Description
Dad’s Creamy & Cheesy Au Gratin Potatoes is a comforting and rich casserole 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 dish is perfect as a hearty side or a satisfying main.
Ingredients
Scale
Potatoes & Vegetables
- 6-7 medium Yukon gold potatoes, thinly sliced
- ½ white or yellow onion, sliced
Dairy & Cheese
- 2 tablespoons salted butter
- 1 ½ cups unsweetened almond milk (or regular milk)
- 8 ounces sharp cheddar cheese, shredded
- ½ cup Gruyere cheese (optional)
- ¼ cup grated parmesan cheese
- Fresh parsley for garnish
Dry Ingredients & Seasoning
- ¼ cup all-purpose flour
- ½ teaspoon garlic powder
- ¾ teaspoon salt
- Freshly ground black pepper, to taste
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 thinly sliced Yukon gold potatoes and sliced onions in alternating layers within the prepared baking dish for an even distribution of flavors.
- Make the Cheese Sauce: In a medium saucepan over medium heat, melt the butter. Whisk in the all-purpose flour to form a roux, cooking briefly until well combined. Gradually add the almond or regular milk, whisking constantly until the sauce is smooth and thickened to a creamy consistency.
- Add Cheese and Seasonings: Stir shredded sharp cheddar cheese into the sauce until melted. Add garlic powder, salt, and freshly ground black pepper to taste, mixing well to combine all flavors.
- Combine and Bake: Pour the cheesy sauce evenly over the layered potatoes and onions. Cover the baking dish with foil to keep moisture in and bake in the preheated oven for 45 minutes.
- Add Toppings and Finish Baking: Remove the foil, sprinkle the Gruyere and parmesan cheeses evenly over the top, and bake uncovered for an additional 30-45 minutes until the cheese topping is golden brown and bubbling.
- Garnish and Serve: Once baked, let the casserole rest slightly, then garnish with fresh parsley for color and added freshness before serving.
Notes
- You can substitute almond milk with regular whole milk or any other preferred milk.
- Gruyere cheese is optional but adds a rich nutty flavor and creamy texture.
- Be sure to slice potatoes evenly for uniform baking and texture.
- Covering with foil initially helps potatoes cook evenly and prevents the top from burning.
- Let the dish rest a few minutes after baking to set and make slicing easier.
