French Onion Potatoes

I love how this spin on classic potatoes brings in the savory sweetness of French onion flavors. It’s a creamy hash brown casserole with a homemade crispy fried onion topping that I find irresistible.

Why You’ll Love This Recipe

I know I’ll crave the contrast of textures—soft, cheesy potatoes under crunchy fried onions. The French onion–style sauce adds a rich, savory depth. It’s comforting, crowd‑pleasing, and perfect for holiday spreads or cozy family dinners.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Potatoes

• 32 oz frozen diced (cubed) hash browns, thawed and drained

• ¼ cup melted butter

• 2 cups sharp cheddar cheese, shredded

• 1½ cups sour cream

Sauce

• ¼ cup butter

• 1 small yellow onion, diced

• 2 tsp garlic, minced

• ¼ cup all‑purpose flour

• 1 tsp kosher salt

• ½ tsp black pepper

• ½ tsp cayenne pepper

• ½ tsp dried mustard

• ½ cup chicken broth, room temperature

• ½ cup whole milk, room temperature

Fried Onions

• 2 large yellow onions, thinly sliced and separated

• 4 cups vegetable oil

• ½ tsp kosher salt

Directions

1. Preheat oven to 350 °F and lightly grease a 9×13 pan.

2. In a large bowl, mix hash browns, melted butter, cheddar cheese, and sour cream. Set aside.

3. In a skillet over medium heat, melt the butter, then cook the diced onion until softened, about 3–5 minutes. Add garlic and cook another minute.

4. Stir in flour, salt, pepper, cayenne, and mustard. Cook for 1 minute.

5. Whisk in chicken broth and milk, cooking until the sauce thickens.

6. Pour sauce into the potato mixture, combine well, and spread evenly in the pan. Bake for 45–50 minutes until bubbly.

7. Meanwhile, heat oil to 350 °F in a saucepan. Fry onions in batches until pale golden (2–5 minutes). Drain on paper towels and season with salt.

8. Once casserole is done, sprinkle fried onions over the top and serve warm.

Servings and timing

• Makes about 12 servings

• Prep time: ~20 minutes

• Bake time: 45–50 minutes

• Total time: ~1 hour 10 minutes

Variations

• Quicker topping: Swap homemade onions with store‑bought crispy fried onions.

• Cheese mix: Use a blend like Gruyère, Swiss, or Monterey Jack for unique flavors.

• Hash brown style: Try shredded hash browns instead of diced—they’ll be softer.

• Spicy kick: Increase cayenne or stir in diced jalapeños or green chiles.

Storage/reheating

• To store: Let cool, then refrigerate in airtight container for up to 3–4 days.

• To reheat: Warm in a 350 °F oven for 10–15 minutes or in the microwave.

• Make‑ahead/freezer instructions: Assemble (minus onions), store in fridge up to 24 h or freeze up to 2–3 months. If frozen, thaw overnight before baking. Fry onions ahead and store separately for up to 3 days.

FAQs

Can I use shredded hash browns instead of cubed hash browns?

Yes. I’ve used shredded and it still works—I just notice a different texture, a bit softer, but just as delicious.

Can I make this in a crock‑pot?

You sure can! Mix everything (excluding onions), pour into the crock‑pot, cook on low until bubbly, then top with fried onions just before serving.

Can I skip frying onions and use store‑bought topping?

Absolutely. I’ve done that on busy days. It’s easier and still adds great crunch and flavor.

 How do I know when it’s done baking?

When the casserole is bubbly in the center and the edges are warmed through. The top may not brown much—don’t worry, the fried onions will add that golden crunch.

Can it be frozen after baking?

Yes—cool completely, then freeze in airtight container up to 2–3 months. To reheat, thaw in the fridge, then warm in a 350 °F oven until heated; add onions when serving.

Conclusion

This French Onion Potatoes recipe has become one of my favorite comfort‑food casseroles. It combines creamy cheesy potatoes with sizzling homemade onions for an irresistible dish. Whether for holidays, potlucks, or a weekend treat, I find it delivers flavor and satisfaction every single time. Enjoy!

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