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French Onion Funeral Potatoes

French onion funeral potatoes are baked until creamy in the center and topped with a golden, bubbling cheese crust. The method combines thawed hash browns with a sour-cream French onion dip base, then finishes with Gruyere and crispy fried onions.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

French Onion Funeral Potatoes
  • 30 oz frozen shredded hash browns, thawed
  • 2 cup sour cream
  • 1 can (15 oz) French onion dip
  • 1 can (10.5 oz) cream of chicken soup
  • 0.25 cup butter, melted
  • 1.5 cup shredded Gruyere, divided
  • 1 cup shredded white cheddar
  • 0.5 tsp salt
  • 0.5 tsp black pepper
  • 1.5 cup crispy fried onions

Equipment

  • 1 sheet pan

Method
 

Prep and mix
  1. Preheat the oven to 350F and grease a 9x13-inch baking dish with a thin coating. This prevents sticking and helps the casserole brown evenly.
  2. Mix sour cream, French onion dip, cream of chicken soup, melted butter, 1 cup Gruyere, shredded white cheddar, salt, and black pepper until smooth. Stop when no dry spice pockets remain and the mixture looks evenly combined.
  3. Fold in the thawed shredded hash browns until every strand is coated. The mixture should look thick and cling together rather than watery.
  4. Spread the hash brown mixture into the greased baking dish in an even layer. Press lightly so it bakes uniformly.
Bake and finish
  1. Bake at 350F for 45 minutes. Look for bubbling at the edges and a set, creamy center.
  2. Top with the remaining Gruyere and the crispy fried onions. Keep the onions distributed for a crunchy, golden top.
  3. Bake for 10-15 minutes more at 350F until golden and bubbling. The surface should be visibly browned with melted cheese sizzling around the edges.

Notes

For best texture, thaw the hash browns fully and let any excess moisture drip off before mixing so the bake stays creamy, not loose. Store leftovers in the fridge for 3-4 days in a covered container. Freeze is not recommended because the creamy base can separate after thawing. For a lighter option, swap part of the sour cream for plain Greek yogurt while keeping the same amount of dip and cheese.