Description
Dad’s Creamy & Cheesy Au Gratin Potatoes is a comforting and indulgent side dish featuring thinly sliced Yukon gold potatoes baked in a rich and cheesy sauce made from sharp cheddar, Gruyere, and Parmesan cheeses. This classic recipe is perfect for family dinners or special occasions, offering a perfectly golden, bubbly, and creamy potato bake with a savory blend of flavors and a delightful crispy cheese topping.
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 and Prepare Baking Dish: Preheat your oven to 375°F (190°C). 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 prepared baking dish, creating layers for even cooking.
- Make the Cheese Sauce: In a saucepan over medium heat, melt the salted butter. Whisk in the all-purpose flour to create a roux, cooking for about 1-2 minutes. Gradually add the almond or regular milk while continuously whisking to avoid lumps. Continue whisking until the sauce thickens and becomes smooth.
- Add Cheese and Seasonings: Remove the saucepan from heat and stir in the shredded sharp cheddar cheese, garlic powder, salt, and freshly ground black pepper until the cheese melts and the sauce is creamy and well combined.
- Combine Sauce with Potatoes: Pour the prepared cheese sauce evenly over the layered potatoes and onions in the baking dish, ensuring everything is well coated.
- Bake Covered: Cover the baking dish with aluminum foil and bake in the preheated oven for 45 minutes. This step allows the potatoes to cook through and soak up the cheese sauce.
- Add Toppings and Continue Baking: Remove the foil carefully, then sprinkle the Gruyere cheese and grated Parmesan evenly over the top. Return the dish to the oven and bake uncovered for an additional 30 to 45 minutes until the cheese topping is golden brown and bubbly.
- Garnish and Serve: Once baked, remove from the oven and let it cool slightly. Garnish with freshly chopped parsley before serving to add a bright, fresh flavor and appealing color.
Notes
- You can substitute regular milk for almond milk if preferred.
- The Gruyere cheese is optional but recommended for added flavor complexity.
- For extra crispiness, broil the top cheese layer for 2-3 minutes at the end of baking, watching closely to avoid burning.
- Use a mandoline slicer for uniformly thin potato slices to ensure even cooking.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven for best texture.
