Name: French Onion Funeral Potatoes Easy Comforting Dinner
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 32 ounces frozen cubed hash browns thawed; ¼ cup ½ stick 57 g unsalted butter melted; 2 cups 226 g sharp cheddar cheese shredded; 1 ½ cups 345 g sour cream; ¼ cup ½ stick 57 g unsalted butter; 1 small yellow onion diced; 2 teaspoons garlic minced; ¼ cup 31 g all-purpose flour; 1 teaspoon kosher salt; ½ teaspoon black pepper; ½ teaspoon cayenne pepper; ½ teaspoon dried mustard; ½ cup 120 g chicken broth room temperature; ½ cup 122.5 g whole milk room temperature; 2 large yellow onions thinly sliced layers separated about 4 cups onions; 4 cups 32 ounces vegetable oil; ½ teaspoon kosher salt

Description

French Onion Funeral Potatoes is a comforting cheesy potato casserole perfect for an easy dinner or weeknight meal. This family dinner recipe delivers a crispy onion topping that adds great flavor to this popular comfort food casserole.

Ingredients

Scale

32 ounces frozen cubed hash browns thawed
¼ cup ½ stick 57 g unsalted butter melted
2 cups 226 g sharp cheddar cheese shredded
1 ½ cups 345 g sour cream
¼ cup ½ stick 57 g unsalted butter
1 small yellow onion diced
2 teaspoons garlic minced
¼ cup 31 g all-purpose flour
1 teaspoon kosher salt
½ teaspoon black pepper
½ teaspoon cayenne pepper
½ teaspoon dried mustard
½ cup 120 g chicken broth room temperature
½ cup 122.5 g whole milk room temperature
2 large yellow onions thinly sliced layers separated about 4 cups onions
4 cups 32 ounces vegetable oil
½ teaspoon kosher salt

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Instructions

Heat your oven to 350 degrees Fahrenheit and prepare a 9×13 inch baking dish by coating it with nonstick spray.
In a large bowl, mix together the thawed hash browns, melted butter, shredded cheddar cheese, and sour cream until evenly combined.
Melt butter in a medium non-stick skillet over medium heat then cook diced onions until soft, about 3 to 5 minutes.
Add minced garlic to the skillet and cook for one additional minute.
Stir in flour, kosher salt, black pepper, cayenne pepper, and dried mustard then cook for another minute to form a roux.
Gradually whisk in whole milk and chicken broth until the sauce thickens while cooking.
Combine the sauce with the potato mixture and transfer everything into the baking dish.
Bake the casserole for 45 to 50 minutes until bubbly and heated through.
While baking, heat vegetable oil in a large saucepan to 350 degrees Fahrenheit.
Fry thinly sliced onions in batches, stirring occasionally, until pale golden brown between 2 to 5 minutes, then drain on paper towels and sprinkle with kosher salt.
Once baking is complete, evenly sprinkle the fried onions over the casserole and serve.

Notes

For crisp tops, broil 2–3 minutes at the end

Prep Time: 20 minutes
Cook Time: 50 minutes
Category: Side Dish
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 529