If you’re searching for the ultimate comfort food side dish that feels like a warm hug, look no further than Dad’s Creamy & Cheesy Au Gratin Potatoes Recipe. This dish combines thinly sliced Yukon gold potatoes with layers of rich, creamy cheese sauce, baked to a golden perfection that will have everyone asking for seconds. The balance of sharp cheddar, nutty gruyere, and parmesan creates a depth of flavor that’s truly irresistible, making it the star of any meal or family gathering. Trust me, once you try this recipe, it’ll become a beloved classic in your recipe rotation!
Ingredients You’ll Need
These ingredients are straightforward but absolutely essential for building the luscious texture and flavor of Dad’s Creamy & Cheesy Au Gratin Potatoes Recipe. Each item plays a crucial role, from the tender Yukon gold potatoes that hold their shape, to the rich mix of cheeses that create a velvety sauce with a perfect golden crust.
- 6-7 medium Yukon gold potatoes: Their creamy texture and thin skins make them ideal for layering and absorbing flavor.
- ½ white or yellow onion: Adds a subtle sweetness and gentle bite that complements the cheese.
- 2 tablespoons salted butter: Helps create a rich roux base for the sauce and adds depth of flavor.
- ¼ cup all-purpose flour: Thickens the sauce to that silky consistency that clings perfectly to every potato slice.
- 1 ½ cups unsweetened almond milk (or regular milk): The creamy liquid that forms the heart of the sauce; choose your preference!
- 8 ounces sharp cheddar cheese, shredded: Provides the bold, tangy flavor and cheesy richness everyone loves.
- ½ teaspoon garlic powder: Infuses the dish with a warm, savory undertone without overpowering it.
- ¾ teaspoon salt: Essential to enhance all the natural and added flavors.
- Freshly ground black pepper: Adds a little kick and balances the creaminess.
- ½ cup gruyere cheese (optional): Melts beautifully and brings a nutty sophistication to the topping.
- ¼ cup grated parmesan: Creates a crispy, flavorful crust that is truly irresistible.
- Fresh parsley for garnish: Adds a bright, fresh note to finish the dish.
How to Make Dad’s Creamy & Cheesy Au Gratin Potatoes Recipe
Step 1: Preheat and Prepare
Start by preheating your oven to 375°F and grease a 2-quart square baking dish. This ensures your potatoes won’t stick and will bake evenly, setting the stage for those crispy edges and creamy layers we’re eagerly anticipating.
Step 2: Layer the Potatoes and Onions
Carefully layer the thinly sliced Yukon gold potatoes and onions in your greased dish. Don’t rush this step — it’s all about creating even layers so every bite gets a perfect balance of tender potato and gently sweet onion.
Step 3: Make the Creamy Cheese Sauce
On the stove, melt the butter in a saucepan over medium heat. Whisk in the flour to form a smooth roux, then slowly add your almond or regular milk, whisking continuously until the mixture thickens beautifully. This creamy base is what transforms simple potatoes into a decadent feast.
Step 4: Add the Cheese and Seasonings
Stir in the sharp cheddar cheese along with garlic powder, salt, and freshly ground black pepper. Melt it all together until silky and smooth, then pour this luscious sauce evenly over the potatoes and onions. This step ensures every slice gets coated in cheesy goodness.
Step 5: Bake Covered
Cover the dish with foil to prevent the top from browning too fast, and bake for 45 minutes. This slow bake allows the potatoes to soften perfectly while infusing them with that creamy sauce.
Step 6: Add the Final Cheese Toppings and Brown
Remove the foil and sprinkle the gruyere and parmesan cheeses on top for that extra layer of flavor and color. Bake uncovered for an additional 30 to 45 minutes until the surface is golden brown and bubbling. The gruyere and parmesan create an irresistible crust that really elevates Dad’s Creamy & Cheesy Au Gratin Potatoes Recipe to a whole new level.
Step 7: Garnish and Serve
Once out of the oven, generously garnish with fresh parsley. This not only adds a pop of vibrant green but also a fresh contrast to the rich dish.
How to Serve Dad’s Creamy & Cheesy Au Gratin Potatoes Recipe
Garnishes
Fresh parsley is a classic garnish, adding color and a light herbal note that cuts through the richness. For a little extra flair, sprinkle some finely chopped chives or a dash of smoked paprika to add a subtle smoky depth.
Side Dishes
This recipe pairs wonderfully with a crisp green salad or sautéed vegetables to balance its richness. It’s also a fantastic complement to roasted meats like chicken, beef, or pork, making it a versatile side that can dress up weeknight dinners or holiday feasts alike.
Creative Ways to Present
Try making individual ramekin servings of Dad’s Creamy & Cheesy Au Gratin Potatoes Recipe for a formal dinner or entertaining guests. You can even layer in some cooked bacon bits or caramelized onions for extra indulgence, turning this simple classic into your signature dish.
Make Ahead and Storage
Storing Leftovers
Leftover au gratin potatoes keep beautifully in an airtight container in the fridge for up to 3 days. When refrigerated, the flavors actually develop even more, making the second helping just as delightful as the first.
Freezing
If you want to save some for later, this dish freezes well. Just cool it completely, wrap tightly with foil, and place it in a freezer-safe container for up to 2 months. It’s an easy way to enjoy a homemade comfort food meal on a busy night.
Reheating
To reheat, thaw overnight in the fridge if frozen, then cover with foil and warm in a 350°F oven until heated through, about 20 to 30 minutes. To refresh the crispy topping, remove the foil during the last 10 minutes of heating.
FAQs
Can I use potatoes other than Yukon gold?
While Yukon gold potatoes are ideal for their creamy texture, you can use russet potatoes but they might be a little starchier and less creamy. Just slice them thinly to ensure even cooking.
Is it possible to make this recipe dairy-free?
Absolutely! Using almond milk instead of regular milk is already one step. To make it fully dairy-free, opt for dairy-free butter and use a plant-based cheese alternative, though the flavor will be slightly different.
Why do you cover the dish with foil while baking?
Covering the dish traps steam so the potatoes can cook through gently without drying out or burning the cheese on top. It also helps the sauce thicken nicely around the potatoes.
Can I prepare this recipe ahead of time before baking?
Yes! You can assemble the entire dish, cover it tightly, and refrigerate for up to 24 hours before baking. This is perfect for meal prep or when hosting events.
What if I don’t have gruyere cheese?
No worries if you don’t have gruyere; extra sharp cheddar or mozzarella can be great substitutes. The parmesan topping will still provide that savory crust you’re aiming for.
Final Thoughts
Now that you have the full scoop on making Dad’s Creamy & Cheesy Au Gratin Potatoes Recipe, I encourage you to give it a try. It’s the kind of dish that’s both comforting and impressive, guaranteed to bring smiles around your dinner table. Once you experience the creamy layers, cheesy richness, and golden crust, you’ll understand why this recipe is a lifelong favorite. Happy cooking, and enjoy every creamy, cheesy bite!
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Dad’s Creamy & Cheesy Au Gratin Potatoes Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 35 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Dad’s Creamy & Cheesy Au Gratin Potatoes are a rich and indulgent side dish featuring thinly sliced Yukon gold potatoes layered with onions and smothered in a velvety cheese sauce made from sharp cheddar, gruyere, and parmesan. Baked to golden perfection, this classic comfort food is perfect for family dinners or holiday meals.
Ingredients
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
- 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 prevent sticking.
- Layer Potatoes and Onions: Arrange the thinly sliced potatoes and onion slices evenly in layers inside the prepared baking dish.
- Make Cheese Sauce: In a medium saucepan over medium heat, melt the salted butter. Whisk in the flour and cook briefly to form a roux. Gradually add the almond milk, whisking continuously until the mixture is smooth and thickened.
- Add Cheese and Seasonings: Stir shredded sharp cheddar cheese, garlic powder, salt, and freshly ground black pepper into the thickened sauce until the cheese melts and the sauce is creamy and homogeneous.
- Pour Sauce Over Layers: Pour the prepared cheese sauce evenly over the layered potatoes and onions in the baking dish, ensuring full coverage.
- Bake Covered: Cover the dish tightly with aluminum foil and bake in the preheated oven for 45 minutes to allow the potatoes to cook through and absorb flavors.
- Add Toppings and Finish Baking: Remove the foil, sprinkle the optional gruyere and parmesan cheese on top, then return the dish to the oven. Bake uncovered for an additional 30 to 45 minutes until the top is golden brown and bubbly.
- Garnish and Serve: Once baked, remove from the oven and garnish with fresh parsley before serving warm.
Notes
- Use Yukon gold potatoes for their creamy texture and even cooking.
- Substituting almond milk keeps the dish dairy-friendly but using regular milk will yield a richer sauce.
- Adjust salt and pepper to taste, especially if using salted butter.
- The optional gruyere adds a nutty, aromatic flavor, but you can omit or substitute with mozzarella for a milder taste.
- Covering the dish during the first part of baking helps steam the potatoes effectively.
- Allow the dish to rest for a few minutes after baking for easier serving and better flavor melding.
