Description
Dad’s Creamy & Cheesy Au Gratin Potatoes is a rich, comforting casserole featuring layers of thinly sliced Yukon gold potatoes and onions baked in a luscious cheddar cheese sauce. Enhanced with garlic powder and a blend of Gruyere and Parmesan cheeses for a golden crust, this dish is perfect as a hearty side for family meals.
Ingredients
Scale
Potatoes & Vegetables
- 6-7 medium Yukon gold potatoes, thinly sliced
- ½ white or yellow onion, sliced
Sauce
- 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
Toppings
- ½ cup Gruyere cheese (optional), shredded
- ¼ cup grated Parmesan cheese
- Fresh parsley for garnish
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 375°F (190°C). Lightly grease a 2-quart square baking dish to prevent sticking.
- Layer Potatoes and Onions: Arrange a layer of thinly sliced Yukon gold potatoes in the bottom of the baking dish, followed by a layer of sliced onions. You can repeat to create even layers as desired.
- Make Cheese Sauce: In a medium saucepan over medium heat, melt the salted butter. Whisk in the flour to create a roux and cook for about 1-2 minutes to eliminate raw flour taste. Gradually whisk in the milk (almond or regular), stirring constantly until the mixture becomes smooth and thickened, about 3-5 minutes.
- Add Flavor and Cheese: Stir in the shredded sharp cheddar cheese, garlic powder, salt, and freshly ground black pepper. Continue stirring until the cheese is fully melted and the sauce is creamy and uniform.
- Assemble and Cover: Pour the cheese sauce evenly over the layered potatoes and onions in the baking dish. Cover the dish tightly with aluminum foil to retain moisture during baking.
- Bake Covered: Bake the covered dish in the preheated oven for 45 minutes to allow the potatoes to soften and absorb the flavors.
- Top with Additional Cheeses and Finish Baking: Carefully remove the foil. Sprinkle the Gruyere cheese and grated Parmesan evenly on top. Return the dish to the oven, uncovered, and bake for an additional 30-45 minutes until the top is golden brown and bubbly, and the potatoes are fully tender.
- Garnish and Serve: Remove from the oven and let it cool slightly. Garnish with fresh parsley before serving to add a fresh note and color contrast.
Notes
- Use Yukon gold potatoes for their creamy texture and ability to hold shape during baking.
- The Gruyere cheese topping is optional but adds a rich, nutty flavor and beautiful melting texture.
- For a thinner sauce, add a bit more milk; for thicker, reduce slightly.
- Covering the dish for the first part of baking helps the potatoes cook evenly and prevents drying out.
- This dish pairs beautifully with roasted meats or a fresh green salad for a balanced meal.
