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Creative Variations

Consider this recipe a delicious canvas for personalization. For a smokier flavor profile, add 1/2 cup of chopped cooked bacon to the potato mixture. Vegetarians can substitute vegetable broth for chicken broth with excellent results. For heat enthusiasts, incorporate 1-2 tablespoons of diced jalapeños or a teaspoon of red pepper flakes into the sauce. My family particularly enjoys a version with 1/4 cup of grated Gruyère cheese mixed with the cheddar for a more complex flavor profile that complements the French onion theme beautifully.

Serving Suggestions

This versatile casserole pairs wonderfully with roasted meats or grilled proteins. Serve alongside a fresh green salad dressed with a light vinaigrette to balance the richness. For brunch gatherings, place it next to a frittata or egg dish for a memorable spread. During holiday meals, it holds its own alongside traditional favorites like green bean casserole or roasted vegetables. I find it particularly satisfying on cold winter nights with nothing more than a simple rotisserie chicken and steamed broccoli.

Frequently Asked Questions

→ What type of potatoes can I use?

Frozen diced hash browns work best, but you can also use shredded hash browns or freshly peeled, cubed, and parboiled potatoes.

→ Can I substitute sour cream?

Yes, you can use plain Greek yogurt as a substitute for sour cream. It adds the same tangy creaminess.

→ What is the best cheese for this dish?

Sharp cheddar is preferred for its intense flavor, but you can use any cheese that melts well, or combine cheeses for extra flavor.

→ Can I make the dish ahead of time?

Yes, you can assemble the casserole up to 24 hours in advance or freeze it for 2-3 months. Thaw overnight if frozen before baking.

→ How should I store leftovers?

Let the dish cool to room temperature, then store in an airtight container in the refrigerator for up to 3-4 days.

→ How do I make crispy fried onions?

Fry thinly sliced yellow onions in vegetable or canola oil until golden brown. These can be made in advance and stored.