Description
Dad’s Creamy & Cheesy Au Gratin Potatoes is a comforting baked casserole featuring thinly sliced Yukon gold potatoes layered with onions, smothered in a rich, creamy cheese sauce made with sharp cheddar, garlic, and a blend of cheeses. This classic side dish is topped with a golden brown crust of gruyere and parmesan, making it a perfect hearty accompaniment for family dinners and special occasions.
Ingredients
Scale
Potatoes & Vegetables
- 6-7 medium Yukon gold potatoes, thinly sliced
- ½ white or yellow onion, sliced
Cheese Sauce & Toppings
- 2 tablespoons salted butter
- ¼ cup all-purpose flour
- 1 ½ cups unsweetened almond milk (or regular milk)
- 8 ounces sharp cheddar cheese, shredded
- ½ teaspoon garlic powder
- ¾ teaspoon salt
- Freshly ground black pepper, to taste
- ½ cup gruyere cheese (optional)
- ¼ cup grated parmesan
- Fresh parsley for garnish
Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C) and grease a 2-quart square baking dish thoroughly to prevent sticking.
- Layer Potatoes and Onions: Arrange a layer of the thinly sliced Yukon gold potatoes evenly in the baking dish, then add a layer of sliced onions. Repeat layers if needed until all potatoes and onions are used.
- Make Cheese Sauce: In a medium saucepan over medium heat, melt the salted butter. Whisk in the all-purpose flour and cook briefly to form a roux. Gradually whisk in the almond milk, stirring continuously until the mixture is smooth and thickened.
- Add Cheese and Seasoning: Stir in the shredded sharp cheddar cheese along with garlic powder, salt, and freshly ground black pepper until the cheese melts completely and the sauce is creamy and smooth.
- Combine Sauce with Potatoes: Pour the warm cheese sauce evenly over the layered potatoes and onions in the baking dish, ensuring all layers are covered.
- Bake Covered: Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 45 minutes to allow the potatoes to soften and the flavors to meld.
- Add Toppings and Finish Baking: Remove the foil, sprinkle the top with gruyere cheese and grated parmesan, then continue baking uncovered for an additional 30 to 45 minutes until the top is golden brown and bubbly.
- Garnish and Serve: Once baked, remove from the oven and garnish with fresh parsley before serving to add color and freshness.
Notes
- For a richer flavor, use whole milk instead of almond milk if preferred.
- Gruyere cheese is optional but highly recommended for a deeper cheesy flavor and better browning.
- Ensure potatoes are sliced thinly for even cooking; a mandoline slicer works well.
- Covering with foil initially helps to steam the potatoes so they cook through without drying out.
- This dish pairs wonderfully with roasted meats or as a comforting vegetarian main with a side salad.
- The recipe can be made a day ahead and reheated in the oven covered with foil to maintain creaminess.
