Name: Dad’s Creamy & Cheesy Au Gratin Potatoes Recipe
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 6-7 medium Yukon gold potatoes, thinly sliced into 1/8 inch rounds (about 3 pounds by weight); ½ white or yellow onion, sliced; 2 tablespoons salted butter; ¼ cup all-purpose flour (whole wheat, all-purpose, or gluten-free 1:1 flour also work); 1 ½ cups unsweetened almond milk (can substitute regular, skim, or whole milk); 8 ounces sharp cheddar cheese, shredded (about 2 heaping cups); ½ teaspoon garlic powder; ¾ teaspoon salt, plus more to taste; Freshly ground black pepper, to taste; ½ cup Gruyere cheese (or substitute more sharp cheddar); ¼ cup grated Parmesan cheese; Fresh chopped parsley

Oh, you’ve got to try Dad’s Creamy & Cheesy Au Gratin Potatoes Recipe—it’s honestly one of those comforting dishes that feels like a warm hug on a plate. I remember my dad making this for every family holiday, and it was always the first thing to disappear from the table. The rich creaminess and that cheesy crust on top? Absolute perfection. Whether you’re bringing a side dish to a potluck or just craving something super cozy, these au gratin potatoes hit all the right notes.

What I love most about Dad’s Creamy & Cheesy Au Gratin Potatoes Recipe is how approachable it is—no fancy ingredients required, just good potatoes and lots of cheese. Plus, it’s versatile enough to tweak for your tastes, but straightforward enough to nail on your first try. If you’re ready to make a crowd-pleaser that doubles as a family favorite, let’s get those potatoes sliced and ready for some cheesy magic!

Ingredients You’ll Need

These ingredients all come together beautifully to create layers of creamy, cheesy goodness with just the right amount of onion sharpness and seasoning. Keep an eye out for fresh Yukon Gold potatoes—they hold their shape well without getting gummy, which is key to a great au gratin.

Yukon Gold potatoes: Their buttery flavor and firm texture work perfectly for slicing thin and baking into creamy layers.
White or yellow onion: Adds a mild sweetness that balances the cheese richness.
Salted butter: Essential for making the roux that thickens your sauce.
All-purpose flour: The base for your creamy sauce—whole wheat or gluten-free flours can work too if that’s your preference.
Unsweetened almond milk: I sometimes swap this for regular milk—either way, it keeps the sauce smooth without weighing it down.
Sharp cheddar cheese: The star player for that bold cheesy flavor; freshly shredded melts best.
Garlic powder: For a subtle savory kick.
Salt and freshly ground black pepper: Seasoning is everything here—add a bit at a time and taste as you go!
Gruyere cheese: Use it for the topping if you want a rich, slightly nutty crust.
Parmesan cheese: Adds a sharp, salty finish to the cheesy topping.
Fresh chopped parsley: A sprinkle to brighten up the whole dish just before serving.

Variations

I love making this recipe my own depending on the season or what’s in the fridge. Feel free to swap cheeses, add herbs, or even throw in a few extras to make it yours.

Make it spicy: Adding a pinch of cayenne or smoked paprika gives this classic an exciting twist—my family can’t get enough!
Herb infused: Fresh thyme or rosemary in the sauce gives a lovely fragrant note, especially during winter holidays.
Dairy-free version: Use dairy-free cheeses and almond or oat milk; it still turns out creamy but keeps it lighter for those avoiding dairy.
Healthier swap: Use half cauliflower florets sliced thinly alongside the potatoes to cut carbs and add vegetable goodness.

How to Make Dad’s Creamy & Cheesy Au Gratin Potatoes Recipe

Step 1: Slice the Potatoes and Onions Thinly

To get that luscious, even layering, slice your Yukon Gold potatoes into thin rounds—about 1/8-inch thick is ideal. I find a mandoline really speeds this up and gives consistent slices, but a sharp knife works fine if you’re steady. Don’t forget to slice your onions nice and thin too; they’ll blend in perfectly and add just the right flavor without overpowering.

Step 2: Make the Creamy Sauce Base

Start by melting the butter in a medium saucepan over medium heat, then whisk in the flour to create a smooth roux. Stir constantly for 2-3 minutes to cook out the raw flour taste. Slowly pour in your almond milk (or milk of choice), whisking continuously to keep it lump-free. Once the sauce thickens and coats the back of a spoon, stir in your shredded sharp cheddar cheese, garlic powder, salt, and pepper. Taste and adjust the seasoning if needed. This cheesy sauce is the heart of Dad’s Creamy & Cheesy Au Gratin Potatoes Recipe, so take your time here!

Step 3: Layer and Assemble

Grab a buttered baking dish and start layering. Begin with a layer of potatoes, then a few onion slices, and drizzle some of your cheesy sauce over it. Repeat until all potatoes and onions are used, finishing with a generous pour of the sauce on top. Sprinkle the Gruyere and Parmesan cheeses evenly over the surface to get that golden, bubbly crust.

Step 4: Bake Until Golden and Bubbling

Bake in a preheated oven at 350°F (175°C) for about 60-70 minutes. You’ll know it’s ready when the top is golden brown and bubbling, and the potatoes are tender when pierced with a fork. If the top is browning too quickly, cover loosely with foil for the last 15 minutes to avoid burning. Let it rest for 10 minutes off the heat; this helps the sauce thicken up a bit more and makes serving easier.

How to Serve Dad’s Creamy & Cheesy Au Gratin Potatoes Recipe

A white square baking dish filled with a layered potato casserole that has a golden brown top with some darker browned spots and melted cheese. The dish shows several even layers of thinly sliced yellow potatoes with a creamy sauce in between. Green parsley bits are sprinkled on top. A golden spoon held by a woman's hand is lifting a portion, revealing the soft texture of the cooked potato slices with browned edges. The background is a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I always top my au gratin potatoes with fresh chopped parsley—it adds a pop of color and a touch of freshness that balances all that cheese. A little cracked black pepper over the top right before serving is also a simple but lovely finishing touch.

Side Dishes

These creamy potatoes pair beautifully with roasted or grilled meats like chicken, steak, or pork chops. I also love them with a simple green salad or steamed veggies to keep the meal balanced without overshadowing the rich potatoes.

Creative Ways to Present

For special occasions, try making this recipe in individual ramekins for charming personal portions. It makes serving easier and looks so cute on the table. Another favorite trick is to add a layer of crispy bacon or caramelized onions between layers for an extra flavor boost that always impresses guests.

Make Ahead and Storage

Storing Leftovers

I like to let leftovers cool completely before storing them in airtight containers to keep flavors fresh. They usually last about 3-4 days in the fridge. Just make sure to reheat gently so the potatoes don’t dry out.

Freezing

Dad’s Creamy & Cheesy Au Gratin Potatoes Recipe freezes well if you wrap it tightly in foil and then plastic wrap or use a freezer-safe container. When you’re ready to enjoy, thaw overnight in the fridge and then bake until heated through and bubbly again.

Reheating

To reheat, I recommend warming the potatoes in a 350°F oven, covered with foil to keep moisture in, for about 20-25 minutes. This brings back the creamy texture and melts everything perfectly without drying out the edges.

FAQs

Can I use a different type of potato for Dad’s Creamy & Cheesy Au Gratin Potatoes Recipe?

While Yukon Gold potatoes are my favorite for their creamy texture and buttery flavor, you can use Russet potatoes too. Just keep in mind Russets tend to be starchier and might create a slightly different, a bit fluffier texture. Thin slicing and layering remain key no matter which potato you choose.
What cheese works best in this recipe?

Sharp cheddar cheese is the classic choice here for its bold flavor and meltability. Adding Gruyere and Parmesan on top gives extra depth and a beautiful golden crust. For a milder taste, you could mix in mozzarella, but don’t skip the sharp cheddar—it packs the punch.
How do I stop the top from getting too brown?

If the top gets too dark before the potatoes are tender, just cover the dish loosely with aluminum foil and continue baking. This traps moisture and slows browning while letting your potatoes cook through perfectly.
Can I prepare Dad’s Creamy & Cheesy Au Gratin Potatoes Recipe ahead of time?

Absolutely! You can assemble the dish fully, cover it tightly, and refrigerate it up to 24 hours before baking. When ready, pop it straight into the oven—just add extra baking time since it’ll start cold.
Is this recipe gluten-free?

It can be! Just swap all-purpose flour for a gluten-free 1:1 baking flour blend, and make sure your cheeses and milk alternatives are gluten-free too. The texture might vary slightly but the flavor stays delicious.

Final Thoughts

This recipe is truly close to my heart because it’s a little piece of family tradition on a plate. Every time I make Dad’s Creamy & Cheesy Au Gratin Potatoes Recipe, it brings back those cozy moments around the dinner table filled with laughter and good food. I’m confident you’ll love how easy it is to make and how deeply satisfying it tastes. Trust me—once you give this recipe a try, it’ll become one of your go-to comfort foods too.