If you crave rich, comforting dishes that feel like a warm hug on a plate, then you absolutely have to try Dad’s Creamy & Cheesy Au Gratin Potatoes Recipe. This classic American favorite takes simple ingredients like tender Yukon gold potatoes and transforms them with layers of sharp cheddar and melted gruyere into a luscious, creamy bake that’s every bit as cheesy as you could dream of. It’s perfect for holidays, family dinners, or just when you want something special that’s both indulgent and downright delicious. I promise, once you try this version, it’ll become a top request in your household.
Ingredients You’ll Need
These ingredients might seem straightforward, but each one plays a crucial role in making the au gratin potatoes sing with flavor, texture, and that irresistible golden crust.
- 6-7 medium Yukon gold potatoes: Their creamy texture and natural buttery flavor make them ideal for a smooth, tender bake.
- ½ white or yellow onion: Adds a mild sweetness and subtle bite that balances the cheesy richness.
- 2 tablespoons salted butter: The base for your creamy sauce, lending richness and body.
- ¼ cup all-purpose flour: Thickens the sauce for that perfect pour-over consistency.
- 1 ½ cups unsweetened almond milk (or regular milk): Creamy yet light, it melds the flavors without overpowering.
- 8 ounces sharp cheddar cheese, shredded: The star cheese with its bold, tangy flavor that melts beautifully.
- ½ teaspoon garlic powder: Adds a subtle aromatic depth without any raw garlic bite.
- ¾ teaspoon salt: Enhances all the other flavors perfectly.
- Freshly ground black pepper: Offers a gentle, spicy note that wakes up the palate.
- ½ cup gruyere cheese (optional): This nutty cheese creates a lovely golden crust and adds complexity.
- ¼ cup grated parmesan: Gives a sharp, savory finish and helps with browning.
- Fresh parsley for garnish: Brightens the dish with a fresh pop of color and herbaceous flavor.
How to Make Dad’s Creamy & Cheesy Au Gratin Potatoes Recipe
Step 1: Preheat and Prep
Start by preheating your oven to 375°F. Go ahead and grease a 2-quart square baking dish to ensure those cheesy layers won’t stick and will bake up evenly golden and bubbly. While that heats, thinly slice those Yukon gold potatoes and onions—thin slices cook evenly and soak up every bit of cheesy goodness.
Step 2: Layer the Potatoes and Onions
Arrange your sliced potatoes and onions in beautiful overlapping layers inside the greased baking dish. This layering creates pockets of softness and slight caramelization on the onions that add texture and sweetness, making every bite exciting.
Step 3: Make the Roux and Sauce
In a saucepan over medium heat, gently melt your butter. Then whisk in the flour to create a smooth roux—this is the magic that thickens your creamy base. Slowly add the milk while whisking constantly until the sauce thickens to a luscious, velvety consistency that will blanket your potatoes perfectly.
Step 4: Add the Cheeses and Seasonings
Now stir in the sharp cheddar cheese, garlic powder, salt, and pepper. Witness the cheese melt into the sauce, turning it glossy and rich. This cheese sauce is what truly sets Dad’s Creamy & Cheesy Au Gratin Potatoes Recipe apart—it’s thick, cheesy, and loaded with flavor.
Step 5: Pour and Bake
Pour that heavenly cheese sauce evenly over your layered potatoes and onions, making sure everything gets coated. Cover with foil and bake for 45 minutes—this allows the potatoes to cook gently in the creamy sauce, becoming soft and flavorful.
Step 6: Finish with Gruyere and Parmesan
Remove the foil and sprinkle the optional gruyere and parmesan cheeses on top. Return to the oven and bake uncovered for another 30-45 minutes until the top is beautifully golden brown and bubbling. This final step brings out a nutty, crispy crust that adds a wonderful contrast to the creamy interior.
Step 7: Garnish and Serve
Before serving, sprinkle chopped fresh parsley to add a burst of color and fresh flavor that lightens and balances the richness. Now, dig in and enjoy the comforting warmth of this classic dish!
How to Serve Dad’s Creamy & Cheesy Au Gratin Potatoes Recipe
Garnishes
Fresh parsley is the go-to garnish here for a reason—it cuts through the richness and adds a fresh note both visually and on the palate. If you’re feeling adventurous, a sprinkle of smoked paprika or crispy fried shallots can also elevate the presentation and flavor.
Side Dishes
This potato dish pairs wonderfully with simply roasted or grilled meats like chicken, beef, or pork, making it the perfect comforting side. For a lighter balance, serve with a crisp green salad or steamed seasonal veggies that contrast that creamy indulgence.
Creative Ways to Present
For a festive twist, bake the gratin in individual ramekins to serve personalized portions. You can also turn leftovers into bite-sized croquettes by cooling, shaping, breading, and frying them—a fun party appetizer that keeps that cheesy goodness alive.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, tuck them into an airtight container and refrigerate for up to 3-4 days. The flavors actually meld wonderfully overnight, making reheated portions even more delightful.
Freezing
You can freeze prepared au gratin potatoes before baking—just cover tightly with foil and plastic wrap to prevent freezer burn. When you’re ready, bake from frozen, adding extra time to ensure it’s heated through and bubbly.
Reheating
Reheat leftovers covered in the microwave for a quick fix, or better yet, warm them in a 350°F oven until heated through to regain that lovely crispy top. Adding a dash of milk before reheating helps restore creaminess if it’s dried out a bit.
FAQs
Can I use other types of potatoes for this recipe?
Yukon gold potatoes are preferred for their buttery texture and flavor, but you could use russets as well. Just keep in mind russets may be a bit drier, so the texture might change slightly.
Is gruyere cheese necessary?
Gruyere is optional but highly recommended. It adds a nutty complexity and helps create that irresistible golden crust. If you don’t have it, extra cheddar and parmesan will still deliver a fantastic result.
Can I make this dish dairy-free?
Yes! Use unsweetened almond milk as indicated and swap butter for a vegan alternative. For cheese, try dairy-free cheddar shreds to maintain that cheesy flavor without the dairy.
How thin should I slice the potatoes?
Slicing the potatoes about ⅛ inch thick ensures they cook evenly and absorb the creamy sauce fully. Thicker slices might require longer baking time.
What can I do if my sauce is too thick or thin?
If the sauce thickens too much before pouring, stir in a little more milk until it reaches a pourable consistency. If it’s too thin, cook for a few more minutes until it thickens up—this guarantees the perfect coating on your potatoes.
Final Thoughts
There’s nothing quite like the comfort and joy of Dad’s Creamy & Cheesy Au Gratin Potatoes Recipe to bring everyone around the table. It’s a true classic that combines simple ingredients with rich, cheesy love, making every bite memorable. I hope this recipe becomes your go-to for special occasions or anytime you want to treat yourself to something truly satisfying and delicious. Go on, give it a try—you’ll thank me later!
Print
Dad’s Creamy & Cheesy Au Gratin Potatoes Recipe
- Prep Time: 25 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 35 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
Description
Dad’s Creamy & Cheesy Au Gratin Potatoes is a comforting and rich 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 casserole is perfect for family dinners and special occasions.
Ingredients
Potatoes & 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 & Garnish
- ½ cup Gruyere cheese (optional)
- ¼ cup grated Parmesan cheese
- 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.
- Layer potatoes and onions: Arrange the thinly sliced Yukon gold potatoes alternately with the sliced onions evenly in the prepared baking dish, creating layers.
- Make cheese sauce: In a medium saucepan over medium heat, melt the salted butter. Whisk in the all-purpose flour to form a roux, cooking for about 1-2 minutes without browning. Gradually whisk in the unsweetened almond milk (or regular milk) until the mixture is smooth and begins to thicken.
- Add cheese and seasonings: Remove the saucepan from heat and stir in the shredded sharp cheddar cheese, garlic powder, salt, and freshly ground black pepper until the cheese melts completely and the sauce is smooth and creamy.
- Combine and bake first stage: Pour the prepared cheese sauce evenly over the layered potatoes and onions. Cover the baking dish tightly with foil to trap moisture and bake in the preheated oven for 45 minutes, allowing the potatoes to cook through.
- Add topping and bake until golden: Carefully remove the foil, sprinkle the optional Gruyere cheese and grated Parmesan evenly over the top, then return the dish to the oven. Bake uncovered for an additional 30 to 45 minutes or until the top is golden brown and the potatoes are tender when pierced with a fork.
- Garnish and serve: Remove from oven and let rest briefly. Garnish with freshly chopped parsley before serving warm as a hearty side dish.
Notes
- For creamier potatoes, use regular whole milk instead of almond milk.
- Gruyere cheese is optional but adds a wonderful nutty flavor and extra richness.
- Use a mandoline slicer for evenly thin potato slices to ensure uniform cooking.
- Let the dish sit for 10 minutes after baking to allow the sauce to thicken and the potatoes to set slightly.
- This dish can be prepared a day ahead and reheated covered with foil at 350°F (175°C) until heated through.
