French Onion Funeral Potatoes—tender hash browns baked in a creamy cheese-and-sour-cream sauce, finished with golden fried onions. Comfort food with big flavor and the perfect crunchy top.

If there’s one casserole that always comes back empty, it’s this pan of French Onion Funeral Potatoes. Think melt-in-your-mouth hash browns in a luscious, onion-kissed cream sauce, all cloaked in cheddar and crowned with a salty, crispy onion topper. It’s a church-potluck classic that doubles as a holiday side and a “bring-to-the-neighbors” hero. Below, I’ll show you both the from-scratch, bistro-worthy version and the fast-track weeknight route—plus make-ahead, reheating, and dietary swaps so it fits your life.

What Makes These French Onion Funeral Potatoes Special?

• Two paths to delicious: a silky, homemade onion cream sauce or the 2-minute “French onion dip” shortcut for game day speed.
• Peak texture: creamy-centered potatoes with a shatter-crisp fried onion finish (store-bought optional, homemade if you want the applause).
• Onion-on-onion flavor: caramelized notes in the sauce + savory topping = the best kind of overachiever.
• Make-ahead & freezer-friendly: assemble now, bake later—potluck perfection.
• Diet-friendly options: easy gluten-free and vegetarian/vegan swaps (details below).
• Internal pairings: serve alongside French Onion Soup or keep the theme going with French Onion Pasta.

Ingredient Notes

• Hash browns: Frozen cubed hash browns give the classic chunky bite. Thaw fully and blot dry so the casserole doesn’t water out. Shredded works in a pinch—expect a tighter set.
• Cheese: Sharp cheddar for punch; mix in Gruyère or Swiss for French-onion vibes. Freshly grated melts cleaner than bagged.
• Sour cream (or shortcut): Sour cream = tangy richness. Shortcut: sub the same amount of French onion dip for deeper, savory onion flavor.
• From-scratch sauce: Butter + sweet onions + garlic + flour (or cornstarch for GF) whisked with low-sodium beef or chicken broth and milk/half-and-half.
• Crispy onion topping: Homemade fried onions for max crunch; store-bought crispy onions are totally fine on busy nights.
• Seasoning boosters: A pinch of dry mustard, paprika, or white pepper brightens the richness.

(Full measurements in the recipe card!)

How To Make French Onion Funeral Potatoes

Two routes below—same destination (empty pan).

1. Prep the potatoes: Thaw hash browns completely. Pat very dry. Grease a 9×13-inch baking dish and preheat the oven to 350°F (175°C).
2. From-scratch sauce (classic method): Melt butter in a skillet, soften thinly sliced onions with a pinch of salt until translucent and lightly golden. Stir in garlic, then whisk in flour. Gradually stream in warm broth and milk, whisking until smooth and lightly thickened. Season to taste.
3. Mix & load: In a large bowl, combine hash browns, sour cream, shredded cheese, and the warm onion sauce. Spread into the dish.
4. Bake (phase 1): 45–50 minutes, until bubbling at the edges and set in the center.
5. Fried onion topper (homemade option): While it bakes, dust thin onion rings with a little flour or rice flour. Fry in 350°F (175°C) oil until pale gold; drain on paper towels and sprinkle with salt.
6. Finish: Shower the casserole with crispy onions (homemade or store-bought) and return to the oven for 5–10 minutes to re-crisp. Rest 10 minutes before serving so slices hold together.

Fast-Track Weeknight Version: Skip the skillet sauce and swap sour cream for French onion dip. Toss thawed hash browns with dip + cheese, thin with a splash of milk if needed, bake as above, and finish with crispy onions.

Pro Tips

• Moisture control = crisp top: Thaw and blot hash browns; wet potatoes steam the crust.
• Salt smart: Taste the sauce before salting—cheddar and onion toppers bring their own salt.
• Ultra-crisp insurance: If the topping softens, broil 60–90 seconds or air-fry individual portions at 375°F (190°C) for 3–4 minutes.
• Make-ahead: Assemble (without topping), cover, and refrigerate up to 24 hours or freeze unbaked up to 2 months. Add 10–15 mins bake time from cold.
• Slow-cooker option: Mix and cook on LOW 3–4 hours until hot and creamy; add crispy onions just before serving.

Storage & Reheating

• Fridge: 3–4 days in an airtight container.
• Reheat (best): 350°F (175°C) for 10–15 minutes; add fresh crispy onions if you’ve got them.
• Microwave: Great for speed; re-crisp the top in a hot skillet or air fryer.
• Freeze: Unbaked (preferred) up to 2 months. Baked leftovers also freeze 1 month; thaw in the fridge, then reheat in the oven.

Variations & Substitutions

• Gluten-free: Use cornstarch for the sauce, GF broth, and a GF crispy onion brand—or top with crushed GF potato chips.
• Vegetarian/Vegan: Vegetable or mushroom broth; plant-based sour cream or French onion dip; dairy-free cheddar; vegan butter; top with crispy shallots.
• Cheese play: White cheddar + Gruyère = bistro bakery energy. Pepper Jack for gentle heat.
• Topping swap: Crushed kettle chips, buttered panko, or a 50/50 mix with crispy onions.
• Protein boost: Fold in cooked bacon lardons, diced ham, or rotisserie chicken for a heartier side.
• Soup-base shortcut: No time for sauce? Use condensed cream of chicken or mushroom + milk to thin, then proceed.

These French Onion Funeral Potatoes check every cozy box: silky, savory, cheesy, and crowned with a satisfying crunch. They shine next to roast chicken, holiday ham, or a bowl of French Onion Soup—and if you need another crowd-pleasing starch, try my Copycat Cracker Barrel Hashbrown Casserole or the extra-crispy Crispy Parmesan Potatoes.

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