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
Scale
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.
