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
Scale
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.
