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
Scale
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.
