Description
Dad’s Creamy & Cheesy Au Gratin Potatoes is a luscious and comforting dish featuring thinly sliced Yukon gold potatoes smothered in a rich, creamy cheddar cheese sauce, topped with a mix of Gruyere and Parmesan cheeses for a golden, bubbly crust. Perfect as a hearty side for any family meal, this recipe balances the mild sweetness of potatoes with sharp and nutty cheeses for an indulgent treat.
Ingredients
Scale
Potatoes and Onion
- 6–7 medium Yukon gold potatoes, thinly sliced into 1/8 inch rounds (about 3 pounds by weight)
- ½ white or yellow onion, sliced
Sauce
- 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
Topping
- ½ cup Gruyere cheese (or substitute more sharp cheddar)
- ¼ cup grated Parmesan cheese
Garnish
- Fresh chopped parsley
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) to prepare for baking the au gratin potatoes.
- Prepare Potatoes and Onions: Thinly slice the Yukon gold potatoes into 1/8 inch rounds and slice the onion. Set aside separately.
- Make the Cheese Sauce: In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for about 1-2 minutes until lightly golden, creating a roux. Gradually whisk in the almond milk, ensuring no lumps form. Continue cooking, stirring frequently, until the sauce thickens, about 5-7 minutes.
- Add Cheese and Seasonings: Lower the heat and stir in the shredded sharp cheddar cheese until melted and smooth. Add garlic powder, ¾ teaspoon salt, and freshly ground black pepper to taste. Adjust seasoning as needed.
- Layer the Ingredients: In a greased baking dish, arrange half of the sliced potatoes in an even layer. Spread half the sliced onions over the potatoes. Pour half of the cheese sauce evenly on top. Repeat the layering with the remaining potatoes, onions, and cheese sauce.
- Add Cheese Topping: Sprinkle the Gruyere cheese and grated Parmesan evenly over the top of the layered potatoes and sauce.
- Bake: Cover the baking dish with foil and bake in the preheated oven for 45 minutes. Remove the foil and bake an additional 20-25 minutes until the top is golden brown and bubbly, and the potatoes are tender when pierced with a knife.
- Garnish and Serve: Remove from oven and let the dish sit for 5-10 minutes to set. Garnish with fresh chopped parsley before serving for a pop of color and freshness.
Notes
- For a richer flavor, substitute almond milk with whole milk or half-and-half.
- Ensure potatoes are sliced evenly for uniform cooking.
- You can prepare this dish a day ahead; just cover and refrigerate before baking.
- Use a mandoline slicer for consistent, thin potato slices.
- Adjust salt to taste, especially if using salted butter or different cheeses.
Keywords: au gratin potatoes, cheesy potatoes, creamy potatoes, side dish, cheesy casserole, baked potatoes, Yukon gold potatoes, comfort food