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Cheesy Potato Casserole with Caramelized Onions, Gruyère, Bacon, and Crispy Onions
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Cheesy Potato Casserole with Caramelized Onions, Gruyère, Bacon, and Crispy Onions

Course Main
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings 4
Author Pam - For the Love of Cooking

Equipment

  • 9-inch Baking Dish
  • Large pot
  • Colander
  • Large skillet

Ingredients

  • 2 large russet potatoes peeled
  • 4 pieces of bacon diced
  • ½ cup yellow onion diced
  • 2 cloves garlic minced
  • 2 tbsp butter
  • 2 tbsp flour
  • ⅓ cup chicken broth
  • ⅓ cup whole milk
  • ½ cup sour cream
  • 1 cup Gruyère cheese shredded
  • 1 tbsp. Fresh parsley chopped
  • Sea salt and freshly cracked pepper to taste
  • 1½ cups Crispy fried onions or more to taste

Instructions

  • Peel the russet potatoes. Slice them into planks, then strips, and dice them into bite-sized cubes.
  • Place the cubed potatoes in a large pot of well-salted water, bring to a boil, and cook for 8 minutes. Remove, drain in a colander, then set aside to let them cool.
  • Preheat the oven to 350 degrees. Coat a 9 x 9 baking dish with butter or cooking spray.
  • Cook the bacon crumbles in a large skillet over medium-high heat until golden brown. Remove from the skillet and place on a paper towel to drain.
  • Remove all but 1 tablespoon of bacon grease from the skillet, then add the diced onions. Cook, stirring often, for 20-25 minutes, adding a little water if the onions get dry, until caramelized.
  • Add the minced garlic and cook, stirring constantly, for 1 minute. Remove from the skillet and set aside.
  • Heat the butter in the skillet over medium heat. Sprinkle in the flour and stir, cooking for 2-3 minutes.
  • Very slowly, pour in the broth and the milk while whisking. Continue to stir until thickened, about 4-5 minutes. Season with sea salt and freshly cracked pepper, to taste. Remove from the heat.
  • Pour the cooked and drained potatoes into a large mixing bowl. Add the thickened gravy along with the sour cream, Gruyère cheese, bacon bits, caramelized onions, and parsley. Stir until well combined. Taste and re-season with sea salt and freshly cracked pepper, if needed.  
  • Pour into the prepared baking dish, then cover with a lid or foil.
  • Place in the oven and bake for 45 minutes.
  • Remove the foil and continue cooking for 10 minutes or until the potatoes are tender, golden, and bubbly.
  • Sprinkle the crispy onions on top and continue to bake for 5 minutes, or until lightly golden.
  • Remove from the oven and let cool for about 10 minutes before serving. Enjoy.