The First Bite That Started It All
The smell hit me first—buttery onions, sharp cheddar, crispy potatoes. My neighbor brought this dish to a potluck. One bite and I was hooked. The creamy sauce, the crunch on top—pure magic. Ever wondered how you could turn funeral potatoes into something unforgettable? This recipe does it. Now it’s my go-to for cozy nights and big gatherings. Try it once, and you’ll see why. What’s your favorite comfort-food twist? Share below!My Messy First Attempt
The first time I made these, I burned the fried onions. Smoke alarm screamed, dogs barked—total chaos. But the dish still tasted amazing. That’s the beauty of home cooking: even mistakes can turn out delicious. It’s about love, not perfection. Now I watch the oil like a hawk. Got a kitchen disaster story? Tell me in the comments!Why This Dish Works
– The cayenne and mustard add a sneaky kick. You won’t see it coming. – Fried onions on top give that perfect crunch against the creamy base. Which flavor combo surprises you most? Is it the spice or the texture? Vote with a like or comment. This dish balances rich and bright like a pro. Every bite keeps you coming back.A Dish With Roots
Funeral potatoes started in the American Midwest. They’re a church-basement classic, meant to feed crowds. *Did you know they’re called “funeral” potatoes because they’re often served after services?* This version adds French onion flair for extra depth. It’s comfort food with history. Would your family enjoy this at gatherings? Tag someone who’d love it!
| Ingredient | Amount | Note |
|---|---|---|
| Frozen cubed hash browns | 32 ounces | thawed |
| Unsalted butter | ¼ cup (½ stick / 57 g) | melted |
| Sharp cheddar cheese | 2 cups (226 g) | shredded |
| Sour cream | 1 ½ cups (345 g) | |
| Unsalted butter | ¼ cup (½ stick / 57 g) | |
| Yellow onion | 1 small | diced |
| Garlic | 2 teaspoons | minced |
| All-purpose flour | ¼ cup (31 g) | |
| Kosher salt | 1 teaspoon | |
| Black pepper | ½ teaspoon | |
| Cayenne pepper | ½ teaspoon | |
| Dried mustard | ½ teaspoon | |
| Chicken broth | ½ cup (120 g) | room temperature |
| Whole milk | ½ cup (122.5 g) | room temperature |
| Yellow onions | 2 large | thinly sliced, layers separated (about 4 cups onions) |
| Vegetable oil | 4 cups (32 ounces) | |
| Kosher salt | ½ teaspoon |
How to Make French Onion Funeral Potatoes
Step 1 Preheat your oven to 350°F. Spray a 9×13-inch dish with nonstick spray. This keeps the potatoes from sticking. Set it aside for later.
Step 2 Mix thawed hash browns, melted butter, cheese, and sour cream. Stir until everything is well combined. Let it sit while you make the sauce. (Hard-learned tip: Thaw potatoes fully to avoid a watery mess.)
Step 3 Melt butter in a skillet over medium heat. Add diced onions and garlic. Cook until soft, about 5 minutes. Stir often to prevent burning.
Step 4 Add flour, salt, peppers, and dry mustard. Cook for 1 minute to remove the raw flour taste. Slowly whisk in milk and broth. Keep stirring until thick.
Step 5 Pour the sauce into the potato mix. Stir well, then spread in the baking dish. Bake for 45-50 minutes until bubbly. *Fun fact: This dish is a Utah potluck favorite!*
Step 6 Fry thinly sliced onions in hot oil until golden. Drain on paper towels and sprinkle with salt. Top the baked casserole with crispy onions. Serve warm and enjoy! What’s your go-to comfort food casserole? Share below!
Cook Time: 50 minutes Total Time: 1 hour 15 minutes Yield: 8 servings Category: Side Dish, Comfort Food
3 Twists on Classic Funeral Potatoes
Bacon Lover’s Add 1 cup cooked, crumbled bacon to the potato mix. Top with extra cheese before baking.
Veggie-Packed Stir in 1 cup sautéed mushrooms and spinach. Skip the fried onions for a lighter crunch.
Spicy Southwest Swap cheddar for pepper jack cheese. Add 1 diced jalapeño to the sauce. Which twist would you try first? Vote in the comments!
Serving & Pairing Ideas
Serve with a crisp green salad or roasted carrots. Garnish with fresh chives for a pop of color. Pair with apple cider (non-alcoholic) or a dry white wine (alcoholic). Both cut through the richness. Which would you choose tonight: cider or wine?
Keep It Fresh or Freeze It
Store leftovers in the fridge for up to 3 days. Reheat in the oven at 300°F for 20 minutes. For longer storage, freeze before baking. Thaw overnight, then bake as directed. *Fun fact: This dish tastes even better the next day!* Batch-cook tip: Double the recipe and freeze half for busy nights. Why this matters: Meal prep saves time and reduces stress. Ever tried freezing casseroles? Share your tips below!Fix Common Kitchen Hiccups
Sauce too thick? Add a splash of milk. Onions burning? Lower the heat and stir often. Casserole dry? Cover with foil while baking. Why this matters: Small tweaks make big differences in flavor and texture. I once salvaged a too-thick sauce with extra broth—crisis averted! What’s your go-to kitchen save?Your Questions, Answered
Q: Can I make this gluten-free?
A: Swap flour for cornstarch or gluten-free flour blend.
Q: How far ahead can I prep this?
A: Assemble 1 day ahead; add fried onions just before baking.
Q: Any cheese swaps?
A: Try Gruyère or mozzarella for a milder flavor.
Q: Can I halve the recipe?
A: Yes! Use an 8×8-inch dish and bake 35 minutes.
Q: Oil alternatives for frying onions?
A: Air-fry at 375°F for 10 minutes, tossing halfway.
Let’s Dish!
This cozy casserole is pure comfort. Perfect for potlucks or family dinners. Did you try it?Tag @AmeliaHartwell on Pinterest with your photos! Happy cooking! —Amelia Hartwell.
