French Onion Funeral Potatoes take the classic cheesy potato casserole to the next level with a rich, creamy sauce and a crispy homemade fried onion topping. This twist on traditional Funeral Potatoes (typically topped with crushed cornflakes) brings even more flavor and texture to every bite. When we tried this, it was an instant hit—everyone loved it! Need another impressive side? Try our Brown Butter Brussels Sprouts.
What Are Funeral Potatoes?
Funeral Potatoes, also known as Company Potatoes or Holiday Potatoes, are a creamy, cheesy potato casserole often served at gatherings, especially after funerals (hence the name). This comforting dish typically includes hash browns, cheese, sour cream, and a crunchy topping like cornflakes or, in this case, crispy fried onions. It’s perfect for feeding a crowd and makes a great addition to your Thanksgiving or Easter menu.
Ingredients & Substitutions
- Hash Browns: Use frozen diced (cubed) hash browns, thawed and drained. Shredded hash browns work too, though they create a different texture. If using fresh potatoes, boil them for 5-7 minutes before assembling the casserole.
- Cheese: Sharp cheddar gives the best flavor, but any good melting cheese will work. Mix different cheeses for extra depth.
- Sour Cream: Adds creaminess and a slight tang. Plain Greek yogurt can be used as a substitute.
- Sauce: A blend of melted butter, sautéed onions, garlic, and spices, thickened with flour, then combined with chicken broth and milk for a rich, creamy base.
- Fried Onions: Yellow onions work best for their natural sweetness and crispy texture. White onions offer a stronger flavor, while Vidalia or Walla Walla onions provide a sweeter touch.
- Oil: Use vegetable or canola oil for frying, as they have a neutral taste and a high smoke point.
Can I Use Store-Bought Crispy Fried Onions?
Yes! While homemade fried onions add a fresh, personal touch we love, store-bought crispy fried onions work as a convenient alternative. Simply sprinkle them over the casserole before baking for an easy, crispy topping.
Make-Ahead Tips
To prepare in advance, mix the potatoes, sauce, and other ingredients, then spread them into a baking dish. Cover and refrigerate for up to 24 hours or freeze for 2-3 months. If frozen, thaw in the refrigerator overnight before baking. You can also fry the onions ahead of time—store them in an airtight container at room temperature for 2 days or in the refrigerator for up to 3 days.
Storing & Reheating French Onion Funeral Potatoes
- To Store: Let the casserole cool to room temperature, then store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- To Reheat: Warm in a 350°F oven for 10-15 minutes or microwave until heated through.
French Onion Funeral Potatoes are the ultimate comfort food—cheesy, creamy, and packed with crunch. Whether you’re making them for a holiday, a potluck, or just a cozy family dinner, this dish is sure to be a crowd-pleaser!
French Onion Funeral Potatoes
Ingredients
Potatoes
- 32 ounces frozen cubed hash browns, thawed
- ¼ cup (½ stick) unsalted butter, melted
- 2 cups sharp cheddar cheese, shredded
- 1 ½ cups sour cream
Sauce
- ¼ cup (½ stick) unsalted butter
- 1 small yellow onion, diced
- 2 teaspoons garlic, minced
- ¼ cup all-purpose flour
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon cayenne pepper
- ½ teaspoon dried mustard
- ½ cup chicken broth, room temperature
- ½ cup whole milk, room temperature
Fried Onions
- 2 large yellow onions, thinly sliced, layers separated (about 4 cups)
- 4 cups vegetable oil
- ½ teaspoon kosher salt
Instructions
- Preheat oven to 350°F. Spray a 9×13-inch baking dish with nonstick spray.
Potatoes
- In a large bowl, combine the potatoes, butter, shredded cheese, and sour cream. Mix well and set aside.
Sauce
- In a medium non-stick skillet over medium heat, melt the butter.
- Add onions and cook until softened, 3-5 minutes. Add the garlic and cook for one more minute.
- Add flour, salt, pepper, cayenne pepper, and dried mustard. Cook for another minute.
- Slowly add milk and chicken broth, whisking until well combined. Continue to cook, whisking until thickened.
- Pour the sauce into the potato mixture. Mix well, then pour into the prepared baking dish.
- Bake for 45-50 minutes, until the casserole is bubbly and heated through.
- While the casserole is baking, prepare the fried onions.
Fried Onions
- Line a large baking sheet with two layers of paper towels. Set aside.
- To a large saucepan over high heat, add oil and heat to 350°F.
- Working in batches, add about 1 cup of onions to the hot oil. Fry, stirring occasionally, until onions turn pale golden brown, about 2-5 minutes. Using a fine mesh strainer or slotted spoon, carefully remove the fried onions from the hot oil and place them in an even layer onto the lined baking sheet. Set aside and repeat with the remaining onions, ensuring the oil is at 350°F before frying each batch.
- Sprinkle fried onions with salt, tossing to coat.
- After the casserole has baked for 45-50 minutes, remove from the oven. Sprinkle the fried onions evenly over the top of the hot casserole.
- Serve.
This recipe is adapted from Iamhomesteader’s French Onion Funeral Potatoes.
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