Cheesy Potatoes Recipe for Easy Family Dinners

BySally
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Cheesy Potatoes Recipe for Easy Family Dinners

Introduction to Cheesy Potatoes

Irresistible Ingredients

  • Potatoes: 2.5 lbs Russet potatoes. Their starchy nature makes them perfect for absorbing all that creamy flavor and becoming tender. (Substitution: Yukon Golds are a good alternative, offering a slightly creamier texture.)
  • Butter: 6 tablespoons unsalted butter. This forms the base of our rich sauce.
  • Onion: 1 cup finely chopped yellow onion. Adds a subtle sweetness and aromatic depth.
  • Garlic: 2 cloves garlic, minced. For that essential savory kick.
  • Flour: 1/4 cup all-purpose flour. This is our thickening agent, ensuring a lusciously smooth sauce. (Gluten-Free Swap: Use a gluten-free all-purpose flour blend.)
  • Broth: 2 cups chicken or vegetable broth. Provides liquid and foundational flavor. Use low-sodium to control saltiness.
  • Cream: 1.5 cups heavy cream. The secret to an ultra-rich and decadent sauce.
  • Cheese: 2 cups shredded Gruyère cheese, plus 1/2 cup for topping. Its nutty, slightly sweet flavor is divine with potatoes. (Substitution: A blend of cheddar and Swiss cheese also works beautifully.)
  • French Onion Soup Mix: 1 packet (about 1 oz) dry French onion soup mix. This is the flavor powerhouse, delivering that classic, comforting taste.
  • Salt and Black Pepper: To taste. Adjust to your preference.
  • For the Crispy Topping:
    • 1 cup crushed French-fried onions (store-bought or homemade)
    • 2 tablespoons melted butter

Timing is Everything

Prep time: 25 minutes
Cook time: 50-60 minutes
Total time: 1 hour 15 minutes – 1 hour 25 minutes

This recipe provides a fantastic balance between effort and reward. Compared to average casseroles that can take over 2 hours from start to finish, this Cheesy Potatoes recipe comes in at well under 1.5 hours, making it ideal for busy weeknights. The prep is straightforward, and the bake time is efficient for such a flavorful and satisfying dish.

Deliciously cheesy potatoes casserole in a baking dish, topped with crispy onions.

Step-by-Step Cheesy Potato Perfection

Step 1: Preheat and Prep Your Ingredients

Start by preheating your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish with butter or cooking spray. Wash and peel your Russet potatoes, then slice them thinly, about 1/8 inch thick. You can do this with a mandoline for uniform slices, or carefully with a sharp knife. Aim for consistency so they cook evenly. Set your sliced potatoes aside.

Step 2: Create the Creamy French Onion Sauce

In a large saucepan or Dutch oven, melt the 6 tablespoons of butter over medium heat. Add the finely chopped yellow onion and cook until softened and translucent, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant. Sprinkle the flour over the onions and garlic, stirring constantly for about 1-2 minutes to cook out the raw flour taste; this is your roux. Gradually whisk in the chicken or vegetable broth until smooth, then slowly pour in the heavy cream, whisking continuously to prevent lumps. Bring the mixture to a gentle simmer, stirring occasionally, until it thickens slightly.

Step 3: Layer the Potatoes into the Casserole Dish

Now for the magic! Stir the packet of French onion soup mix into the thickened cream sauce. Taste and season with salt and freshly ground black pepper. Remember that the soup mix and cheese will add salt, so be judicious. Add 2 cups of shredded Gruyère cheese to the sauce and stir until it’s melted and the sauce is gloriously smooth and cheesy. Arrange half of your thinly sliced potatoes in an even layer in the prepared baking dish. Pour half of the creamy French onion sauce over the potato layer. Repeat with the remaining potatoes and then pour the rest of the sauce over the top, ensuring all potatoes are well-coated.

Step 4: Bake to Golden Perfection

Cover the baking dish tightly with aluminum foil. This traps the steam, helping the potatoes cook through evenly and become wonderfully tender. Place the dish in the preheated oven and bake for 30-40 minutes. The potatoes should be tender when pierced with a fork. If they’re not quite there, give them another 5-10 minutes.

Step 5: Add the Crispy Topping

While the potatoes are baking and becoming tender, prepare the crispy topping. In a small bowl, combine the crushed French-fried onions with the 2 tablespoons of melted butter. Toss gently to coat the onion pieces. This step ensures they get perfectly golden and extra crunchy.

Step 6: Final Bake and Serve

Once the potatoes are tender, carefully remove the foil from the baking dish. Sprinkle the buttery, crushed French-fried onions evenly over the top of the casserole. Return the dish to the oven, uncovered, and bake for another 15-20 minutes, or until the topping is golden brown and delightfully crispy, and the edges of the casserole are bubbly. Let the Cheesy Potatoes rest for about 5-10 minutes before serving. This allows the sauce to set slightly, making it easier to serve and preventing it from being too runny.

Nutritional Spotlight

(Note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes.)

  • Calories: Approx. 450-550 per serving
  • Macronutrients (per serving):
    • Fat: 30-40g
    • Carbohydrates: 30-40g
    • Protein: 10-15g
  • Rich in Vitamin C (from potatoes), Calcium (from cheese), and Potassium (from potatoes).

Healthier Alternatives

Looking to lighten up this decadent dish without sacrificing flavor? Here are a few swaps:

  • Reduced-Fat Dairy: Use half-and-half or a combination of milk and a little cream instead of full heavy cream. Opt for reduced-fat or low-fat cheeses.
  • Vegetable Broth: Ensure you’re using a low-sodium vegetable broth for a lighter base.
  • Greek Yogurt: For a tangy and protein boost, you can substitute some of the heavy cream with plain Greek yogurt after the sauce has thickened and cooled slightly. This will add a different flavor profile but is a great option.
  • Portion Control: Enjoy this rich dish in moderation, serving it as a complement to lean proteins and fresh vegetables.

Serving Suggestions

This Cheesy Potatoes casserole is incredibly versatile. It’s a star alongside roasted meats like chicken, pork, or beef. It also pairs wonderfully with grilled steaks or salmon. For a vegetarian option, serve it with a hearty green salad and some crusty bread. It’s also a holiday essential, fitting perfectly on any festive table. Don’t hesitate to serve it as a main course during a casual brunch!

Common Mistakes to Avoid

  • Uneven Slicing: Inconsistent potato slices lead to some being undercooked and others mushy. Use a mandoline or a sharp knife for uniformity.
  • Not Pre-cooking the Roux: Cooking the flour with the butter for a minute or two is crucial to remove the raw flour taste, ensuring a smooth, delicious sauce.
  • Over-salting: The French onion soup mix and cheese can be quite salty on their own. Taste your sauce before adding extra salt.
  • Skipping the Foil: Baking covered initially is vital for tenderizing the potatoes. Don’t rush to the crispy topping stage without ensuring the potatoes are fully cooked.

Storing Your Cheesy Potatoes

Let the casserole cool completely before storing. Cover it tightly with plastic wrap or transfer it to an airtight container. Refrigerate for up to 3-4 days. To reheat, you can gently warm it in the oven at 350°F (175°C) until heated through, or microwave individual portions. The crispy topping might soften upon refrigeration, but the flavor remains fantastic!

Close-up of cheesy potatoes casserole with golden fried onions.

Frequently Asked Questions

***Can I make this ahead of time?***

Yes! You can assemble the casserole up to the point of baking and refrigerate it. You may need to add an extra 10-15 minutes to the covered baking time if baking from cold. It’s best to add the crispy onion topping just before the final uncovered bake.

***What kind of potatoes are best?***

Russets are ideal due to their high starch content, which helps them absorb the sauce beautifully and become tender. Yukon Golds are a close second if you prefer a slightly creamier texture.

***Can I use different cheeses?***

Absolutely! Gruyère is fantastic, but feel free to experiment. A sharp cheddar, Swiss, Monterey Jack, or even a blend of your favorites can be used. Just ensure they are good melting cheeses.

***What if I don’t have French onion soup mix?***

You can replicate the flavor by sautéing 1/2 cup of finely minced yellow onion and 1 tablespoon of dried minced onion with your garlic until fragrant. You might also need to add a bit more salt and a pinch of MSG (optional) for that umami punch.

Conclusion

There you have it – a recipe for Cheesy Potatoes that is guaranteed to become a family favorite. With its rich French onion flavor, creamy texture, and satisfyingly crispy topping, this casserole is more than just a side dish; it’s a hug in a baking dish. It’s simple enough for a weeknight but special enough for any occasion. So, gather your ingredients, preheat your oven, and prepare for a truly comforting culinary delight. Don’t forget to share your creations and let us know how much your family loves it in the comments below!

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French Onion Funeral Potatoes

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A comforting, cheesy casserole with a rich French onion flavor, topped with crispy homemade fried onions. Perfect for gatherings, holidays, or a hearty family dinner!

  • Author: Chef Sally

Ingredients

Scale
  • 32 ozfrozen cubed hash browns, thawed1/4 cup(1/2 stick /57 g) unsalted butter, melted2 cups(226 g) sharp cheddar cheese, shredded1 1/2 cups(345 g) sour cream
  • 1/4 cup(1/2 stick /57 g) unsalted butter, melted2 cups(226 g) sharp cheddar cheese, shredded1 1/2 cups(345 g) sour cream
  • 2 cups(226 g) sharp cheddar cheese, shredded1 1/2 cups(345 g) sour cream
  • 1 1/2 cups(345 g) sour cream
  • 1/4 cup(1/2 stick /57 g) unsalted butter1small yellow onion, diced2 tspgarlic, minced1/4 cup(31 g) all-purpose flour1 tspkosher salt1/2 tspblack pepper1/2 tspcayenne pepper1/2 tspdried mustard1/2 cup(120 g) chicken broth, room temperature1/2 cup(122.5 g) whole milk, room temperature
  • 1small yellow onion, diced2 tspgarlic, minced1/4 cup(31 g) all-purpose flour1 tspkosher salt1/2 tspblack pepper1/2 tspcayenne pepper1/2 tspdried mustard1/2 cup(120 g) chicken broth, room temperature1/2 cup(122.5 g) whole milk, room temperature
  • 2 tspgarlic, minced1/4 cup(31 g) all-purpose flour1 tspkosher salt1/2 tspblack pepper1/2 tspcayenne pepper1/2 tspdried mustard1/2 cup(120 g) chicken broth, room temperature1/2 cup(122.5 g) whole milk, room temperature
  • 1/4 cup(31 g) all-purpose flour1 tspkosher salt1/2 tspblack pepper1/2 tspcayenne pepper1/2 tspdried mustard1/2 cup(120 g) chicken broth, room temperature1/2 cup(122.5 g) whole milk, room temperature
  • 1 tspkosher salt1/2 tspblack pepper1/2 tspcayenne pepper1/2 tspdried mustard1/2 cup(120 g) chicken broth, room temperature1/2 cup(122.5 g) whole milk, room temperature
  • 1/2 tspblack pepper1/2 tspcayenne pepper1/2 tspdried mustard1/2 cup(120 g) chicken broth, room temperature1/2 cup(122.5 g) whole milk, room temperature
  • 1/2 tspcayenne pepper1/2 tspdried mustard1/2 cup(120 g) chicken broth, room temperature1/2 cup(122.5 g) whole milk, room temperature
  • 1/2 tspdried mustard1/2 cup(120 g) chicken broth, room temperature1/2 cup(122.5 g) whole milk, room temperature
  • 1/2 cup(120 g) chicken broth, room temperature1/2 cup(122.5 g) whole milk, room temperature
  • 1/2 cup(122.5 g) whole milk, room temperature
  • 2large yellow onions, thinly sliced (about4 cupsonions)4 cups(32 oz) vegetable oil1/2 tspkosher salt
  • 4 cups(32 oz) vegetable oil1/2 tspkosher salt
  • 1/2 tspkosher salt

Instructions

  1. 1️⃣Preheat the Oven:Preheat the oven to 350°F (175°C).Spray a 9×13-inch baking dish with nonstick spray.2️⃣Prepare the Potato Mixture:In a large bowl, combine the hash browns, melted butter, shredded cheese, and sour cream. Mix well and set aside.3️⃣Make the Sauce:In a medium, non-stick skillet over medium heat, melt the butter.Add the diced onion and cook until softened, about 3-5 minutes. Add the garlic and cook for 1 more minute.Stir in the flour, kosher salt, black pepper, cayenne pepper, and dried mustard. Cook for another minute.Gradually whisk in the chicken broth and milk, whisking continuously until smooth.Continue cooking, whisking often, until the sauce thickens.4️⃣Combine and Bake:Pour the prepared sauce into the potato mixture and mix until well combined.Spread the mixture evenly into the prepared baking dish.Bake for 45-50 minutes, or until the casserole is bubbly and heated through.5️⃣Prepare the Fried Onions:Line a large baking sheet with two layers of paper towels and set aside.Heat the vegetable oil in a large saucepan over high heat until it reaches 350°F (175°C).Working in batches, fry 1 cup of sliced onions at a time in the hot oil. Fry, stirring occasionally, until the onions are pale golden brown, about 2-5 minutes per batch.Using a slotted spoon or fine mesh strainer, transfer the fried onions to the prepared baking sheet.Sprinkle the fried onions with kosher salt while they are still warm, tossing to coat evenly.6️⃣Top and Serve:Once the casserole has baked for 45-50 minutes, remove it from the oven.Sprinkle the crispy fried onions evenly over the top of the hot casserole.Serve immediately and enjoy!
  2. Preheat the oven to 350°F (175°C).Spray a 9×13-inch baking dish with nonstick spray.2️⃣Prepare the Potato Mixture:In a large bowl, combine the hash browns, melted butter, shredded cheese, and sour cream. Mix well and set aside.3️⃣Make the Sauce:In a medium, non-stick skillet over medium heat, melt the butter.Add the diced onion and cook until softened, about 3-5 minutes. Add the garlic and cook for 1 more minute.Stir in the flour, kosher salt, black pepper, cayenne pepper, and dried mustard. Cook for another minute.Gradually whisk in the chicken broth and milk, whisking continuously until smooth.Continue cooking, whisking often, until the sauce thickens.4️⃣Combine and Bake:Pour the prepared sauce into the potato mixture and mix until well combined.Spread the mixture evenly into the prepared baking dish.Bake for 45-50 minutes, or until the casserole is bubbly and heated through.5️⃣Prepare the Fried Onions:Line a large baking sheet with two layers of paper towels and set aside.Heat the vegetable oil in a large saucepan over high heat until it reaches 350°F (175°C).Working in batches, fry 1 cup of sliced onions at a time in the hot oil. Fry, stirring occasionally, until the onions are pale golden brown, about 2-5 minutes per batch.Using a slotted spoon or fine mesh strainer, transfer the fried onions to the prepared baking sheet.Sprinkle the fried onions with kosher salt while they are still warm, tossing to coat evenly.6️⃣Top and Serve:Once the casserole has baked for 45-50 minutes, remove it from the oven.Sprinkle the crispy fried onions evenly over the top of the hot casserole.Serve immediately and enjoy!
  3. Spray a 9×13-inch baking dish with nonstick spray.
  4. 2️⃣Prepare the Potato Mixture:In a large bowl, combine the hash browns, melted butter, shredded cheese, and sour cream. Mix well and set aside.3️⃣Make the Sauce:In a medium, non-stick skillet over medium heat, melt the butter.Add the diced onion and cook until softened, about 3-5 minutes. Add the garlic and cook for 1 more minute.Stir in the flour, kosher salt, black pepper, cayenne pepper, and dried mustard. Cook for another minute.Gradually whisk in the chicken broth and milk, whisking continuously until smooth.Continue cooking, whisking often, until the sauce thickens.4️⃣Combine and Bake:Pour the prepared sauce into the potato mixture and mix until well combined.Spread the mixture evenly into the prepared baking dish.Bake for 45-50 minutes, or until the casserole is bubbly and heated through.5️⃣Prepare the Fried Onions:Line a large baking sheet with two layers of paper towels and set aside.Heat the vegetable oil in a large saucepan over high heat until it reaches 350°F (175°C).Working in batches, fry 1 cup of sliced onions at a time in the hot oil. Fry, stirring occasionally, until the onions are pale golden brown, about 2-5 minutes per batch.Using a slotted spoon or fine mesh strainer, transfer the fried onions to the prepared baking sheet.Sprinkle the fried onions with kosher salt while they are still warm, tossing to coat evenly.6️⃣Top and Serve:Once the casserole has baked for 45-50 minutes, remove it from the oven.Sprinkle the crispy fried onions evenly over the top of the hot casserole.Serve immediately and enjoy!
  5. In a large bowl, combine the hash browns, melted butter, shredded cheese, and sour cream. Mix well and set aside.3️⃣Make the Sauce:In a medium, non-stick skillet over medium heat, melt the butter.Add the diced onion and cook until softened, about 3-5 minutes. Add the garlic and cook for 1 more minute.Stir in the flour, kosher salt, black pepper, cayenne pepper, and dried mustard. Cook for another minute.Gradually whisk in the chicken broth and milk, whisking continuously until smooth.Continue cooking, whisking often, until the sauce thickens.4️⃣Combine and Bake:Pour the prepared sauce into the potato mixture and mix until well combined.Spread the mixture evenly into the prepared baking dish.Bake for 45-50 minutes, or until the casserole is bubbly and heated through.5️⃣Prepare the Fried Onions:Line a large baking sheet with two layers of paper towels and set aside.Heat the vegetable oil in a large saucepan over high heat until it reaches 350°F (175°C).Working in batches, fry 1 cup of sliced onions at a time in the hot oil. Fry, stirring occasionally, until the onions are pale golden brown, about 2-5 minutes per batch.Using a slotted spoon or fine mesh strainer, transfer the fried onions to the prepared baking sheet.Sprinkle the fried onions with kosher salt while they are still warm, tossing to coat evenly.6️⃣Top and Serve:Once the casserole has baked for 45-50 minutes, remove it from the oven.Sprinkle the crispy fried onions evenly over the top of the hot casserole.Serve immediately and enjoy!
  6. 3️⃣Make the Sauce:
  7. In a medium, non-stick skillet over medium heat, melt the butter.Add the diced onion and cook until softened, about 3-5 minutes. Add the garlic and cook for 1 more minute.Stir in the flour, kosher salt, black pepper, cayenne pepper, and dried mustard. Cook for another minute.Gradually whisk in the chicken broth and milk, whisking continuously until smooth.Continue cooking, whisking often, until the sauce thickens.4️⃣Combine and Bake:Pour the prepared sauce into the potato mixture and mix until well combined.Spread the mixture evenly into the prepared baking dish.Bake for 45-50 minutes, or until the casserole is bubbly and heated through.5️⃣Prepare the Fried Onions:Line a large baking sheet with two layers of paper towels and set aside.Heat the vegetable oil in a large saucepan over high heat until it reaches 350°F (175°C).Working in batches, fry 1 cup of sliced onions at a time in the hot oil. Fry, stirring occasionally, until the onions are pale golden brown, about 2-5 minutes per batch.Using a slotted spoon or fine mesh strainer, transfer the fried onions to the prepared baking sheet.Sprinkle the fried onions with kosher salt while they are still warm, tossing to coat evenly.6️⃣Top and Serve:Once the casserole has baked for 45-50 minutes, remove it from the oven.Sprinkle the crispy fried onions evenly over the top of the hot casserole.Serve immediately and enjoy!
  8. Add the diced onion and cook until softened, about 3-5 minutes. Add the garlic and cook for 1 more minute.Stir in the flour, kosher salt, black pepper, cayenne pepper, and dried mustard. Cook for another minute.Gradually whisk in the chicken broth and milk, whisking continuously until smooth.Continue cooking, whisking often, until the sauce thickens.4️⃣Combine and Bake:Pour the prepared sauce into the potato mixture and mix until well combined.Spread the mixture evenly into the prepared baking dish.Bake for 45-50 minutes, or until the casserole is bubbly and heated through.5️⃣Prepare the Fried Onions:Line a large baking sheet with two layers of paper towels and set aside.Heat the vegetable oil in a large saucepan over high heat until it reaches 350°F (175°C).Working in batches, fry 1 cup of sliced onions at a time in the hot oil. Fry, stirring occasionally, until the onions are pale golden brown, about 2-5 minutes per batch.Using a slotted spoon or fine mesh strainer, transfer the fried onions to the prepared baking sheet.Sprinkle the fried onions with kosher salt while they are still warm, tossing to coat evenly.6️⃣Top and Serve:Once the casserole has baked for 45-50 minutes, remove it from the oven.Sprinkle the crispy fried onions evenly over the top of the hot casserole.Serve immediately and enjoy!
  9. Stir in the flour, kosher salt, black pepper, cayenne pepper, and dried mustard. Cook for another minute.
  10. Gradually whisk in the chicken broth and milk, whisking continuously until smooth.Continue cooking, whisking often, until the sauce thickens.4️⃣Combine and Bake:Pour the prepared sauce into the potato mixture and mix until well combined.Spread the mixture evenly into the prepared baking dish.Bake for 45-50 minutes, or until the casserole is bubbly and heated through.5️⃣Prepare the Fried Onions:Line a large baking sheet with two layers of paper towels and set aside.Heat the vegetable oil in a large saucepan over high heat until it reaches 350°F (175°C).Working in batches, fry 1 cup of sliced onions at a time in the hot oil. Fry, stirring occasionally, until the onions are pale golden brown, about 2-5 minutes per batch.Using a slotted spoon or fine mesh strainer, transfer the fried onions to the prepared baking sheet.Sprinkle the fried onions with kosher salt while they are still warm, tossing to coat evenly.6️⃣Top and Serve:Once the casserole has baked for 45-50 minutes, remove it from the oven.Sprinkle the crispy fried onions evenly over the top of the hot casserole.Serve immediately and enjoy!
  11. Continue cooking, whisking often, until the sauce thickens.4️⃣Combine and Bake:Pour the prepared sauce into the potato mixture and mix until well combined.Spread the mixture evenly into the prepared baking dish.Bake for 45-50 minutes, or until the casserole is bubbly and heated through.5️⃣Prepare the Fried Onions:Line a large baking sheet with two layers of paper towels and set aside.Heat the vegetable oil in a large saucepan over high heat until it reaches 350°F (175°C).Working in batches, fry 1 cup of sliced onions at a time in the hot oil. Fry, stirring occasionally, until the onions are pale golden brown, about 2-5 minutes per batch.Using a slotted spoon or fine mesh strainer, transfer the fried onions to the prepared baking sheet.Sprinkle the fried onions with kosher salt while they are still warm, tossing to coat evenly.6️⃣Top and Serve:Once the casserole has baked for 45-50 minutes, remove it from the oven.Sprinkle the crispy fried onions evenly over the top of the hot casserole.Serve immediately and enjoy!
  12. 4️⃣Combine and Bake:
  13. Pour the prepared sauce into the potato mixture and mix until well combined.Spread the mixture evenly into the prepared baking dish.Bake for 45-50 minutes, or until the casserole is bubbly and heated through.5️⃣Prepare the Fried Onions:Line a large baking sheet with two layers of paper towels and set aside.Heat the vegetable oil in a large saucepan over high heat until it reaches 350°F (175°C).Working in batches, fry 1 cup of sliced onions at a time in the hot oil. Fry, stirring occasionally, until the onions are pale golden brown, about 2-5 minutes per batch.Using a slotted spoon or fine mesh strainer, transfer the fried onions to the prepared baking sheet.Sprinkle the fried onions with kosher salt while they are still warm, tossing to coat evenly.6️⃣Top and Serve:Once the casserole has baked for 45-50 minutes, remove it from the oven.Sprinkle the crispy fried onions evenly over the top of the hot casserole.Serve immediately and enjoy!
  14. Spread the mixture evenly into the prepared baking dish.Bake for 45-50 minutes, or until the casserole is bubbly and heated through.5️⃣Prepare the Fried Onions:Line a large baking sheet with two layers of paper towels and set aside.Heat the vegetable oil in a large saucepan over high heat until it reaches 350°F (175°C).Working in batches, fry 1 cup of sliced onions at a time in the hot oil. Fry, stirring occasionally, until the onions are pale golden brown, about 2-5 minutes per batch.Using a slotted spoon or fine mesh strainer, transfer the fried onions to the prepared baking sheet.Sprinkle the fried onions with kosher salt while they are still warm, tossing to coat evenly.6️⃣Top and Serve:Once the casserole has baked for 45-50 minutes, remove it from the oven.Sprinkle the crispy fried onions evenly over the top of the hot casserole.Serve immediately and enjoy!
  15. Bake for 45-50 minutes, or until the casserole is bubbly and heated through.
  16. 5️⃣Prepare the Fried Onions:Line a large baking sheet with two layers of paper towels and set aside.Heat the vegetable oil in a large saucepan over high heat until it reaches 350°F (175°C).Working in batches, fry 1 cup of sliced onions at a time in the hot oil. Fry, stirring occasionally, until the onions are pale golden brown, about 2-5 minutes per batch.Using a slotted spoon or fine mesh strainer, transfer the fried onions to the prepared baking sheet.Sprinkle the fried onions with kosher salt while they are still warm, tossing to coat evenly.6️⃣Top and Serve:Once the casserole has baked for 45-50 minutes, remove it from the oven.Sprinkle the crispy fried onions evenly over the top of the hot casserole.Serve immediately and enjoy!
  17. Line a large baking sheet with two layers of paper towels and set aside.Heat the vegetable oil in a large saucepan over high heat until it reaches 350°F (175°C).Working in batches, fry 1 cup of sliced onions at a time in the hot oil. Fry, stirring occasionally, until the onions are pale golden brown, about 2-5 minutes per batch.Using a slotted spoon or fine mesh strainer, transfer the fried onions to the prepared baking sheet.Sprinkle the fried onions with kosher salt while they are still warm, tossing to coat evenly.6️⃣Top and Serve:Once the casserole has baked for 45-50 minutes, remove it from the oven.Sprinkle the crispy fried onions evenly over the top of the hot casserole.Serve immediately and enjoy!
  18. Heat the vegetable oil in a large saucepan over high heat until it reaches 350°F (175°C).
  19. Working in batches, fry 1 cup of sliced onions at a time in the hot oil. Fry, stirring occasionally, until the onions are pale golden brown, about 2-5 minutes per batch.Using a slotted spoon or fine mesh strainer, transfer the fried onions to the prepared baking sheet.Sprinkle the fried onions with kosher salt while they are still warm, tossing to coat evenly.6️⃣Top and Serve:Once the casserole has baked for 45-50 minutes, remove it from the oven.Sprinkle the crispy fried onions evenly over the top of the hot casserole.Serve immediately and enjoy!
  20. Using a slotted spoon or fine mesh strainer, transfer the fried onions to the prepared baking sheet.Sprinkle the fried onions with kosher salt while they are still warm, tossing to coat evenly.6️⃣Top and Serve:Once the casserole has baked for 45-50 minutes, remove it from the oven.Sprinkle the crispy fried onions evenly over the top of the hot casserole.Serve immediately and enjoy!
  21. Sprinkle the fried onions with kosher salt while they are still warm, tossing to coat evenly.
  22. 6️⃣Top and Serve:Once the casserole has baked for 45-50 minutes, remove it from the oven.Sprinkle the crispy fried onions evenly over the top of the hot casserole.Serve immediately and enjoy!
  23. Once the casserole has baked for 45-50 minutes, remove it from the oven.Sprinkle the crispy fried onions evenly over the top of the hot casserole.Serve immediately and enjoy!
  24. Sprinkle the crispy fried onions evenly over the top of the hot casserole.
  25. Serve immediately and enjoy!

Notes

Make it Ahead:Prepare the casserole (without the fried onions) a day in advance, cover, and refrigerate. Bake when ready and top with freshly fried onions.Cheese Variations:Swap sharp cheddar for Gruyère, Monterey Jack, or a mix for added depth.Shortcut Option:Use store-bought French-fried onions for a quicker topping.
Cheese Variations:Swap sharp cheddar for Gruyère, Monterey Jack, or a mix for added depth.Shortcut Option:Use store-bought French-fried onions for a quicker topping.
Shortcut Option:Use store-bought French-fried onions for a quicker topping.

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