French Onion Funeral Potatoes are diced hash browns in a rich, cheesy sauce, topped with homemade crispy fried onions. I thought about this delicious twist on the more classic Funeral Potatoes (topped with crushed cornflakes) but with fried onions instead! And, it was a winner, I would say! Everyone who tried the test loved the potatoes! Both recipes are cheesy potato casseroles with a little crunch in each bite.
What Are Funeral Potatoes?
Funeral potatoes, or Company Potatoes, are a creamy, cheesy potato casserole often served at gatherings, especially after funerals, which is how they got their name. The dish usually includes ingredients like hash browns, cheese, sour cream, and sometimes a crunchy topping, like crushed cornflakes or in this case, crispy onions. It’s a comforting and tasty dish that’s easy to make and share with many people. Also known as Holiday potatoes, this dish would be wonderful to add to your Thanksgiving menu (Do you know what day Thanksgiving is this year?) and Christmas menu, too.
Ingredients & Substitutions
- Hash Browns: Look for a bag of frozen diced (or cubed) hash browns. Let the potatoes thaw, then drain any excess moisture before using them in the recipe. If you use shredded hash browns, the texture of the casserole may be different, but it will still be delicious. If you peel, cut up, and cube your own potatoes, you may want to boil them a bit (5-7 minutes) before using them in this recipe.
- Cheese: These are cheesy potatoes, so we can’t forget about the cheese! I like sharp cheddar for its more intense flavor. But, you can use your favorite kind of cheese that melts well. Or, mix and match some cheeses for even more flavor!
- Sour Cream: Sour cream is a common ingredient in funeral potatoes. It adds creaminess and a slight tang to the potatoes. If you don’t have sour cream, you could use plain Greek yogurt.
- Sauce: The sauce is a delicious blend of melted butter, sautéed onions, and garlic, mixed with a hint of spices and thickened with flour. Combined with chicken broth and milk, it creates a rich, creamy base that makes the casserole irresistibly comforting.
- Fried Onions: I like frying yellow onions because of their natural sweetness. They also fry up nice and crispy and golden brown. White onions would also work, but they have a stronger flavor. If you want a sweeter onion, use Vidalia or Walla Walla onions.
- Oil: Vegetable or canola oil are both good choices for frying. It has a neutral flavor and a high melting point. Once you have fried the onions, don’t let the oil go to waste–check out how to clean used cooking oil!
Can I Use Store-Bought Crispy Fried Onions For This Casserole?
Yes, you can use store-bought crispy fried onions as a convenient alternative to frying onions in oil. (But, I like the personalized touch and freshness from frying the onions myself.) However, if short on time, just sprinkle them on top of the casserole before the final baking step, and they’ll become golden and crispy. Easy peasy!
Make Ahead French Onion Funeral Potatoes
If you want to get a head start on this casserole, start by mixing the potatoes, sauce, and other ingredients, then spread the mixture into your baking dish. Cover the dish and store it in the refrigerator for up to 24 hours, or freeze it for up to 2-3 months. When you’re ready to bake, follow the recipe as written. (If frozen, thaw the casserole in the refrigerator overnight before baking.) You can also fry the onions in advance. Store them in an airtight container at room temperature for up to 2 days, or refrigerate for up to 3 days.
Storing & Reheating French Onion Funeral Potatoes
To Store: To store leftover French onion funeral potatoes, first, let them cool to room temperature. Next, keep them in an airtight container in the refrigerator. They will last up to 3-4 days.
To Reheat: Reheat the potatoes in the oven at 350°F for 10-15 minutes or in the microwave.
French Onion Funeral Potatoes
Ingredients
Potatoes
- 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
Sauce
- 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
Fried Onions
- 2 large yellow onions, thinly sliced, layers separated (about 4 cups onions)
- 4 cups (32 ounces) 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 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 dry mustard. Cook 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 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. 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. Place them in an even layer onto the lined baking sheet. Set aside and repeat with the remaining onions. (Make sure 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.
Did you make this recipe?
You can tag me at @iamhomesteader.
What the Test Kitchen had to say about this recipe:
Autumn
I could not stop eating these potatoes! The fried onions were perfect for this dish!
Elizabeth
Oh, my…these are SO GOOD! I kept going back for more. I think it is worth the time to fry your own onions, for sure!
Bella
This was really delicious! I would serve this for lots of family gatherings, especially at the holidays.
Annabelle
The combination of cheesy, creamy potatoes with the crispy fried onions makes this a standout side dish.
Selena
An absolute hit! The creamy texture and crispy onions add a wonderful contrast, making these potatoes a fantastic addition to any meal!
Please change the name of this dish. My mother-in-law started making a similar recipe in the 90’s with potato chips on top instead of onions. She called them “Glorious Potatoes”.
“Funeral Potatoes” is a terrible name especially if the name comes from making this dish for a grieving family.
Hi Mary! So creative of your MIL so come up with her own name. Maybe you can use that name for the dish when you are making it in your own home. However, I will not be changing the name of a dish that I didn’t name in the first place. Thanks for your input today!