Scalloped Potatoes with Bacon and Caramelized Onions

Overhead shot of a metal spoon scooping out a serving of scalloped potatoes with bacon from a white oval casserole dish.

4.84 from 6 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

Cook Time 1

Resting Time 15

Total Time 1 10

Servings people

Calories 216kcal

Author Lisa B.

Ingredients

6 slices thick-cut bacon coarsely chopped
1 yellow onion thinly sliced
1 ¼ teaspoons salt divided
1 cup 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

Instructions

Preheat oven to 425 degrees. Grease a 13 x 9-inch casserole dish.
Cook the bacon in a medium skillet over medium 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.
Add the onions to the bacon drippings along with ¼ teaspoon of salt. Cook, stirring frequently until the onions start to become soft and caramelized, about 20-30 minutes. Transfer the onions to a large bowl. Return the skillet to the hot burner.
Pour the broth into the skillet. Using a wooden spoon, scrape up any bits that have formed on the bottom of the pan. Add the thyme, remaining salt, and pepper to the broth. Bring the broth to a simmer.
Add the bacon and potatoes to the mixing bowl with the onions. Stir until the mixture is well-combined.
Spread the potatoes into the casserole dish.
Carefully pour the hot broth over the 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 it to the oven and bake until the cheese is melted, about five minutes.
Remove the potatoes from the oven and allow them to sit for 15 minutes before serving.

Video

Notes

Storage: Allow any leftover potatoes to cool completely. If you used a casserole dish that comes with a lid, you can store them in that. If not, transfer the potatoes to an airtight container or cover the casserole dish with plastic wrap. Store in the refrigerator and consume within four days.

Reheating: Scalloped potatoes with crumbled bacon 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 five minutes until the cheese is melted.

Nutrition