Can I use fresh potatoes instead of frozen hash browns?

Absolutely! You'll need about 2 pounds of russet potatoes, peeled and grated. The crucial step is removing excess moisture – wrap the grated potatoes in a clean kitchen towel and squeeze out as much water as possible. This prevents a watery casserole and ensures proper cooking.

What if I don't have time to make the fried onions from scratch?

Store-bought crispy fried onions (like French's) make a perfectly acceptable substitute when you're short on time. You'll need about 2 cups to cover the top of the casserole. They won't have quite the same fresh flavor as homemade, but they'll still provide that essential crispy texture contrast.

Why is this dish called "funeral potatoes"?

This style of potato casserole earned its somewhat morbid nickname because it's traditionally served at post-funeral gatherings in some regions of the United States, particularly in Mormon communities. It's comfort food at its finest – easy to make in large quantities and universally appealing during difficult times. This version elevates the classic with French onion flavors.

Can I make this dish vegetarian?

Yes! Simply substitute vegetable broth for the chicken broth. Everything else in the recipe is already vegetarian-friendly. For extra depth of flavor in your vegetarian version, consider adding a teaspoon of soy sauce or a tablespoon of nutritional yeast to the sauce.

French Onion Funeral Potatoes Recipe

Description

French Onion Funeral Potatoes are a savory, comforting casserole featuring creamy hash browns, a homemade onion-infused sauce, and a crispy fried onion topping. This crowd-pleasing side dish perfectly combines cheesy potatoes with rich French onion flavors, making it an ideal companion for holiday meals or potlucks.

Ingredients

Units Scale

Potatoes

32 ounces frozen cubed hash browns, thawed
1/4 cup (1/2 stick / 57 g) unsalted butter, melted
2 cups (226 g) sharp cheddar cheese, shredded
1 1/2 cups (345 g) sour cream

Sauce

1/4 cup (1/2 stick / 57 g) unsalted butter
1 small yellow onion, diced
2 teaspoons garlic, minced
1/4 cup (31 g) all-purpose flour
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 teaspoon cayenne pepper
1/2 teaspoon dried mustard
1/2 cup (120 g) chicken broth, room temperature
1/2 cup (122.5 g) whole milk, room temperature

Fried Onions

2 large yellow onions, thinly sliced, layers separated (about 4 cups onions)
4 cups (32 ounces) vegetable oil
1/2 teaspoon kosher salt

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Instructions

Prepare Baking Dish: Preheat your oven to 350°F (175°C) and spray a 9×13-inch baking dish with nonstick spray to prevent sticking and facilitate easy serving.
Mix Potatoes: In a large bowl, combine thawed cubed hash browns, melted butter, shredded cheddar cheese, and sour cream. Stir the mixture well until all ingredients are evenly distributed. Set aside while you prepare the sauce.
Make Onion Sauce: In a medium non-stick skillet over medium heat, melt the butter. Add diced onion, cooking until softened (about 3-5 minutes), then add minced garlic and cook for one more minute. Stir in flour, kosher salt, black pepper, cayenne pepper, and dried mustard. Cook for another minute, allowing the flour and spices to incorporate. Slowly add chicken broth and milk, whisking constantly until the mixture is smooth and thickened.
Combine and Transfer: Pour the finished onion sauce into the potato mixture and stir well until thoroughly combined. Transfer the mixture into the prepared baking dish, spreading it evenly.
Bake: Place the baking dish in the preheated oven and bake for 45-50 minutes until the casserole is bubbly and heated through.
Prepare Fried Onions: While the casserole is baking, line a large baking sheet with two layers of paper towels and set aside. In a large saucepan over high heat, heat the vegetable oil to 350°F (175°C). Working in batches, add about 1 cup of the sliced onions to the hot oil, frying and stirring occasionally for 2-5 minutes until pale golden brown. Remove the fried onions with a slotted spoon or fine mesh strainer and spread them onto the prepared paper towels. Repeat with all onions, ensuring oil returns to temperature before each batch. Sprinkle the fried onions with kosher salt and toss to coat.
Finish and Serve: After casserole has baked, remove it from the oven and sprinkle the freshly fried onions evenly over the top. Serve hot.

Notes

Use pre-shredded cheese or grate your own for best texture.
Ensure hash browns are fully thawed to avoid excess moisture in the casserole.
You can substitute French fried onions from a can for a shortcut topping.
For a vegetarian version, replace chicken broth with vegetable broth.
Let the casserole rest for a few minutes before serving for easier cutting and serving.

Nutrition

Serving Size: 1/12 of casserole
Calories: 390
Sugar: 3g
Sodium: 660mg
Fat: 28g
Saturated Fat: 12g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 27g
Fiber: 2g
Protein: 8g
Cholesterol: 45mg