Description
Dad’s Creamy & Cheesy Au Gratin Potatoes is a comforting and rich baked casserole featuring tender thinly sliced Yukon gold potatoes layered with onions and smothered in a luscious creamy cheese sauce made with sharp cheddar, gruyere, and parmesan. This classic dish is baked until bubbling and golden brown on top, making it the perfect side for family dinners or holiday gatherings.
Ingredients
Scale
Potatoes & Vegetables
- 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
Garnish
- Fresh parsley for garnish
Instructions
- Prepare the Oven and Dish: Preheat your oven to 375°F (190°C). Lightly grease a 2-quart square baking dish to prevent sticking and ensure easy cleanup.
- Layer Potatoes and Onions: Arrange the thinly sliced Yukon gold potatoes and sliced onions in alternating layers inside the prepared baking dish, creating an even distribution.
- Make the Cheese Sauce: In a medium saucepan over medium heat, melt the salted butter. Whisk in the all-purpose flour until it forms a smooth roux. Gradually pour in the almond milk (or regular milk), whisking continuously until the mixture is smooth and has thickened to a creamy sauce.
- Add Cheese and Seasonings: Stir in the shredded sharp cheddar cheese, garlic powder, salt, and freshly ground black pepper. Continue stirring until the cheese has melted completely and the sauce is uniform in texture and flavor.
- Combine Sauce with Potatoes: Pour the creamy cheese sauce evenly over the layered potatoes and onions, making sure all slices are well covered.
- Bake Covered: Cover the dish tightly with foil. 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 and sprinkle the gruyere cheese and grated parmesan evenly over the top. Return to the oven and bake for an additional 30 to 45 minutes, or until the top is golden brown and bubbly.
- Garnish and Serve: Once baked, remove from the oven and let it rest for a few minutes. Garnish with freshly chopped parsley before serving for a fresh burst of color and flavor.
Notes
- For creamier results, use whole milk instead of almond milk.
- Gruyere cheese is optional but adds a beautiful nutty flavor and enhances the dish’s richness.
- Make sure potatoes are sliced uniformly to ensure even cooking.
- Covering the dish during the first part of baking helps the potatoes cook thoroughly and prevents the sauce from drying out.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven for best texture.
