Description
Dad’s Creamy & Cheesy Au Gratin Potatoes is a comforting, rich casserole featuring tender Yukon gold potatoes layered with onions and smothered in a luscious cheddar cheese sauce. This classic side dish bakes until bubbly and golden brown, topped with a mix of gruyere and parmesan cheeses for an irresistible crust, then garnished with fresh parsley for a bright finish. Perfect for holiday dinners or cozy family meals.
Ingredients
Scale
Potatoes and 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 and 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). 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 onions evenly in the greased baking dish, creating a nice layered base for the sauce.
- Make Cheese Sauce: In a medium saucepan over medium heat, melt the salted butter. Whisk in the flour steadily to form a smooth roux, then gradually add the almond or regular milk while continuing to whisk until the mixture is smooth and thickens into a creamy sauce.
- Add Cheese and Seasonings: Stir in the shredded sharp cheddar cheese, garlic powder, salt, and freshly ground black pepper. Continue stirring until the cheese has fully melted and the sauce is well combined.
- Assemble and Cover: Pour the creamy cheese sauce evenly over the layered potatoes and onions in the baking dish. Cover the dish tightly with aluminum foil to keep moisture in during baking.
- Bake Covered: Place the covered baking dish in the oven and bake for 45 minutes, allowing the potatoes to cook through and absorb the sauce.
- Add Toppings and Continue Baking: Remove the foil carefully, then evenly sprinkle the gruyere cheese and grated parmesan over the top. Return the dish to the oven and bake uncovered for an additional 30 to 45 minutes until the topping is golden brown and bubbly.
- Garnish and Serve: Once baked, remove the dish from the oven and garnish with fresh parsley for a burst of color and flavor. Serve warm as a decadent side dish.
Notes
- The optional gruyere cheese adds a nutty flavor and creamy texture that elevates the dish, but you can omit it for a simpler version.
- Using Yukon gold potatoes provides a creamy texture when cooked, but russets can be substituted if desired.
- For a dairy-free version, use unsweetened almond milk and vegan cheese alternatives.
- Ensuring the potatoes are sliced thinly and evenly helps them cook uniformly within the baking time.
- Covering the casserole during the first part of baking prevents the potatoes from drying out.
