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Cheesy Potato Casserole with Caramelized Onions, Gruyere, Bacon, and Crispy Onions
Course
Main
Prep Time
15
minutes
minutes
Cook Time
1
hour
hour
30
minutes
minutes
Total Time
1
hour
hour
45
minutes
minutes
Servings
4
Author
Pam - For the Love of Cooking
Ingredients
2
large russet potatoes
peeled
4
pieces
of bacon
diced
½
cup
sweet 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
Gruyere cheese
shredded
1
tbsp.
Fresh parsley
chopped
Sea salt and freshly cracked pepper
to taste
Instructions
Peel the russet potatoes. Slice them into planks, then strips and dice into bite-sized cubes.
Place the cubed potatoes into a pot of water, bring to a boil and cook for 8 minutes.
Remove and drain the potatoes 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 over medium-high heat until golden brown.
Remove from pan and place on a paper towel to drain.
Remove all but two teaspoons of bacon grease from the pan then add the diced onions.
Cook for 20-25 minutes, stirring often, adding bits of water when the onions get dry, until caramelized.
Add the minced garlic and cook, stirring constantly, for 1 minute. Remove from pan and set aside.
Heat the butter in the pan 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, Gruyere cheese, bacon bits, caramelized onions, and parsley.
Stir until well combined; taste and season with sea salt and freshly cracked pepper, to taste.
Pour into the prepared baking dish and cover with a lid or tinfoil. Place into 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.