Description
Dad’s Creamy & Cheesy Au Gratin Potatoes is a luscious and comforting side dish featuring layers of thinly sliced Yukon gold potatoes and onions baked in a rich, cheesy sauce made from sharp cheddar and optional Gruyere and Parmesan cheeses. This classic baked casserole is perfectly seasoned with garlic powder, salt, and black pepper, resulting in a golden brown, creamy au gratin that pairs wonderfully with any meal.
Ingredients
Scale
Potatoes & Vegetables
- 6-7 medium Yukon gold potatoes, thinly sliced
- ½ white or yellow onion, sliced
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 Dish: Preheat your oven to 375°F (190°C) and lightly grease a 2-quart square baking dish to prevent sticking and ensure easy serving.
- Layer Potatoes and Onions: Arrange the thinly sliced Yukon gold potatoes and sliced onions in alternating layers in the prepared baking dish, ensuring even distribution.
- Make the Cheese Sauce: In a medium saucepan over medium heat, melt the salted butter. Once melted, whisk in the all-purpose flour to create a roux. Gradually add the almond or regular milk while continuously whisking to prevent lumps, cooking until the mixture is smooth and thickened.
- Add Cheese and Seasonings: Stir in the shredded sharp cheddar cheese until melted and smooth. Then incorporate garlic powder, salt, and freshly ground black pepper, mixing well to create a flavorful cheese sauce.
- Combine Sauce with Potatoes: Pour the creamy cheese sauce evenly over the layered potatoes and onions, ensuring each slice is coated thoroughly.
- Bake Covered: Cover the baking dish tightly with aluminum foil and bake for 45 minutes. This allows the potatoes to begin cooking and absorb the sauce flavors.
- Add Toppings and Finish Baking: Remove the foil and sprinkle the optional Gruyere and grated Parmesan cheese evenly over the top. Return the dish to the oven and bake uncovered for an additional 30-45 minutes until the top is golden brown and bubbly, and the potatoes are tender.
- Garnish and Serve: Remove from the oven, garnish with fresh parsley for a burst of color and freshness, and serve warm.
Notes
- For a richer flavor, substitute almond milk with whole milk or half-and-half.
- If you prefer a sharper taste, increase the sharp cheddar cheese to 10 ounces.
- Gruyere cheese is optional but highly recommended for a deeper, nutty flavor.
- Let the dish rest for 5-10 minutes after baking to help the sauce thicken and enhance flavor melding.
- Use a mandoline slicer for evenly thin potato slices to ensure uniform cooking.
