French Onion Funeral Potatoes (Print Version)
Creamy potatoes with cheddar and homemade crispy onions create the ultimate comforting side for gatherings.
# Ingredients:
→ Potato Base
01 -
900 grams frozen cubed hash browns, thawed
02 -
57 grams unsalted butter, melted
03 -
226 grams sharp cheddar cheese, shredded
04 -
345 grams sour cream
→ Homemade Sauce
05 -
57 grams unsalted butter
06 -
1 small yellow onion, diced
07 -
2 teaspoons garlic, minced
08 -
31 grams all-purpose flour
09 -
1 teaspoon kosher salt
10 -
0.5 teaspoon black pepper
11 -
0.5 teaspoon cayenne pepper
12 -
0.5 teaspoon dried mustard
13 -
120 grams chicken broth, room temperature
14 -
123 grams whole milk, room temperature
→ Crispy Fried Onion Topping
15 -
2 large yellow onions, thinly sliced (about 4 cups)
16 -
900 grams vegetable oil
17 -
0.5 teaspoon kosher salt
# Steps:
01 -
Preheat oven to 175°C. Grease a 23 x 33 cm baking dish with non-stick spray.
02 -
In a large bowl, combine thawed hash browns, melted butter, shredded cheddar cheese, and sour cream. Mix until thoroughly combined. Set aside.
03 -
In a medium non-stick skillet over medium heat, melt butter then add diced onion. Sauté until softened, approximately 3–5 minutes. Stir in minced garlic and cook for 1 minute.
04 -
Add flour, salt, black pepper, cayenne pepper, and dried mustard to the skillet. Cook for 1 minute, stirring continuously. Gradually whisk in milk and chicken broth. Continue cooking, whisking, until the sauce is thickened and smooth.
05 -
Pour the prepared sauce over the potato mixture. Mix well, then transfer to the prepared baking dish. Bake for 45–50 minutes, until bubbling and heated through.
06 -
While the casserole bakes, line a large baking sheet with two layers of paper towels. Heat vegetable oil in a large saucepan to 175°C. Working in batches, fry portions of sliced onions for 2–5 minutes per batch until pale golden brown, stirring occasionally. Remove fried onions with a fine mesh strainer or slotted spoon and place on the lined baking sheet. Ensure oil returns to temperature before each batch.
07 -
Sprinkle fried onions with kosher salt while still warm and gently toss to coat evenly.
08 -
Remove the casserole from the oven. Evenly distribute the fried onions over the hot casserole. Serve immediately.
# Notes:
01 -
For optimal crispiness, fry onions in small batches, ensuring oil temperature remains consistent.