Description
Dad’s Creamy & Cheesy Au Gratin Potatoes feature tender Yukon gold potatoes layered with onions, smothered in a rich, homemade cheese sauce made from sharp cheddar, gruyere, and parmesan cheeses, then baked to golden perfection. This comforting side dish combines creamy textures and cheesy flavors, perfect for family dinners or special occasions.
Ingredients
Scale
Potatoes and Onions
- 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 Oven and Prepare Dish: Preheat your oven to 375°F. Grease a 2-quart square baking dish thoroughly to prevent sticking and ensure even cooking.
- Layer Potatoes and Onions: Arrange the thinly sliced Yukon gold potatoes and sliced onions in layers within the prepared baking dish, ensuring even distribution for balanced flavor.
- Make Cheese Sauce Base: In a medium saucepan, melt the salted butter over medium heat. Gradually whisk in the all-purpose flour to create a roux. Slowly add the almond milk (or regular milk), whisking continuously until the sauce becomes smooth and thickened.
- Add Cheese and Seasonings: Stir in the shredded sharp cheddar cheese, garlic powder, salt, and freshly ground black pepper until the cheese has melted completely and the sauce is creamy and combined.
- Pour Sauce Over Potatoes: Evenly pour the prepared cheese sauce over the layered potatoes and onions in the baking dish, ensuring all layers are coated.
- Bake Covered: Cover the dish with aluminum foil and bake in the preheated oven for 45 minutes. This initial baking allows the potatoes to cook through gently and absorb the flavor.
- Add Toppings and Finish Baking: Remove the foil, sprinkle the optional gruyere cheese and grated parmesan cheese on top, then return the dish to the oven for an additional 30-45 minutes. Bake until the cheese topping is golden brown and bubbly.
- Garnish and Serve: Once baked, garnish the au gratin potatoes with fresh parsley for a pop of color and fresh flavor before serving.
Notes
- For a richer sauce, use whole milk instead of almond milk.
- Gruyere cheese is optional but adds a nutty depth to the flavor; omit if unavailable.
- Use a mandoline slicer for evenly thin potato slices to ensure even baking.
- If the top browns too quickly, cover loosely with foil during the last part of baking.
- Leftovers can be refrigerated in an airtight container for up to 3 days and reheated in the oven.
