Description
Dad’s Creamy & Cheesy Au Gratin Potatoes feature layers of thinly sliced Yukon gold potatoes and onions baked in a rich, creamy cheddar cheese sauce. This comforting casserole is topped with Gruyere and Parmesan cheeses for a golden, bubbly finish, making it a perfect side dish for family dinners or holiday meals.
Ingredients
Scale
Vegetables
- 6-7 medium Yukon gold potatoes, thinly sliced
- ½ white or yellow onion, sliced
Dairy & Cheese
- 2 tablespoons salted butter
- 1 ½ cups unsweetened almond milk (or regular milk)
- 8 ounces sharp cheddar cheese, shredded
- ½ cup Gruyere cheese (optional)
- ¼ cup grated Parmesan cheese
Pantry
- ¼ cup all-purpose flour
- ½ teaspoon garlic powder
- ¾ teaspoon salt
- Freshly ground black pepper, to taste
Garnish
- Fresh parsley for garnish
Instructions
- Preheat and Prepare Dish: Preheat your oven to 375°F (190°C) and grease a 2-quart square baking dish to prevent sticking.
- Layer Potatoes and Onions: Arrange the thinly sliced Yukon gold potatoes and the sliced onions evenly in the prepared baking dish to create an even layer.
- Make the Cheese Sauce: In a saucepan over medium heat, melt the salted butter. Whisk in the all-purpose flour to create a roux, then gradually add the almond milk, whisking continuously until the mixture is smooth and has thickened to a creamy consistency.
- Add Cheese and Seasonings: Stir shredded sharp cheddar cheese into the thickened milk mixture along with garlic powder, salt, and freshly ground black pepper. Continue stirring until the cheese has fully melted and the sauce is rich and creamy.
- Combine Sauce with Potatoes: Pour the prepared cheese sauce evenly over the layered potatoes and onions in the baking dish, ensuring everything is coated thoroughly.
- Bake Covered: Cover the dish with foil to keep moisture in and bake in the preheated oven for 45 minutes until the potatoes are starting to become tender.
- Add Toppings and Finish Baking: Remove the foil and sprinkle the top with Gruyere and Parmesan cheeses. Return the dish to the oven and bake uncovered for an additional 30-45 minutes until the top is golden brown and bubbly, and the potatoes are fully cooked.
- Garnish and Serve: Once baked, garnish with fresh parsley before serving for a pop of color and freshness.
Notes
- For a richer flavor, use regular whole milk instead of almond milk if dairy is not a concern.
- Make sure to slice potatoes evenly to ensure uniform cooking times.
- Covering the dish during the first baking stage traps steam, helping to cook the potatoes through.
- Gruyere cheese is optional but adds a wonderful nutty flavor and melty texture to the topping.
- Leftovers can be refrigerated and reheated; add a splash of milk when reheating to restore creaminess.
