If you have a soft spot for comfort food with rich flavors and a perfect touch of indulgence, you are going to adore Dad’s Creamy & Cheesy Au Gratin Potatoes Recipe. This dish feels like a warm hug on a chilly evening, offering tender Yukon gold potatoes enrobed in a velvety cheese sauce that’s both creamy and satisfyingly cheesy. The combination of sharp cheddar, nutty gruyere, and a sprinkle of parmesan delivers depth and complexity, making every bite unforgettable. Whether it’s a family dinner or a special occasion, this recipe brings a lovely, homey charm that’s sure to wow everyone at your table.
Ingredients You’ll Need
The magic of Dad’s Creamy & Cheesy Au Gratin Potatoes Recipe lies in its simple, thoughtfully chosen ingredients. Each one plays a vital role—whether it’s adding creaminess, layering flavors, or bringing that irresistible golden crust.
- 6-7 medium Yukon gold potatoes: These thinly sliced potatoes offer a creamy texture without falling apart, perfect for that classic au gratin feel.
- ½ white or yellow onion: Adds subtle sweetness and depth when layered between potatoes.
- 2 tablespoons salted butter: Provides richness and the perfect base for your roux.
- ¼ cup all-purpose flour: Essential for thickening the luscious cheese sauce.
- 1 ½ cups unsweetened almond milk (or regular milk): Creates a smooth, creamy sauce to coat the potatoes beautifully.
- 8 ounces sharp cheddar cheese, shredded: Offers that tangy, cheesy backbone everyone loves in au gratin potatoes.
- ½ teaspoon garlic powder: Infuses a hint of warmth and subtle spice to the creamy sauce.
- ¾ teaspoon salt: Balances all the flavors and brings them forward.
- Freshly ground black pepper: Adds a gentle kick to keep your taste buds intrigued.
- ½ cup gruyere cheese (optional): Brings a nutty, melty layer of decadence on top of the dish.
- ¼ cup grated parmesan: Helps create a crunchy, golden crust that’s oh-so-satisfying.
- Fresh parsley for garnish: Adds a bright, fresh pop of color and flavor to finish.
How to Make Dad’s Creamy & Cheesy Au Gratin Potatoes Recipe
Step 1: Prep and Layer Your Potatoes and Onions
Start by preheating your oven to 375°F and greasing a 2-quart square baking dish. Thinly slice your Yukon gold potatoes and onions, then layer them evenly in the dish. This layering builds the beautiful structure for the creamy sauce to work its magic.
Step 2: Make the Creamy Cheese Sauce
In a saucepan over medium heat, melt the butter until fragrant and bubbly. Whisk in the flour and let it cook gently to form a roux—it should look smooth and bubbly but not browned. Slowly whisk in your milk, stirring constantly until it thickens into a luscious sauce.
Step 3: Add Your Cheese and Seasonings
Once your sauce has thickened, stir in the shredded sharp cheddar cheese, garlic powder, salt, and freshly ground black pepper. Keep stirring until the cheese is melted and the sauce is silky and smooth. This cheesy, garlicky sauce is what transforms simple potatoes into a comforting masterpiece.
Step 4: Pour Sauce and Bake Covered
Pour the cheese sauce evenly over the layered potatoes and onions, making sure every slice gets coated. Cover the dish tightly with foil to keep moisture in and bake for 45 minutes—this allows the potatoes to cook through while soaking up all those rich flavors.
Step 5: Add the Gruyere and Parmesan, Then Finish Baking
After removing the foil, sprinkle the gruyere and parmesan cheeses on top. Return the dish to the oven and bake uncovered for an additional 30-45 minutes until the top is beautifully golden and bubbling. This finishing touch gives the au gratin its signature crust and extra cheesy goodness.
Step 6: Garnish and Serve
Before serving, add a sprinkle of fresh parsley for color and a hint of brightness. This final touch brings a lovely contrast to your rich, creamy creation.
How to Serve Dad’s Creamy & Cheesy Au Gratin Potatoes Recipe
Garnishes
A sprinkle of finely chopped fresh parsley is all you need to add a fresh, vibrant note that cuts through the richness of this dish. For some extra flair, you can also add a few crispy fried shallots or a light dusting of smoked paprika.
Side Dishes
Serve these potatoes alongside roasted or grilled meats, like herb-roasted chicken or a juicy steak—the creamy texture and cheesy flavors complement savory mains perfectly. A light green salad or steamed vegetables balance the meal by adding freshness and crunch.
Creative Ways to Present
For a fun twist, try serving these potatoes in individual ramekins for a charming, personal touch. You can also layer in sautéed mushrooms or caramelized onions between the potato slices to add complexity and exciting layers of flavor.
Make Ahead and Storage
Storing Leftovers
Refrigerate any leftover au gratin potatoes in an airtight container. They will keep well for up to 3 days while maintaining their creamy texture and savory flavors, making them perfect for quick reheats during the week.
Freezing
While freezing is an option, note that the potatoes may become a bit watery upon thawing. If you want to freeze, cover the baking dish tightly with foil and a layer of plastic wrap, then freeze for up to one month. Thaw overnight in the fridge before reheating.
Reheating
Reheat au gratin potatoes in the oven at 350°F, covered with foil to prevent drying out, until warmed through—usually around 20-25 minutes. This helps retain the creamy texture and crisp up the golden topping slightly.
FAQs
Can I use a different type of potato?
Yukon gold potatoes are ideal because they hold their shape and have a naturally creamy texture. Russets can work but may turn out softer and less firm. For the best results, stick with Yukon golds in this recipe.
Is there a dairy-free way to make this recipe?
Absolutely! Use unsweetened almond milk or another plant-based milk and choose dairy-free cheeses that melt well. The butter can be replaced with vegan margarine or oil. The flavors will change slightly but still be delicious.
Can I prepare this dish ahead of time?
Yes, you can assemble the dish up to a day in advance, keep it covered in the refrigerator, and then bake it when ready. This makes busy day cooking much easier while still delivering maximum flavor.
What if I don’t have gruyere cheese?
If gruyere is unavailable, you can omit it or substitute with mozzarella or fontina for a similar meltiness and mild flavor. The combination of cheddar and parmesan will still give excellent taste and texture.
How do I get the top extra crispy?
To achieve a beautifully crispy top, make sure to remove the foil for the last 30-45 minutes of baking. For even more crunch, you can broil the dish for 2-3 minutes—but watch closely to prevent burning.
Final Thoughts
There’s something incredibly satisfying about making and sharing Dad’s Creamy & Cheesy Au Gratin Potatoes Recipe. It’s a dish that wraps your family and friends in cozy comfort with every bite, combining simple ingredients in a way that feels special. I wholeheartedly encourage you to give this recipe a try—it might just become your go-to for gatherings and quiet nights alike. Trust me, once you’ve tasted those golden layers of cheesy, creamy goodness, you’ll be making it over and over again.
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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 is a comforting, cheesy baked dish featuring thinly sliced Yukon gold potatoes layered with onions and smothered in a rich cheddar cheese sauce. Baked to golden perfection and topped with Gruyere and Parmesan cheese, this classic recipe is perfect as a hearty side dish for family dinners.
Ingredients
Potatoes & Veggies
- 6–7 medium Yukon gold potatoes, thinly sliced
- ½ white or yellow onion, sliced
Sauce & Cheese
- 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
- ½ cup Gruyere cheese (optional)
- ¼ cup grated Parmesan cheese
Garnish
- Fresh parsley for garnish
Instructions
- Preheat and Prepare Dish: Preheat your oven to 375°F (190°C) and grease a 2-quart square baking dish to prevent sticking and ensure easy cleanup.
- Layer Potatoes and Onions: Arrange the thinly sliced Yukon gold potatoes and sliced onions evenly in the prepared baking dish, creating alternating layers.
- Make the Cheese Sauce: In a medium saucepan, melt the butter over medium heat. Whisk in the flour to form a roux, cooking for about 1-2 minutes. Gradually whisk in the almond milk until the sauce is smooth and has thickened slightly.
- Add Seasonings and Cheese: Stir in the shredded sharp cheddar cheese, garlic powder, salt, and freshly ground black pepper. Continue stirring until the cheese has completely melted and the sauce is smooth and creamy.
- Combine Sauce and Layers: Pour the prepared cheese sauce evenly over the layered potatoes and onions in the baking dish, ensuring all slices are coated.
- Initial Bake: Cover the dish with foil and bake in the preheated oven for 45 minutes to allow the potatoes to cook through.
- Add Toppings and Finish Baking: Remove the foil and sprinkle the Gruyere and grated Parmesan cheeses evenly over the top. Return the dish to the oven and bake an additional 30-45 minutes uncovered, or until the top is beautifully golden brown and bubbly.
- Garnish and Serve: Remove from oven and let cool slightly. Garnish with fresh parsley before serving to add a fresh, vibrant touch.
Notes
- For a richer flavor, use whole milk instead of almond milk if you have no dietary restrictions.
- Thinly slicing the potatoes helps them cook evenly and absorb the cheese sauce better.
- Covering with foil during the first part of baking ensures the potatoes steam and soften properly.
- If you prefer a stronger cheese flavor, add extra sharp cheddar or more Gruyere in the topping.
- This dish pairs wonderfully with roasted meats or green salads for a complete meal.
