French Onion Potato Delight

This filling French Onion Funeral Potatoes dish turns basic hash browns into a rich, cheese-packed casserole with crunchy homemade fried onions on top. It's a cozy spin on traditional funeral potatoes that packs amazing taste – everyone couldn't stop talking about it when we tested it.

I brought this to our family meetup last winter, and it was gone quicker than anything else we served. The mix of strong cheddar and crunchy onions changed this simple potato dish into something truly amazing that folks now ask for whenever we meet up.

Ingredients

• Frozen diced hash browns: Go for cubes instead of shreds for better bite and make sure they're fully thawed
• Sharp cheddar cheese: Gives the strongest taste but any good melting cheese works too
• Sour cream: Brings needed smoothness and tang that works against the rich flavors
• Yellow onions: They've got natural sweetness and turn golden beautifully when fried
• Butter: Forms the base for the smooth sauce that wraps around the potatoes
• Flour: Helps thicken everything to just the right thickness
• Chicken broth: Gives the sauce more flavor without making it too heavy
• Milk: Makes everything smooth without going overboard
• Vegetable oil: Doesn't have a strong taste and can handle high heat, making it great for frying onions
• Garlic powder: Adds nice background flavor without taking over
• Salt and pepper: Key to making all the tastes come together

Delicious Instructions

Prep the Potatoes:

Let those frozen hash browns completely thaw and then pat them dry with paper towels. If they're too wet, you'll end up with a soggy casserole, so take your time here to get them nice and dry.

Create the Sauce Base:

Melt your butter in a big saucepan over medium heat until it's bubbly. Throw in your chopped onion and cook for 8-10 minutes until they're soft and see-through but not brown. Add your minced garlic and cook just half a minute until you can smell it.

Build the Sauce:

Dust flour over your onion mix and keep stirring for about 2 minutes until that raw flour smell goes away and everything looks a bit golden. This makes the base that'll thicken your sauce just right.

Develop Creamy Texture:

Slowly pour in chicken broth while whisking, letting it get thick between pours. Add milk bit by bit while you keep whisking. Let it bubble gently for 3-4 minutes until the sauce sticks to the back of your spoon.

Incorporate Cheese:

Take it off the heat and mix in 2 cups of shredded sharp cheddar until it's totally melted and your sauce looks smooth. Add salt, pepper, and garlic powder until it tastes just right.

Combine Components:

In a big bowl, mix your thawed hash browns, cheesy sauce, and sour cream until everything's coated. Dump it all into a greased 9x13 baking dish and spread it out evenly.

Fry the Onions:

Heat oil in a heavy pot to 350°F. Cut onions into thin rings and coat them in flour with some salt. Fry them in small batches until they're golden and crunchy, about 2-3 minutes. Let them drain on paper towels.

Bake to Perfection:

Top your potato mix with the leftover cheese and bake uncovered at 350°F for 30 minutes until it's bubbling around the edges. Put your crispy onions on top and bake another 5-7 minutes until the onions look golden and everything's hot all the way through.

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My grandma showed me the key to awesome funeral potatoes is really getting those hash browns dry. She'd lay them out on clean kitchen towels and press them gently to get rid of every drop of water. Her careful method really made the difference in getting that smooth texture without any wateriness.

Make Ahead Instructions

These potatoes work great for busy holidays when you've got lots of mouths to feed. You can put the whole thing together up to 24 hours before you need to cook it, wrap it tight with plastic, and stick it in the fridge. When you're ready to cook, pull it out about 30 minutes ahead to warm up a bit, then bake it like normal but add about 10 extra minutes. You can even make the fried onions up to 2 days ahead and keep them in a sealed container on the counter.

Ingredient Substitutions

This dish really shines with sharp cheddar, but you can play around with different cheeses for new flavors. Maybe try some Gruyère for more of that French onion taste or pepper jack if you want some heat. For the creamy part, Greek yogurt works great instead of sour cream and adds some protein too. If you're in a rush, those store-bought crispy onions will do the job, though they don't taste quite as fresh or have that custom seasoning like homemade ones.

Serving Suggestions

This filling casserole goes really well with simple meats like roasted chicken or grilled steak. All that cheesy goodness tastes great next to fresh, crunchy veggies or a tangy salad with vinaigrette dressing. For holiday dinners, serve it alongside classics like green bean casserole and cranberry sauce. It heats up great too, so it's perfect for potlucks where food might stay in warming trays.

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The Cultural Significance

Funeral potatoes got their name because they're always served at after-funeral meals in Mormon communities around Utah and the Mountain West. The dish came about as a practical way to feed big groups during sad times. They're comforting and easy to carry, so these potatoes became a symbol of community support and caring. This French onion version keeps that tradition going while adding fancy touches that make this humble casserole good enough for special occasions. It shows how food brings folks together during both happy and tough times.

Frequently Asked Questions

→ What makes French Onion Potatoes special?

They’re a creamy potato casserole with cheesy flavor and crispy fried onions, giving both richness and crunch in every bite.

→ Can I buy crispy onions instead of making them?

Definitely! Pre-made crispy onions are a quick way to top the casserole and save some prep time.

→ What’s the best cheese to use?

Sharp cheddar stands out for its strong flavor. Feel free to add other melting cheeses for extra creaminess and taste.

→ Can I prep this dish beforehand?

You can! It keeps well in the fridge for up to a day before baking. For freezing, it lasts 2-3 months and just needs to be thawed before cooking.

→ How should I store extras?

Keep leftovers sealed in the fridge for up to 4 days. Microwave or reheat in the oven at 350°F until warm.