Description
Dad’s Creamy & Cheesy Au Gratin Potatoes is a comforting and indulgent side dish featuring thinly sliced Yukon gold potatoes baked in a rich, cheesy sauce made with sharp cheddar and optional Gruyere and Parmesan cheeses. This classic recipe combines creamy layers with a golden, bubbly crust, perfect for family dinners or holiday meals.
Ingredients
Scale
Potatoes & Onion
- 6-7 medium Yukon gold potatoes, thinly sliced
- ½ white or yellow onion, sliced
Cheese 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)
- ¼ cup grated Parmesan cheese
- Fresh parsley for garnish
Instructions
- Preheat and Prepare Dish: Preheat your oven to 375°F (190°C). Grease a 2-quart square baking dish thoroughly to prevent sticking.
- Layer Potatoes and Onions: Arrange the thinly sliced Yukon gold potatoes and sliced onions evenly in the prepared baking dish, creating an even base for the cheese sauce.
- Make the Cheese Sauce: In a medium saucepan, melt the 2 tablespoons of salted butter over medium heat. Whisk in ¼ cup of all-purpose flour to create a roux, cooking for about 1-2 minutes until lightly bubbling but not browned. Gradually add 1 ½ cups of unsweetened almond milk or regular milk, whisking continuously until the mixture is smooth and thickened.
- Add Cheese and Seasonings: Stir in 8 ounces of shredded sharp cheddar cheese until melted and combined. Add ½ teaspoon garlic powder, ¾ teaspoon salt, and freshly ground black pepper to taste, stirring well to integrate all flavors into a creamy sauce.
- 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 keep moisture in during baking.
- Bake Covered: Bake in the preheated oven for 45 minutes, allowing the potatoes to cook through and the flavors to meld.
- Add Toppings and Bake Uncovered: Carefully remove the foil. Sprinkle ½ cup of optional Gruyere cheese and ¼ cup of grated Parmesan cheese evenly over the top. Return the dish to the oven and bake uncovered for an additional 30-45 minutes, or until the top is golden brown and bubbly.
- Garnish and Serve: Remove from the oven and let cool slightly. Garnish with freshly chopped parsley before serving to add a fresh visual and flavor accent.
Notes
- For a richer sauce, use whole milk or half-and-half instead of almond milk.
- Gruyere cheese adds a nutty depth, but it’s optional if you prefer to stick to cheddar and Parmesan.
- Use a mandoline slicer for uniform potato slices that cook evenly.
- Letting the cooked dish rest for 10 minutes helps the sauce thicken and the flavors meld.
- To make it gluten-free, substitute all-purpose flour with gluten-free flour blend.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven for best results.
