French Onion Funeral Potatoes (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 bag frozen diced hash browns, thawed and drained
02 -
2 cups sharp cheddar cheese, shredded
03 -
1 cup sour cream
04 -
1/4 cup unsalted butter, melted
05 -
1 medium yellow onion, diced
06 -
2 cloves garlic, minced
07 -
2 tablespoons all-purpose flour
08 -
1 1/2 cups chicken broth
09 -
1/2 cup whole milk
10 -
1 teaspoon salt
11 -
1/2 teaspoon black pepper
12 -
1/4 teaspoon smoked paprika
13 -
1/4 teaspoon ground thyme
14 -
1 cup fried yellow onions (homemade or store-bought)
15 -
1/4 cup vegetable oil (for frying onions)
# Instructions:
01 -
Thaw the frozen diced hash browns and drain any excess moisture using a colander.
02 -
Heat vegetable oil in a skillet over medium-high heat. Add diced yellow onions and fry until golden brown and crispy. Remove from oil and let drain on a paper towel.
03 -
In a medium saucepan, melt the butter over medium heat. Add the diced yellow onion and garlic, cooking until softened. Sprinkle in flour and whisk constantly for 1-2 minutes to create a roux. Gradually add chicken broth and milk, whisking until smooth and thickened.
04 -
In a large mixing bowl, combine thawed hash browns, shredded cheddar cheese, sour cream, sauce mixture, salt, pepper, smoked paprika, and ground thyme. Mix thoroughly.
05 -
Spread the potato mixture into a greased baking dish. Top with fried onions, spreading them evenly across the surface.
06 -
Preheat oven to 350°F (175°C). Bake the casserole uncovered for 40-45 minutes, or until golden brown and bubbling.
07 -
Remove the casserole from the oven and let it rest for 5-10 minutes before serving.
# Notes:
01 -
This dish can be prepared in advance and stored in the refrigerator or freezer before baking.
02 -
Fried onions can be made ahead and stored in an airtight container for up to 2-3 days.