Description
Dad’s Creamy & Cheesy Au Gratin Potatoes are a comforting and delicious side dish featuring thinly sliced Yukon gold potatoes baked in a rich and creamy cheddar cheese sauce, topped with a golden crust of Gruyere and Parmesan cheeses. This classic recipe is perfect for family dinners or holiday meals.
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
- ½ cup Gruyere cheese (optional)
- ¼ cup grated Parmesan cheese
Garnish
- Fresh parsley for garnish
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 375°F (190°C) and grease a 2-quart square baking dish to ensure the potatoes do not stick during baking.
- Layer Potatoes and Onions: Arrange alternating layers of thinly sliced Yukon gold potatoes and sliced onions evenly in the prepared baking dish.
- Make the Cheese Sauce: In a medium saucepan over medium heat, melt the salted butter. Whisk in the all-purpose flour to create a roux. Gradually pour in the almond or regular milk, whisking continuously until the mixture becomes smooth and thickened.
- Add Cheese and Seasonings: Stir the shredded sharp cheddar cheese, garlic powder, salt, and freshly ground black pepper into the thickened sauce. Continue stirring until the cheese is fully melted and the sauce is creamy.
- Combine Sauce and Potatoes: Pour the prepared cheese sauce over the layered potatoes and onions in the baking dish, making sure the sauce is distributed evenly.
- Bake Covered: Cover the baking dish with foil and bake in the preheated oven for 45 minutes. This allows the potatoes to cook through in the creamy sauce.
- Add Cheese Toppings and Finish Baking: Remove the foil, top the gratin with the optional Gruyere cheese and grated Parmesan cheese, then return the dish to the oven. Bake uncovered for an additional 30-45 minutes, or until the top is golden brown and bubbly.
- Garnish and Serve: Once baked, garnish the au gratin potatoes with fresh parsley before serving to add a touch of color and freshness.
Notes
- Using Yukon gold potatoes provides a creamy texture and holds their shape well during baking.
- The cheese topping is optional but adds a delicious, rich crust that enhances the dish.
- Unsweetened almond milk can be used as a dairy-free alternative, but regular milk will create a richer sauce.
- For a thinner sauce, adjust the milk quantity slightly.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven to retain texture.
