Description
This French Onion Funeral Potatoes recipe is a comforting and cheesy casserole featuring crispy caramelized onions atop a creamy blend of hash browns, sharp cheddar, sour cream, and savory seasonings. Perfect as a hearty side dish for family dinners or gatherings.
Ingredients
Scale
Main Mixture
- 32 ounces frozen cubed hash browns (thawed)
- ¼ cup unsalted butter (melted)
- 2 cups sharp cheddar cheese (shredded)
- 1 ½ cups sour cream
- 1 small yellow onion (diced)
- 2 teaspoons garlic (minced)
- ½ cup chicken broth
- All-purpose flour: 2 tablespoons
- Salt and pepper: to taste
Topping
- 4 large yellow onions (thinly sliced)
- 2 tablespoons vegetable oil
- Kosher salt: to taste
Instructions
- Preheat Oven: Preheat your oven to 350°F and spray a 9×13-inch baking dish with nonstick spray to prepare it for the casserole.
- Mix Ingredients: In a large mixing bowl, combine the thawed hash browns, melted butter, shredded cheddar cheese, sour cream, diced small onion, minced garlic, 2 tablespoons flour, chicken broth, and season with salt and pepper. Mix thoroughly until all ingredients are well incorporated.
- Assemble Casserole: Transfer the mixed potato mixture into the prepared baking dish, spreading it out evenly to create a uniform layer.
- Caramelize Onions: In a skillet over medium heat, heat 2 tablespoons of vegetable oil. Add the thinly sliced large yellow onions and sprinkle with kosher salt. Cook, stirring occasionally, until the onions are golden brown and crispy, which should take about 15 minutes.
- Top and Bake: Spread the crispy caramelized onions evenly over the potato mixture. Bake the casserole in the preheated oven for approximately 50 minutes, or until it is bubbling and golden brown on top.
Notes
- For extra crispiness, use freshly grated cheddar cheese rather than pre-shredded.
- Make sure hash browns are fully thawed to avoid excess water in the casserole.
- If preferred, substitute chicken broth with vegetable broth to make the dish vegetarian-friendly.
- The crispy onions can be made a day ahead and stored in the refrigerator.
- Leftovers can be refrigerated and reheated in the oven to maintain texture.
