If you’ve been hunting for a recipe that brings comfort, cheese, and a little bit of elegance all to your dinner table, then you are in for such a treat with Dad’s Creamy & Cheesy Au Gratin Potatoes Recipe. This beloved dish features tender Yukon gold potatoes layered with a rich, velvety cheese sauce and crowned with a golden, bubbly top that’s simply irresistible. Every scoop delivers a perfect balance of creamy texture and sharp, cheesy goodness that makes it a showstopper for family dinners or holiday feasts. Once you try this recipe, it’s sure to become one of your trusted go-to favorites, just like it is in our home.
Ingredients You’ll Need
This recipe uses simple yet crucial ingredients that work harmoniously to create those luscious layers and deep flavors. Each component plays its part by adding creaminess, sharpness, or that perfect crispy topping to elevate the dish.
- Yukon gold potatoes: Their creamy texture and buttery flavor make them ideal for au gratin.
- White or yellow onion: Provides a subtle sweetness that balances the richness.
- Salted butter: Adds depth and the base for the creamy sauce.
- All-purpose flour: Essential for thickening the cheese sauce perfectly.
- Unsweetened almond milk (or regular milk): Creates that dreamy, silky base for the sauce without overpowering flavors.
- Sharp cheddar cheese: The heart of the recipe for that bold, cheesy punch.
- Garlic powder: Gives a warm, aromatic hint to elevate the taste.
- Salt and freshly ground black pepper: To season and enhance every element.
- Gruyere cheese (optional): Adds nuttiness and a deliciously rich golden crust on top.
- Grated parmesan: Sprinkled on top for a savory, crisp finish.
- Fresh parsley: The bright, fresh garnish that cuts through the richness beautifully.
How to Make Dad’s Creamy & Cheesy Au Gratin Potatoes Recipe
Step 1: Prepare Your Oven and Dish
Start by preheating your oven to 375°F and greasing a 2-quart square baking dish. This warm-up step ensures your potatoes bake evenly and prevents sticking, making cleanup a breeze after you enjoy this cheesy delight.
Step 2: Layer the Potatoes and Onions
Thinly slice the Yukon gold potatoes and onions, then layer them evenly in the baking dish. Each layer adds to the depth of flavor, with onions bringing subtle sweetness that complements the creamy sauce perfectly.
Step 3: Make the Creamy Cheese Sauce
In a saucepan, melt the salted butter over medium heat. Whisk in the flour vigorously to form a smooth paste, then gradually add the milk while continuing to whisk until the mixture thickens into a rich, silky sauce. This step is the foundation of the luscious texture that Dad’s Creamy & Cheesy Au Gratin Potatoes Recipe is famous for.
Step 4: Incorporate Cheese and Seasonings
Stir in shredded sharp cheddar cheese, garlic powder, salt, and freshly ground black pepper to the sauce until the cheese melts completely. This cheesy mixture will envelop the potatoes in that unmistakable creamy, savory goodness.
Step 5: Pour the Sauce Over the Layers
Generously pour the cheese sauce over the layered potatoes and onions, making sure every slice is well coated. This step ensures every bite bursts with creamy, cheesy flavor.
Step 6: Bake and Add Final Cheese Toppings
Cover the dish with foil and bake for 45 minutes. Then, remove the foil and sprinkle the optional gruyere and parmesan cheeses on top. Continue baking for an additional 30 to 45 minutes until the crispy, golden crust forms, signaling that perfect cheesy finish.
Step 7: Garnish and Serve
Once baked to golden perfection, let the dish sit for a few minutes before garnishing with fresh parsley. This not only adds a pop of color but also a fresh note that balances the richness beautifully.
How to Serve Dad’s Creamy & Cheesy Au Gratin Potatoes Recipe
Garnishes
Fresh parsley is a classic choice to brighten the dish, but you can also experiment with chives or a sprinkle of smoked paprika for a subtle twist. A little herbaceousness brings life and a touch of elegance to every bite.
Side Dishes
This creamy au gratin is a stellar side for roasted meats like chicken, beef, or ham. Pairing it with crisp green vegetables or a simple salad adds texture contrast and rounds out the meal with freshness.
Creative Ways to Present
For special occasions, try serving the au gratin in individual ramekins or mini cast iron skillets—they make for stunning personal portions. You can also top with crispy bacon bits or caramelized onions to add another layer of flavor and texture.
Make Ahead and Storage
Storing Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen after resting, making your next meal just as satisfying and comforting.
Freezing
You can freeze the au gratin potatoes before the final bake by wrapping the dish tightly. When ready, thaw overnight and bake as directed, adding extra time to ensure it’s heated completely through. This is a fantastic way to prepare ahead for big gatherings.
Reheating
Reheat leftovers in a preheated oven at 350°F for 15 to 20 minutes, or until warmed through and bubbly. Avoid microwaving if possible to maintain that crisp golden crust on top.
FAQs
Can I use a different type of potato?
While Yukon gold potatoes provide the best creamy texture, russets or red potatoes can be used as alternatives. Just note that the texture and flavor will vary slightly.
Is it possible to make this recipe dairy-free?
Yes! By using unsweetened almond milk, dairy-free butter substitutes, and dairy-free cheddar style cheese, you can enjoy a deliciously creamy and cheesy au gratin that fits dairy-free diets.
Why do I need to cover the dish with foil during baking?
Covering prevents the cheese sauce from drying out or burning in the initial baking phase, helping the potatoes cook evenly while locking in moisture.
Can I prepare this dish ahead of time before baking?
Absolutely! You can assemble everything the day before, keep it covered and refrigerated, then bake it fresh before serving for convenience without sacrificing quality.
What can I substitute for gruyere cheese if I don’t have any?
If gruyere isn’t available, mozzarella or even Swiss cheese makes a good substitute, bringing that melty, slightly nutty flavor that complements the cheddar and parmesan nicely.
Final Thoughts
Now that you’ve got the full scoop on making Dad’s Creamy & Cheesy Au Gratin Potatoes Recipe, I hope you feel inspired to bring this lovely, warm dish into your kitchen. It’s perfect for cozy nights, special occasions, or any time you want to indulge in something truly comforting. Trust me, once you taste the creamy layers and that golden cheesy crust, it will become a recipe you cherish forever!
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Dad’s Creamy & Cheesy Au Gratin Potatoes Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 35 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
Description
Dad’s Creamy & Cheesy Au Gratin Potatoes is a rich and comforting side dish featuring thinly sliced Yukon gold potatoes baked in a smooth, cheesy sauce. This classic recipe layers tender potatoes and onions with a velvety cheddar cheese sauce, topped with Gruyere and Parmesan for a golden, bubbly crust. Perfect for holiday dinners or any cozy meal.
Ingredients
Vegetables
- 6–7 medium Yukon gold potatoes, thinly sliced
- ½ white or yellow onion, sliced
Dairy & Butter
- 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
Dry Ingredients & Seasonings
- ¼ cup all-purpose flour
- ½ teaspoon garlic powder
- ¾ teaspoon salt
- Freshly ground black pepper, to taste
- Fresh parsley for garnish
Instructions
- Preheat and Prepare Dish: Preheat your oven to 375°F (190°C) and generously grease a 2-quart square baking dish to prevent sticking.
- Layer Potatoes and Onions: Arrange the thinly sliced Yukon gold potatoes and sliced onions evenly in the prepared baking dish, creating a layered base for the sauce.
- Make the Cheese Sauce: In a medium saucepan, melt the salted butter over medium heat. Whisk in the flour to form a roux, cooking for about 1-2 minutes until slightly golden. Gradually add the milk, whisking constantly to avoid lumps, and cook until the mixture thickens and is smooth.
- Add Cheese and Seasonings: Stir in the shredded cheddar cheese, garlic powder, salt, and freshly ground black pepper until the cheese melts completely and the sauce is creamy and combined.
- Combine and Bake: Pour the cheese sauce evenly over the layered potatoes and onions. Cover the baking dish with foil to retain moisture.
- First Bake: Bake covered for 45 minutes at 375°F to allow the potatoes to cook through and absorb the sauce.
- Add Toppings and Final Bake: Remove the foil, sprinkle the Gruyere cheese and grated Parmesan evenly over the top. Return the dish to the oven and bake uncovered for an additional 30-45 minutes, or until the top is golden brown and bubbly.
- Garnish and Serve: Once baked, garnish with freshly chopped parsley to add a pop of color and freshness before serving.
Notes
- For a creamier dish, use whole milk instead of almond milk.
- Gruyere cheese is optional but adds a wonderful nutty flavor and helps create a beautiful crust.
- Let the baked potatoes sit for 5-10 minutes after removing from the oven to help the sauce thicken further.
- Use Yukon gold potatoes because of their creamy texture; russet potatoes may yield a different texture.
- The recipe can be made ahead up to the point of baking; cover and refrigerate, then bake when ready.
