Description
Dad’s Creamy & Cheesy Au Gratin Potatoes features tender Yukon gold potatoes baked in a rich, velvety cheese sauce made from sharp cheddar, Gruyere, and Parmesan. This comforting casserole is layered with onions and seasoned with garlic powder, salt, and pepper, then baked to golden perfection for a classic, crowd-pleasing side dish ideal for family dinners or holidays.
Ingredients
Scale
Potatoes and 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 & Garnish
- 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) and grease a 2-quart square baking dish to prevent sticking and ensure even cooking.
- Layer Potatoes and Onions: Arrange thinly sliced Yukon gold potatoes and sliced onions alternately in the baking dish, creating even layers for balanced flavor and texture.
- Make Cheese Sauce: In a medium saucepan, melt the salted butter over medium heat. Whisk in the all-purpose flour to form a roux, cooking briefly until smooth. Gradually pour in the almond or regular milk, whisking continuously to avoid lumps, and cook until the sauce thickens and is smooth.
- Add Cheese and Seasonings: Stir in shredded sharp cheddar cheese, garlic powder, salt, and freshly ground black pepper until the cheese melts fully and the sauce is creamy and well combined.
- Combine and Cover: Pour the prepared cheese sauce evenly over the layered potatoes and onions in the baking dish. Cover with aluminum foil to trap moisture during the initial baking.
- Bake Covered and Uncovered: Bake covered for 45 minutes. Then remove the foil, sprinkle the Gruyere and Parmesan cheeses on top, and continue baking uncovered for an additional 30 to 45 minutes until the potatoes are tender and the top is golden brown and bubbly.
- Garnish and Serve: Once baked, garnish with fresh parsley for a bright pop of color and fresh flavor before serving warm as a delicious side dish.
Notes
- Use Yukon gold potatoes for their creamy texture and ability to hold shape during baking.
- Substitute almond milk with any milk of choice for desired creaminess and dietary preference.
- Covering the dish during the first half of baking helps cook the potatoes thoroughly and retain moisture.
- If you prefer a stronger cheese flavor, increase the sharp cheddar or Gruyere quantities slightly.
- Freshly ground black pepper can be adjusted to taste according to preference.
- Let the casserole rest 5-10 minutes after baking for easier serving and better flavor development.
