French Onion Funeral Potatoes are a spectacular and indulgent twist on the classic Midwestern comfort casserole, masterfully merging its creamy, cheesy goodness with the deep, caramelized, and savory flavors of French onion soup. This recipe elevates the humble potluck staple into a gourmet experience by replacing the traditional canned soup base with a rich, homemade creamy sauce infused with sautéed onions, garlic, and a sophisticated blend of spices. The pièce de résistance is the crowning glory of freshly fried, impossibly crispy onion rings that blanket the top, providing a breathtaking textural contrast to the luxurious and velvety potato mixture beneath. It’s a dish that is simultaneously nostalgic and excitingly new, offering the ultimate in comfort food elegance that is worthy of any holiday table, special occasion, or as the most memorable side dish at any gathering.
The genius of this recipe lies in its layers of flavor and texture. The base starts with frozen hash browns for convenience, which are transformed by a sauce built on a roux, ensuring a from-scratch depth that far surpasses any shortcut version. The addition of cayenne and dry mustard powder adds a subtle, warm complexity that cuts through the richness. However, the true showstopper is the homemade crispy onion topping. While store-bought fried onions are a common choice, taking the extra step to fry your own fresh onions results in a topping that is exponentially more flavorful, fragrant, and crisp, mirroring the essence of a perfect French onion soup gratin. This casserole is a labor of love that pays dividends in flavor, creating a side dish so compelling it will undoubtedly steal the spotlight.
Why You’ll Love This Recipe:
• Gourmet Comfort Food: expertly combines the homey appeal of funeral potatoes with the sophisticated, savory depth of French onion soup.
• Incredible Textural Contrast: Features a luxuriously creamy and soft interior beneath a canopy of shatteringly crisp, golden-brown fresh onion rings.
• From-Scratch Flavor: A homemade sauce and freshly fried onions create a flavor profile that is far superior to any version using canned or packaged ingredients.
• The Ultimate Crowd-Pleaser: This dish is guaranteed to be the most talked-about item at any potluck, holiday dinner, or family gathering.
Ingredients:
For the Potato Mixture:
- 2 pounds (32 ounces) frozen cubed hash browns, thawed and excess moisture removed
- 4 tablespoons (1/2 stick) unsalted butter, melted
- 2 cups sharp cheddar cheese, freshly shredded
- 1 1/2 cups sour cream (full-fat recommended)
For the Creamy Sauce:
- 4 tablespoons (1/2 stick) unsalted butter
- 1 small yellow onion, finely diced
- 2 teaspoons fresh garlic, minced
- 1/4 cup all-purpose flour
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon cayenne pepper (adjust to taste)
- 1/2 teaspoon dried mustard powder
- 1/2 cup chicken broth, at room temperature
- 1/2 cup whole milk, at room temperature
For the Crispy Onion Topping:
- 2 large yellow onions, thinly sliced and separated into rings (about 4 cups)
- 4 cups vegetable oil (or other neutral high-heat oil like peanut or canola), for frying
- Kosher salt, for sprinkling
Instructions:
Step 1: Preparation
• Preheat your oven to 350°F (175°C). Generously coat a 9×13-inch baking dish with cooking spray or butter.
• Ensure the frozen hash browns are completely thawed. Spread them on a clean kitchen towel or several layers of paper towels and press firmly to remove as much excess moisture as possible. This step is crucial for preventing a watery casserole.
Step 2: Prepare the Potato Mixture
• In a very large mixing bowl, combine the dried, thawed hash browns, 4 tablespoons of melted butter, shredded cheddar cheese, and sour cream. Stir gently until all ingredients are evenly distributed and the potatoes are well coated. Set the bowl aside.
Step 3: Make the Creamy Sauce
• In a medium non-stick skillet or saucepan over medium heat, melt the 4 tablespoons of butter. Add the finely diced yellow onion and sauté for 3-5 minutes, until softened and translucent.
• Add the minced garlic and cook for an additional 1 minute, stirring constantly until fragrant.
• Sprinkle the flour, kosher salt, black pepper, cayenne pepper, and dried mustard powder over the onion mixture. Cook for 1 full minute, stirring continuously to form a roux and cook out the raw flour taste.
• Gradually whisk in the room-temperature chicken broth and milk, ensuring no lumps form. Continue to cook, whisking constantly, until the sauce thickens significantly to a gravy-like consistency, about 2-3 minutes.
Step 4: Combine and Assemble
• Pour the hot creamy sauce over the potato mixture. Using a spatula, fold the sauce into the potatoes until everything is evenly and thoroughly coated.
• Transfer the entire mixture to the prepared baking dish, spreading it out into a smooth, even layer.
Step 5: Bake the Casserole
• Bake the casserole, uncovered, in the preheated oven for 45-50 minutes, or until the edges are bubbly and the center is hot and set.
Step 6: Prepare the Crispy Onion Topping
• While the casserole bakes, prepare the onions. Line a large baking sheet with a double layer of paper towels.
• In a large, heavy-bottomed Dutch oven or pot, heat the vegetable oil to 350°F (175°C). Use a candy thermometer to monitor the temperature accurately.
• Working in small batches (about 1 cup of onions per batch), carefully add the onion rings to the hot oil. Fry for 2-5 minutes, stirring occasionally with a spider strainer or slotted spoon, until they are a uniform golden brown.
• Immediately remove the fried onions from the oil and transfer them to the paper towel-lined baking sheet. Sprinkle generously with kosher salt while they are still hot and oily. Repeat the process until all onions are fried, allowing the oil to return to 350°F between each batch.
Step 7: Final Assembly and Serve
• Once the casserole is finished baking, remove it from the oven. Immediately top it evenly with the freshly fried crispy onions.
• Serve the casserole hot, ensuring each portion gets a generous amount of the crispy onion topping.
Tips:
• Thawing Hash Browns: The best way to thaw hash browns is in the refrigerator overnight. For a quicker method, spread them on a baking sheet and place them in a cold oven for about an hour.
• Moisture is the Enemy: Pressing the thawed hash browns thoroughly is the most important step to avoid a soggy casserole. Don’t rush this.
• Room Temperature Liquids: Using room-temperature broth and milk prevents the hot roux from seizing up and helps create a perfectly smooth sauce.
• Oil Temperature: Maintaining the correct oil temperature (350°F) is key. If the oil is too cool, the onions will be greasy; if too hot, they will burn before crisping.
Storage Options:
• Refrigerator: Store leftover casserole (without the crispy onion topping) in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat portions in the oven at 350°F (175°C) until warmed through to preserve the best texture. The microwave will make the potatoes soft.
• Make-Ahead: The casserole can be assembled completely (without baking and without the onion topping) up to 24 hours in advance. Cover and refrigerate. Bake as directed, adding 5-10 minutes to the baking time since it will be cold from the fridge. Fry the onions fresh right before serving.
• Freezing: It is not recommended to freeze this casserole after baking, as the dairy-based sauce may separate upon thawing and reheating.
French Onion Funeral Potatoes are a breathtakingly delicious homage to two classic dishes, creating a side dish that is far greater than the sum of its parts. It’s a guaranteed showstopper that promises an unforgettable culinary experience. Enjoy
