1-Getting started with this French Onion Funeral Potatoes recipe: First off, preheat your oven to 350°F and spray a 9×13-inch baking dish with nonstick spray to keep things from sticking. This sets the stage for a smooth baking process that results in those creamy, cheesy layers we all love.

2-In a large bowl, mix together the 32 ounces of thawed frozen cubed hash browns, ¼ cup of melted unsalted butter, 2 cups of shredded sharp cheddar cheese, and 1 ½ cups of sour cream until everything blends nicely. Set that aside while you work on the sauce. In a medium skillet over medium heat, melt another ¼ cup of unsalted butter, then add the diced small yellow onion and cook it for 3-5 minutes until it’s softened, followed by 2 teaspoons of minced garlic for one more minute to build that flavor base.

3-Next, stir in ¼ cup of all-purpose flour, 1 teaspoon of kosher salt, ½ teaspoon of black pepper, ½ teaspoon of cayenne pepper, and ½ teaspoon of dried mustard, cooking for another minute to thicken things up. Slowly whisk in ½ cup of room temperature chicken broth and ½ cup of room temperature whole milk until the mixture is well combined and slightly thickened. Pour this sauce into your potato mixture, stir it all together, and spread it evenly in the prepared baking dish.

4-Bake the dish for 45-50 minutes until it’s bubbly and heated through, filling your kitchen with that irresistible aroma. While it’s baking, prepare the fried onions by heating 4 cups of vegetable oil in a saucepan to 350°F, then fry the thinly sliced large yellow onions in batches about 1 cup at a time for 2-5 minutes until they’re pale golden brown. Remove them with a strainer or slotted spoon, drain on paper towels, and sprinkle with ½ teaspoon of kosher salt. Once the casserole is done, top it with those crispy onions and serve it up warm.