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overhead shot of a pair of hands placing a white oval casserole dish with baked scalloped potatoes with bacon on a black and white napkin
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4.80 from 5 votes

Scalloped Potatoes with Bacon and Caramelized Onions

Thinly sliced scalloped potatoes with bacon and caramelized onions is a rich and flavorful side dish you'll want to serve with your next meal.
Course Side Dish, Sides
Cuisine American
Prep Time 28 minutes
Cook Time 1 hour
Resting Time 15 minutes
Total Time 1 hour 10 minutes
Servings 6
Calories 216kcal
Author Lisa B.


  • 6 slices thick-cut bacon coarsely chopped
  • 1 yellow onion thinly sliced
  • 1 ¼ teaspoons salt divided
  • 2 cups beef broth
  • 1 teaspoon dried thyme
  • ½ teaspoon ground black pepper
  • 3 pounds Yukon gold potatoes sliced to about 1/8-inch thick
  • 4 tablespoons unsalted butter cut into cubes
  • 4 ounces (about 1 cup) shredded Pepper Jack cheese


  • Preheat oven to 425 degrees. Grease a 13 x 9-inch casserole dish.
  • Cook bacon in a medium saucepan over medium-low heat until crisp, about 10-13 minutes. Using a slotted spoon remove the bacon from the pan and onto paper towel. Reserve the bacon drippings in the skillet.
  • Turn the temperature up to medium heat. Add the onions to the bacon drippings along with ¼ teaspoon of salt. Cook, stirring frequently until onions start to become soft and caramelized, about 15 minutes. Transfer onions to a large bowl. Return the saucepan to the hot burner.
  • Pour the broth into the saucepan. Using a wooden spoon, scrape up any bits that have formed on the bottom of the pan. Add thyme, remaining salt and pepper to the broth. Bring broth to a simmer.
  • Add the bacon and potatoes to the mixing bowl with the onions. Stir until mixture is well-combined.
  • Spread the potatoes into the casserole dish.
  • Carefully pour the hot broth over top.
  • Dot the surface of the casserole with butter.
  • Bake uncovered for 45-55 minutes until the potatoes are fork tender and the edges are golden brown.
  • Sprinkle the cheese over the top of the casserole. Return to the oven and bake until the cheese is melted, about five minutes.
  • Remove from oven and allow potatoes to sit for 15 minutes before serving.


Prep Ahead: The potatoes can be sliced up to 24 hours in advance. However, they will start to oxidize and take on a grey hue once the surface is exposed to air. It won’t hurt you to eat them, but it doesn’t look very appetizing. To prevent this, cover the sliced potatoes with cold water and store in the fridge until you’re ready to use them. The caramelized onions can be prepared up to five days in advance and also stored in an airtight container in the fridge. Bacon can be cooked two days in advance.
Storage: Allow any leftover potatoes to cool completely. If you casserole dish comes with a lid, you can store them in that. If not, transfer the potatoes to an airtight container. Store in the refrigerator and consume within four days.
Reheating: Scalloped potatoes can be reheated in the microwave for a few minutes. Likewise, preheat the oven to 350 degrees and reheat, covered for 10 – 15 minutes until heated through.
Freezing: Once the potatoes have been fully baked, I do not recommend freezing. This will change the texture of the potatoes and they can become grainy and mushy. However, it is possible to freeze a partially baked casserole to save time later. Bake the scalloped potatoes for 30 minutes. Cool completely, then wrap well with aluminum foil. Freeze for up to two weeks. Thaw the potatoes in the refrigerator, bake for the remaining 20-25 minutes, top with cheese and bake for 10-15 minutes until the cheese is melted.


Serving: 1cup | Calories: 216kcal | Carbohydrates: 26g | Protein: 7g | Fat: 9g | Saturated Fat: 5.5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2.5g | Cholesterol: 29mg | Sodium: 821mg | Potassium: 926mg | Fiber: 4.7g