This indulgent French Onion twist on classic funeral potatoes features crispy, cheesy hash brown cubes blanketed in a rich, creamy sauce infused with sautéed onions and garlic. It's then topped with golden, homemade fried onions instead of traditional crunchy cereal. Originating from I Am Homesteader, this dish has become a crowd favorite – perfect for brunches, potlucks, or holiday spreads. Prep takes about 20 minutes, bake time roughly 50 minutes, and the result is comfort food elevated by contrasting textures and warming flavors that keep guests coming back for more 

Ingredients

Potatoes

• 32 oz frozen diced hash browns, thawed and drained
  
  

• ¼ cup (½ stick) unsalted butter, melted
  
  

• 2 cups sharp cheddar cheese, shredded
  
  

• 1½ cups sour cream
  
  

Sauce

• ¼ cup (½ stick) unsalted butter
  
  

• 1 small yellow onion, diced
  
  

• 2 tsp garlic, minced
  
  

• ¼ cup all-purpose flour
  
  

• 1 tsp kosher salt
  
  

• ½ tsp ground black pepper
  
  

• ½ tsp cayenne pepper
  
  

• ½ tsp dried mustard
  
  

• ½ cup chicken broth, room temperature
  
  

• ½ cup whole milk, room temperature
  
  

Fried Onions

• 2 large yellow onions, thinly sliced
  
  

• 4 cups vegetable oil, for frying
  
  

• ½ tsp kosher salt
  
  

Directions

1. Preheat & Prep: Preheat your oven to 350 °F. Spray a 9×13″ baking dish with nonstick spray.
   
   

2. Mix Potatoes: In a large bowl, combine thawed hash browns, melted butter, shredded cheddar, and sour cream. Set aside.
   
   

3. Make Sauce: Over medium heat in a skillet, melt butter. Add diced onion and cook until softened (3–5 min), then stir in garlic for 1 min. Sprinkle in flour, salt, pepper, cayenne, and dried mustard; cook 1 min more. Slowly whisk in milk and broth until smooth and thickened.
   
   

4. Combine & Bake: Pour the sauce over the potato-cheese mixture and stir until evenly coated. Transfer to the prepared pan and bake uncovered for 45–50 min until bubbly.
   
   

5. Fry Onions: While the casserole bakes, heat oil in a saucepan to 350 °F. Fry onions in batches for 2–5 min until pale golden and crispy. Remove with a slotted spoon onto paper towels; season with salt.
   
   

6. Top & Finish: Once the casserole is done, immediately sprinkle the fried onions on top. Serve hot.
   
   

Nutrients (per serving; recipe serves 12)

• Calories: ~529 kcal
  
  

• Total Fat: ~30 g
  
  

• Saturated Fat: ~18 g
  
  

• Cholesterol: ~80 mg
  
  

• Sodium: ~600 mg
  
  

• Carbohydrates: ~43 g
  
  

• Fiber: ~3 g
  
  

• Sugars: ~2 g
  
  

• Protein: ~15 g