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Preheat oven to 350°F (175°C) and lightly grease a 9x13-inch or deep 9x9-inch baking dish with butter.
Heat olive oil in a skillet over medium heat. Add sliced onions with a pinch of salt and pepper. Cook, stirring occasionally, for 15–20 minutes until deeply caramelized. Remove and set aside.
Cook bacon until crisp, then crumble and set aside.
In a saucepan, melt butter over medium heat. Whisk in flour and cook for 2 minutes. Slowly whisk in milk and simmer 2–3 minutes until thickened and smooth. Season with salt and pepper, then remove from heat.
Layer half of the sliced potatoes in the baking dish. Top with half of the caramelized onions, half of the bacon, and half of the shredded cheeses. Pour half of the cream sauce evenly over the layer.
Repeat the layering process with remaining potatoes, onions, bacon, cheese, and cream sauce.
Cover tightly with foil and bake for 1 hour. Remove foil and bake an additional 30 minutes until potatoes are fork-tender and top is golden and bubbly.
Remove from oven and let rest for 10–15 minutes before serving to allow the sauce to set.