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Featured image showcasing a bubbling casserole dish of golden-brown French Onion Funeral Potatoes, perfect for comfort food.

French Onion Funeral Potatoes Ultimate

This recipe elevates the classic funeral potato casserole by infusing it with the rich, savory flavors of French onion soup. Caramelized onions, Gruyere cheese, and a creamy sauce create a comforting and sophisticated dish perfect for any occasion. The potatoes are tender and savory, and the cheese is perfectly melted and golden brown.
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Prep Time 25 minutes
Cook Time 55 minutes
Total Time 1 hour 20 minutes
Servings: 8
Course: Side Dish
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs frozen hash brown potatoes, thawed
  • 2 large yellow onions, thinly sliced
  • 4 tbsp butter
  • 2 tbsp olive oil
  • 1 tsp sugar
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 cup all-purpose flour
  • 3 cups chicken broth
  • 1 cup heavy cream
  • 1 cup shredded Gruyere cheese
  • 1 cup shredded sharp cheddar cheese
  • 1/2 cup grated Parmesan cheese
  • 2 tbsp chopped fresh thyme optional
  • Crispy fried onions for topping optional

Equipment

  • large skillet
  • whisk
  • Large bowl
  • 9x13-inch baking dish
  • Oven
  • measuring cups and spoons
  • paper towels

Method
 

  1. Caramelize the Onions: In a large skillet, melt butter and olive oil over medium heat. Add sliced onions, sugar, salt, and pepper. Cook, stirring occasionally, for 30-45 minutes, or until the onions are deeply caramelized and golden brown. Reduce heat if necessary to prevent burning.
  2. Prepare the Sauce: Sprinkle flour over the caramelized onions and cook for 1 minute, stirring constantly. Gradually whisk in chicken broth until smooth. Bring to a simmer and cook for 5 minutes, or until the sauce has thickened slightly. Stir in heavy cream and thyme (if using). Remove from heat.
  3. Assemble the Casserole: Preheat oven to 350°F (175°C). In a large bowl, combine thawed hash brown potatoes and the French onion sauce. Mix well to ensure all potatoes are coated.
  4. Layer and Bake: Pour the potato mixture into a greased 9x13 inch baking dish. Sprinkle evenly with Gruyere, cheddar, and Parmesan cheeses.
  5. Bake: Bake for 45-50 minutes, or until the casserole is bubbly and the cheese is melted and golden brown.
  6. Garnish (Optional): Top with crispy fried onions before serving. Let stand for 10 minutes before serving. Let stand for 10 minutes before serving.

Notes

For a heartier casserole, incorporate cooked and crumbled bacon or diced ham. Add a pinch of red pepper flakes to the sauce for a touch of heat. For a vegetarian option, use vegetable broth instead of chicken broth. Thaw the potatoes completely and press out as much excess moisture as possible to prevent a soggy casserole. The casserole can be stored in the refrigerator for up to 3 days.