| | | | | |

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

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

One of my daughter’s favorite comfort foods is a cheesy potato casserole that I normally serve with steak. When making dinner recently, I decided to kick it up a notch by using Gruyere, crispy onions, bacon crumbles, and caramelized onions in this batch of cheesy potatoes. Oh my! I had to control myself because I seriously could have had thirds… yes, I had seconds. They are SO good. We all loved these potatoes including my daughter’s friend who was over for dinner. The baking dish was empty in no time and I can’t wait to make another batch soon.

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

How to Make Cheesy Potato Casserole with Caramelized Onions, Gruyere, Bacon, and Crispy Onions

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 then cover with a lid or tin foil.

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

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.

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

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

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

Ingredients

  • 2 large russet potatoes peeled
  • 4 pieces of bacon diced
  • 1/2 cup sweet yellow onion diced
  • 2 cloves garlic minced
  • 2 tbsp butter
  • 2 tbsp flour
  • 1/3 cup chicken broth
  • 1/3 cup whole milk
  • 1/2 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.
DID YOU MAKE THIS RECIPE?Tag @4loveofcooking on instagram and hashtag it #4loveofcooking

 

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




5 Comments

  1. Mmmm my kind of dish, sounds delicious, saved and will probably be on the menu tomorrow. Thanks for sharing, Diane

  2. hard to kick something that’s already so awesome up a notch, but you did!!