If you’ve never had French Onion Funeral Potatoes, you’re seriously missing out! Think of the classic hashbrown casserole—now dial up the flavor with caramelized onions, Gruyère cheese, and a crispy, buttery topping that could make a grown man cry. No, really. These potatoes don’t just show up at funerals—they’re the life of the party at potlucks, family dinners, and cozy weeknight meals. In fact, I found this gem at a church potluck and haven’t stopped making it since. Let’s dig into why this dish is more than just a side—it’s the soul of comfort food.
What Are French Onion Funeral Potatoes?
I still remember the first time I stumbled across funeral potatoes. It was at a small church gathering in Nebraska. The name caught me off guard—kinda grim, right? But one bite in, and I understood. These creamy, cheesy potatoes were like a warm hug in casserole form. And since then, I’ve seen them show up not just at somber occasions, but every single holiday and potluck like clockwork.
Now, fast forward a few years. I had this lightbulb moment: what if I gave those classic funeral potatoes a French onion twist? You know, turned up the flavor by adding sweet caramelized onions and swapped in some fancy cheese like Gruyère? Game. Changer.
The Comfort Food OG
At their core, funeral potatoes are a hashbrown casserole—usually made with frozen shredded potatoes, sour cream, cream of chicken soup, cheese, and a buttery topping like cornflakes or Ritz crackers. They’re creamy, comforting, and super easy to throw together. No wonder they became a go-to dish for post-service meals—comforting food for comforting people.
But here’s the thing. Traditional versions can get a little…samey. So I started messing with ingredients.
Enter the French Onion Upgrade
Let’s talk onions. Caramelized onions take this dish from “Yum” to “Holy moly, who made this?!” I spend a good 30 minutes slowly cooking them down with a bit of butter and a pinch of sugar—low and slow, baby. That deep, sweet flavor adds so much richness that canned soup just can’t touch. (Though hey, if you’re in a rush, I won’t judge a packet of French onion soup mix. Been there.)
Then there’s the cheese. Classic funeral potatoes usually call for cheddar—and don’t get me wrong, I love cheddar. But Gruyère? Oh man. It melts like a dream and has this nutty, savory flavor that plays so well with the onions. Honestly, once you try it, you won’t go back.
Texture Is Everything
One mistake I made early on? Not getting that crunch on top right. I once used stale cornflakes…big regret. The whole thing turned into mush. Now I either toast the topping beforehand or go with crispy fried onions, which add a salty punch and serious texture. Trust me: nobody wants a soggy top layer.
Why It Works
This dish hits every note—creamy, crispy, cheesy, savory, and just a little bit sweet from those onions. It’s like French onion soup had a baby with a hashbrown casserole. And people love it. I’ve made it for holidays, potlucks, and even just lazy Sunday dinners. It’s one of those rare dishes that feels fancy but is secretly super low-effort.
Oh, and it reheats like a dream. Leftovers? Good luck having any.
Key Ingredients You’ll Need
Let me tell ya, if I had a dollar for every time someone asked, “What’s in these potatoes?!” after taking a bite, I could fund my own potato farm. No joke. The beauty of French Onion Funeral Potatoes is that they feel all fancy and layered, but they’re actually made with super humble ingredients—most of which you probably already have chillin’ in your kitchen.
Potatoes (Frozen or Fresh)
Let’s start with the base. I use frozen hashbrowns—yep, the shredded kind. I’ve tried dicing fresh potatoes before, thinking I was being fancy. It took forever and didn’t even taste better. So now I stick to the shortcut. Just make sure to thaw them out first or you’ll end up with a watery mess.
If you’re team fresh, go for it. Just shred ‘em up and pat ’em dry. But honestly? Frozen keeps things quick and just as tasty.
Caramelized Onions or Soup Mix
Here’s where the French onion part shines. I like to caramelize my own onions—usually two big yellow ones, sliced thin, cooked low and slow in butter with a touch of sugar and salt. They get all golden and jammy. That takes about 30–40 minutes, but it’s so worth it.
Buuut… if I’m short on time (or, let’s be real, patience), I use a packet of French onion soup mix. It’s got that savory kick and works in a pinch. You’ll still get that deep umami flavor without babysitting onions for half an hour.
Sour Cream & Cream of Chicken Soup
These two are the backbone of the creamy texture. I go full-fat sour cream because life’s too short for light versions. It gives the dish that tangy richness. And cream of chicken soup? Classic. Though you can sub with mushroom or even a homemade white sauce if you’re feeling ambitious. But again—simplicity rules here.
Cheese (Gruyère + Cheddar)
This is non-negotiable. Cheese is where the magic happens. Gruyère is the MVP—it melts beautifully and has this nutty, savory vibe that elevates the whole dish. I toss in a little sharp cheddar too, just to keep things familiar and comforting.
Tip: Grate it yourself. Pre-shredded cheese is coated in stuff that stops it from melting right. Been there, learned the hard way.
Crunchy Topping Options
Ah, the topping. Probably my favorite part.
I’ve experimented with everything:
- Buttery cornflakes (classic)
- Crushed Ritz crackers (ultra buttery)
- Crispy fried onions (SO good, and adds more oniony flavor)
- Even crushed potato chips once when I was out of everything else (don’t knock it till you try it)
Just make sure whatever you use is crunchy and salty. It’s that contrast against the creamy potatoes that makes every bite sing.
These ingredients come together like a potluck dream. Cheap, cozy, and utterly addictive. Got your grocery list started yet?
Step-by-Step Cooking Instructions
Okay, let’s be real. I’ve made French Onion Funeral Potatoes at least fifty times, and every single time, they disappear within minutes. And the best part? They’re so dang easy. Like, you-don’t-even-need-a-mixer easy. One big bowl, one casserole dish, and a hot oven. That’s it.
Let’s break it down step by step:
1. Caramelize Those Onions (Optional but Worth It)
If you’re going the homemade route (which I totally recommend), start by caramelizing 2 large yellow onions in a big ol’ skillet with 2 tablespoons of butter. Keep the heat low and stir now and then—don’t rush it. You want them golden brown and sweet, not crispy or burnt. It usually takes about 30–35 minutes. Yes, it’s time-consuming, but man, it’s worth every second.
Shortcut? Use a packet of French onion soup mix instead. Just mix it into the creamy base and call it a day.
2. Mix the Creamy Base
In a big mixing bowl, stir together:
- 1 can cream of chicken soup
- 1 cup sour cream
- Your caramelized onions (or soup mix)
- 1 ½ cups shredded Gruyère
- 1 cup sharp cheddar
- A little garlic powder and pepper if you’re feeling wild
Once that’s smooth and glorious, fold in your thawed hashbrowns. Don’t overmix—just get them coated.
Side note: I once added hot potatoes straight from the stove. Huge mistake. The cheese started melting mid-mix and turned into a stringy mess. Let your ingredients cool if you’re doing anything from scratch.
3. Spread It Out
Grease a 9×13″ baking dish—just a light spray or a rub of butter. Then dump in your mixture and smooth it out. No need to press it down too hard, just make it even.
4. Add the Crunchy Topping
This is your chance to shine.
- Crushed Ritz crackers? Toss them with a little melted butter first.
- Fried onions? Dump ’em right on top.
- Cornflakes? Yep, buttery ones work best.
Honestly, I’ve mixed toppings before when I was low on stuff—half Ritz, half onions. Nobody noticed. They just asked for seconds.
5. Bake Until Bubbly and Golden
Preheat your oven to 350°F (175°C). Bake uncovered for 45 minutes, or until the top is golden and the edges are bubbling. It should smell incredible. Like cozy, cheesy, oniony heaven.
Let it sit for 5–10 minutes before serving. This part is hard. It looks and smells so good right out of the oven, but giving it a few minutes helps it firm up so it doesn’t slide all over the plate.
That’s it! No complicated steps, no weird equipment, no drama. Just a foolproof, crowd-pleasing side dish that’ll have people begging you for the recipe.
Tips for Perfect Texture and Flavor
Let me say it straight: I’ve had both glorious wins and total potato fails with this dish. We’re talkin’ watery middles, burnt tops, bland bites—you name it. But after years of trial and error (and a few “oops” moments I’ll never live down), I’ve nailed down a few tips to guarantee each batch of French Onion Funeral Potatoes turns out cheesy, crispy, and downright perfect.
1. Full-Fat Ingredients Are Your Best Friend
I tried using low-fat sour cream once to “lighten things up.” Big mistake. The casserole turned out runny, and the flavor was flat. You need that fat to make the texture luxuriously creamy and rich. So don’t skimp. Full-fat sour cream. Real cheese. No substitutions.
2. Get Those Onions Just Right
Caramelizing onions isn’t hard, but it does take patience. Keep your heat low, stir often, and let ‘em do their thing. They should be soft, golden brown, and sweet—not dark and crispy.
Oh—and don’t salt them too early. I did that once and they turned soggy and kinda sad. Wait till they’ve released their moisture before seasoning.
3. Grate Your Own Cheese
I know, I know—it’s tempting to grab a bag of pre-shredded cheese and call it a day. But that stuff is coated in anti-caking agents that stop it from melting properly. Trust me, grating it yourself takes 2 minutes and makes a world of difference. Plus, Gruyère and cheddar melt like a dream when fresh.
4. Don’t Overmix the Potatoes
This one took me a few fails to figure out. When you stir everything together, be gentle. If you overwork the hashbrowns, they can break down and turn mushy. Just fold everything until it’s combined. Easy.
5. Pre-Crisp Your Topping (Optional Hack)
Here’s a sneaky little tip: If you want maximum crunch, toast your topping separately for 5–7 minutes in a skillet before adding it on top. Especially if you’re using cornflakes or crackers. It keeps them from getting soggy while baking.
Totally optional—but dang, it takes things up a notch.
6. Let It Rest Before Serving
I used to serve it straight from the oven. Rookie move. Everything would slide around and the middle was lava-hot. Now I let it sit for 10–15 minutes. It sets up, holds its shape, and the flavor settles in.
Bonus tip? Double the recipe. I swear, every time I think one casserole is enough… it’s not. People destroy this dish.
Serving Suggestions & Variations
Alright, you’ve got this bubbling tray of golden, gooey French Onion Funeral Potatoes fresh outta the oven. Now what? Let’s talk about what to serve with it, and how you can mix things up when you’re feelin’ fancy or just want to use what’s in the fridge.
Perfect Pairings
With Glazed Ham
Honestly, this is my go-to combo. That salty-sweet ham with the creamy, onion-loaded potatoes? Just hits right every time. I always bust this duo out for Easter. Toss some green beans on the side and a dinner roll—boom, done.
Next to Roast Chicken or Turkey
If you’re doing a little Sunday spread or even Thanksgiving-style leftovers night, this casserole fits right in. A scoop next to some juicy roasted turkey or herbed chicken? Yes please.
Steak Night Sidekick
Yep, these potatoes can totally roll with steak. I once served them with grilled ribeyes and Caesar salad, and let me tell you, it was the perfect mix of bougie and comforting.
Weeknight Hero Meal
When I don’t feel like cooking but still want something good, I warm up a rotisserie chicken and slap this casserole on the side. Fast, cozy, and nobody complains—not even the picky eaters.
Make-Ahead & Reheat Tips
Here’s the best part: these potatoes are stress-free. You can make the whole thing the night before. Just assemble, cover it, and keep it in the fridge. When you’re ready, bake it uncovered and you’re good to go.
Leftovers are a dream too. I usually reheat them in the oven to get the top crispy again, or throw a slice in the air fryer for a couple minutes. Want to freeze it? Totally works. I like wrapping individual squares in foil so I can just grab one for lunch.
Flavor Variations You Gotta Try
Bacon or Pancetta Add-In
Crispy bacon bits stirred into the mix or sprinkled on top? Unreal. I tried pancetta once and it was even better—salty, rich, and just enough bite.
Cheese Swaps
Gruyère is the MVP, but you’ve got options. I’ve done Swiss, sharp cheddar, smoked Gouda (yes, seriously)—each brings its own vibe. One time I used pepper jack for a kick and folks couldn’t stop raving.
Green Onions or Chives
Just chop up a handful and toss them in or sprinkle on top after baking. Adds a fresh flavor and makes it look all fancy even when it’s not.
Make It Spicy
I like a little heat now and then, so I’ll stir in a dash of hot sauce or cayenne. Gives it a little something extra without overpowering the dish.
Vegetarian Twist
Easy swap: use cream of mushroom soup instead of chicken and toss in sautéed mushrooms or spinach. Still creamy, still cheesy, still 100% comfort.
I brought the bacon-Gouda version to a backyard BBQ once and it disappeared before the ribs were done. Not even kidding—someone scraped the dish clean with a tortilla chip. That’s how you know you nailed it.
French Onion Funeral Potatoes might just be the best thing I’ve ever brought to a potluck—and I say that as someone who’s shown up with everything from lasagna to lemon bars. This dish has it all: creamy hashbrowns, rich caramelized onions, melty cheese, and that crunchy topping that keeps everyone coming back for “just one more scoop.” Yeah, right.
What I love most is how flexible it is. Fancy it up with Gruyère and pancetta, or keep it classic with cheddar and cornflakes. Either way, it’s pure comfort food and a total crowd-pleaser. It’s become my go-to for everything—holidays, lazy Sundays, or when I just need something warm and nostalgic after a long day.
If you try this recipe (and trust me, you should), don’t forget to pin it! It’s one of those dishes you’ll want to make again and again—and your Pinterest followers will thank you later. 🧅🧀💛
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French Onion Funeral Potatoes: The Ultimate Comfort Food Casserole for 2025
A creamy, cheesy hashbrown casserole with sweet caramelized onions, Gruyère, and a crispy buttery topping. The ultimate comfort food that steals the spotlight at every gathering.
- Total Time: 1 hour 15 minutes
- Yield: 8 servings 1x
Ingredients
- 1 (30 oz) bag frozen shredded hashbrowns, thawed
- 2 large yellow onions, thinly sliced
- 2 tbsp butter (for onions)
- 1 tsp sugar (for onions)
- 1 cup sour cream (full-fat)
- 1 can cream of chicken soup
- 1 ½ cups shredded Gruyère cheese
- 1 cup sharp cheddar cheese
- ½ tsp garlic powder (optional)
- ½ tsp black pepper
- 1 ½ cups crushed Ritz crackers or crispy fried onions
- 2 tbsp melted butter (for topping, if using crackers)
Instructions
- Preheat oven to 350°F (175°C).
- Caramelize onions: In a large skillet over low heat, melt 2 tbsp butter and cook onions with sugar, stirring occasionally until deep golden and jammy (about 30–35 minutes). Or use 1 packet of French onion soup mix as a shortcut.
- In a large bowl, mix cream of chicken soup, sour cream, caramelized onions (or soup mix), Gruyère, cheddar, garlic powder, and pepper.
- Fold in thawed hashbrowns gently until fully coated.
- Grease a 9×13-inch baking dish and spread the mixture evenly inside.
- For topping: toss crushed crackers with melted butter or use crispy fried onions directly. Sprinkle evenly over the top.
- Bake uncovered for 45 minutes or until golden and bubbly.
- Let rest for 10 minutes before serving for best texture.
Notes
For best flavor, use full-fat dairy and grate your own cheese. Toast your topping before adding for extra crunch. Great make-ahead dish—just assemble and refrigerate before baking.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 420
- Sugar: 4g
- Sodium: 720mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 60mg
