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French Onion Funeral Potatoes

French onion funeral potatoes are made by baking creamy hash browns in a cheesy, golden casserole topped with Gruyère and crispy fried onions. This method delivers a thick, scoopable filling with a bubbling crust.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 10 servings
Course: Side Dish
Cuisine: American
Calories: 510
Ingredients Equipment Method Notes

Ingredients
  

Frozen shredded hash browns
  • 1 bag (30 oz) frozen shredded hash browns Thaw before mixing.
Sour cream mixture
  • 2 cup sour cream
  • 1 container (15 oz) French onion dip
  • 1 can (10.5 oz) cream of chicken soup
  • 0.25 cup butter, melted
Cheese
  • 1 1/2 cup shredded Gruyere Divide for mixing and topping (use 1 cup for the base and the rest for the top).
  • 1 cup shredded white cheddar
Seasonings
  • 0.5 tsp salt
  • 0.5 tsp black pepper
Crispy topping
  • 1.5 cup crispy fried onions

Equipment

  • 1 sheet pan

Method
 

Prep & assemble
  1. Preheat oven to 350F. Grease a 9x13-inch baking dish.
  2. In a large bowl, mix sour cream, French onion dip, cream of chicken soup, melted butter, 1 cup shredded Gruyere, shredded white cheddar, salt, and black pepper until evenly combined.
  3. Fold thawed hash browns into the mixture, scraping the bowl so no dry potato stays visible.
  4. Spread the mixture into the greased dish in an even layer, with the surface pressed flat for uniform baking.
Bake & finish
  1. Bake 45 minutes at 350F, until the center looks set and the edges are lightly bubbling.
  2. Top with the remaining shredded Gruyere and crispy fried onions, spreading them evenly so you see a toasted onion layer.
  3. Bake 10-15 minutes more at 350F until golden and bubbling, with a crisp-looking onion crust.

Notes

Pro tip: Use thawed hash browns and spread the casserole evenly so it bakes at the same rate; if your oven runs hot, start checking at 40 minutes. Refrigerate leftovers in a covered container for up to 4 days; reheat covered at 350F until hot and bubbling. Freezing is not recommended for best texture. For a lighter swap, use reduced-fat sour cream and reduced-fat cheese while keeping the same baking times.