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
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
- 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.
