Description
Dad’s Creamy & Cheesy Au Gratin Potatoes is a comforting and rich side dish featuring layers of thinly sliced Yukon gold potatoes and onions baked in a creamy, sharp cheddar cheese sauce. Topped with Gruyere and parmesan for an irresistible golden crust, this dish is a perfect addition to any family meal or holiday feast.
Ingredients
Scale
Potatoes & Vegetables
- 6-7 medium Yukon gold potatoes, thinly sliced
- ½ white or yellow onion, sliced
Cheese 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 Baking Dish: Preheat your oven to 375°F (190°C) and grease a 2-quart square baking dish thoroughly to prevent sticking.
- Layer Potatoes and Onions: Arrange the thinly sliced Yukon gold potatoes and sliced onions evenly in the greased baking dish, creating uniform layers.
- Make Cheese Sauce: In a medium saucepan over medium heat, melt the salted butter. Whisk in the flour to form a roux, cooking for about 1-2 minutes until slightly golden. Gradually whisk in the almond milk, stirring continuously until the mixture is smooth and thickened.
- Add Cheese and Seasonings: Remove the sauce from heat and stir in the shredded sharp cheddar cheese, garlic powder, salt, and freshly ground black pepper. Mix until the cheese is fully melted and the sauce is creamy.
- Combine Sauce with Potatoes: Pour the prepared cheese sauce evenly over the layered potatoes and onions, ensuring all parts are covered.
- Bake Covered: Cover the dish with aluminum foil and bake in the preheated oven for 45 minutes, allowing the potatoes to soften and the flavors to meld.
- Add Toppings and Finish Baking: Remove the foil, sprinkle the top with Gruyere cheese and grated parmesan, then return to the oven and bake uncovered for an additional 30-45 minutes until the top is golden brown and bubbly.
- Garnish and Serve: Once baked, remove from oven and let it rest for a few minutes. Garnish with freshly chopped parsley before serving warm.
Notes
- Use a mandoline slicer to ensure thin, even potato slices for consistent cooking.
- Gruyere cheese is optional but adds a rich, nutty flavor that complements the sharp cheddar.
- For a richer sauce, use whole milk or half-and-half instead of almond milk.
- If you prefer a crispier top, broil for 2-3 minutes at the end of baking, watching closely to prevent burning.
- This dish can be prepared a day ahead and baked before serving for convenience.
