French Onion Funeral Potatoes

This French Onion Funeral Potatoes recipe delivers all the comfort and oozy cheesiness you want from a potato casserole, but with the glorious upgrade of homemade golden fried onions on top. It is a fantastic make-ahead side dish for family gatherings or when you simply need a little extra warmth at the table.

The first time I served this dish at a neighborhood block party it disappeared in under ten minutes. Both kids and adults came back for seconds asking about the onion topping trick.

Ingredients

• Frozen cubed hash browns: They save time and soak up all the rich flavor. Check that they are fully thawed so your casserole bakes evenly
• Unsalted butter: You will need this for both the casserole and the golden fried onions. Choose butter with a clean fresh aroma
• Sharp cheddar cheese: Shredded for best melt and flavor. Buy a block and grate it yourself for the smoothest texture
• Sour cream: Adds tang and creates a velvety creamy base. Opt for full-fat for richness
• Yellow onions: Essential both in the sauce and for the signature fried topping. Look for firm heavy onions with shiny skins
• Garlic: Minced for depth in the savory sauce. Use fresh cloves for the most flavor
• All-purpose flour: Thickens the sauce just enough for creamy but scoopable potatoes
• Kosher salt and black pepper: Balance richness and highlight all seasonings
• Cayenne pepper and dried mustard: Just a subtle kick and underlying warmth
• Chicken broth: Use a good quality low-sodium broth for the best flavor control
• Whole milk: Room temperature blends smoothly without clumping
• Vegetable oil: For frying the onions to perfect crispness. Use an oil with a high smoke point

Step-by-Step Instructions

Preheat and Prep Oven:

Set your oven to 350 degrees F and spray your baking dish to prevent sticking. A 9 by 13 inch pan works best for spreading all those potatoes in a nice thick layer

Mix the Potato Base:

In a spacious bowl combine thawed hash browns melted butter shredded cheddar and sour cream. Stir until everything is evenly coated and creamy. This mixture forms the cozy base of your casserole

Build the Sauce:

In a medium nonstick pan melt the butter over medium heat. Add your chopped onion and sauté until they turn translucent about three to five minutes. Toss in the minced garlic and cook until fragrant then sprinkle in flour salt pepper cayenne and dried mustard. Stir constantly for a minute to cook off the flour flavor

Thicken the Sauce:

Slowly pour in the milk and chicken broth whisking constantly to avoid lumps. Keep whisking as the sauce simmers and thickens into a glossy smooth mixture. This process develops the creamy backbone of your dish

Combine and Bake:

Pour the prepared sauce over your potato cheese mixture. Fold gently to coat then spoon into the prepared baking dish. Bake uncovered for about forty five to fifty minutes until the casserole is bubbling around the edges and piping hot throughout

Fry the Onions:

While your casserole bakes slice the onions into thin rings and separate the layers. Heat the vegetable oil in a high sided pan or Dutch oven to three hundred fifty degrees F. Fry onions in batches stirring so all pieces brown evenly. When they are golden use a slotted spoon to lift them onto paper towels and sprinkle with kosher salt for extra flavor

Finishing Touch:

After your casserole has finished baking pile the crispy homemade onions generously over the top. Let the dish sit for five minutes before serving to set the layers

Save

I am always tempted to sneak a handful of fried onions right off the tray before sprinkling them on the casserole. My sister and I used to battle for the crispiest bites at every family dinner.

Storage Tips

To store leftover casserole let it cool completely then cover tightly and refrigerate for up to four days. For longer storage freeze individual portions in airtight containers. Reheat in the oven at three hundred fifty degrees F and add fresh onions if you like the topping extra crispy. Keep fried onions stored in a separate airtight container at room temperature for the best crunch.

Ingredient Substitutions

Swap out cheddar for Gruyere or Monterey Jack for a twist on the flavor. If you need these potatoes vegetarian substitute veggie broth. You can use pre fried store bought onions in a pinch but nothing beats the homemade batch.

Serving Suggestions

This dish is a classic side for ham turkey or roast beef but it also shines next to spicy barbecue or a fresh green salad. For brunch serve with poached eggs or next to a savory quiche. Portion generously everyone will go back for seconds.

A Touch of History

Funeral potatoes have roots in the American West where they are a comfort food staple at potlucks and gatherings of all kinds not just funerals. This French onion version adds a nod to the classic French onion soup with layers of sweet caramelized onions and a rich creamy base.

Recipe FAQs

→ What type of potatoes work best?

Frozen cubed hash browns are ideal for convenience and texture, but freshly cubed potatoes can also be used.

→ Can I use store-bought fried onions?

Yes, premade fried onions are a suitable shortcut, but homemade delivers the freshest crunch and onion flavor.

→ How do I prevent the casserole from becoming watery?

Ensure the hash browns are fully thawed and drained. Avoid excess liquid in the mixture for a firm, creamy texture.

→ Is this dish freezer-friendly?

Yes. Assemble and freeze before baking. Defrost overnight, then bake and add fried onions just before serving.

→ What cheese varieties can I substitute?

Sharp cheddar is classic, but gruyere, swiss, or a cheese blend can add unique flavor twists to the casserole.

→ Can I make this vegetarian?

Substitute vegetable broth for chicken broth to make the dish vegetarian-friendly while retaining full flavor.