French Onion Funeral Potatoes (Print)
Cheesy potatoes layered with crisp onions deliver a comforting, savory side perfect for gatherings or holiday meals.
# Ingredients:
→ Potato Base
01 -
900 g frozen cubed hash browns, thawed
02 -
57 g unsalted butter, melted
03 -
226 g sharp cheddar cheese, shredded
04 -
345 g sour cream
→ Cheese Sauce
05 -
57 g unsalted butter
06 -
1 small yellow onion, diced
07 -
2 teaspoons garlic, minced
08 -
31 g all-purpose flour
09 -
1 teaspoon kosher salt
10 -
0.5 teaspoon ground black pepper
11 -
0.5 teaspoon cayenne pepper
12 -
0.5 teaspoon dried mustard powder
13 -
120 g chicken broth, room temperature
14 -
122.5 g whole milk, room temperature
→ Crispy Fried Onions
15 -
2 large yellow onions, thinly sliced and layers separated (approx. 4 cups onions)
16 -
900 g vegetable oil
17 -
0.5 teaspoon kosher salt
# Steps:
01 -
Preheat oven to 175°C. Grease a 23×33 cm baking dish with nonstick spray.
02 -
In a large bowl, thoroughly combine thawed hash browns, melted butter, shredded cheddar cheese, and sour cream. Set mixture aside.
03 -
Melt butter in a medium non-stick skillet over medium heat. Add diced onions and sauté until softened, 3–5 minutes. Stir in minced garlic and cook for 1 minute. Add flour, salt, black pepper, cayenne pepper, and dried mustard, stirring constantly for 1 minute.
04 -
Gradually pour in whole milk and chicken broth, whisking continuously until fully combined. Continue whisking and cook until the sauce thickens.
05 -
Pour the finished cheese sauce over the potato mixture. Stir to evenly combine, then transfer to the prepared baking dish.
06 -
Bake in the preheated oven for 45–50 minutes, or until bubbling and thoroughly heated.
07 -
While the casserole bakes, line a large baking sheet with two layers of paper towels. Heat vegetable oil in a large saucepan over high heat until it reaches 175°C. Working in batches, fry about 1 cup of sliced onions at a time, stirring occasionally, until pale golden brown, 2–5 minutes. Remove onions using a slotted spoon and place on the lined baking sheet. Repeat with remaining onions, ensuring the oil returns to temperature between batches.
08 -
Immediately sprinkle the fried onions with kosher salt and toss to coat evenly.
09 -
Once the casserole has finished baking, remove from the oven and evenly distribute the crispy fried onions over the top. Serve hot.
# Notes:
01 -
Ensure the fried onions are prepared immediately before topping for maximum crispness.
02 -
Allow the casserole to stand for a few minutes before serving to make portioning easier.