Description
Dad’s Creamy & Cheesy Au Gratin Potatoes is a classic comforting casserole featuring layers of tender Yukon Gold potatoes and onions baked in a rich, creamy cheddar cheese sauce. Enhanced with garlic, gruyere, and parmesan cheeses, this dish delivers a golden, bubbling crust and a velvety interior perfect for family dinners or holiday gatherings.
Ingredients
Scale
Potatoes and 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 and Garnishes
- ½ cup Gruyere cheese (optional), shredded
- ¼ cup grated Parmesan cheese
- Fresh parsley for garnish
Instructions
- Preheat and Prepare Baking Dish: Preheat your oven to 375°F (190°C) and generously grease a 2-quart square baking dish to prevent sticking.
- Layer Potatoes and Onions: Arrange thinly sliced Yukon Gold potatoes and sliced onions in alternating layers within the prepared baking dish, distributing evenly.
- Make Cheese Sauce: In a medium saucepan over medium heat, melt the salted butter. Whisk in the all-purpose flour to form a smooth roux. Gradually add the almond milk, whisking continuously until the mixture is smooth and thickened to a creamy consistency.
- Add Cheese and Seasoning: Stir in the shredded sharp cheddar cheese until melted and fully combined. Then, mix in garlic powder, salt, and freshly ground black pepper to taste, adjusting seasoning as needed.
- Combine and Bake: Pour the prepared cheese sauce evenly over the layered potatoes and onions in the baking dish, ensuring all layers are covered. Cover the dish tightly with aluminum foil.
- Bake Covered: Bake in the preheated oven for 45 minutes to allow the potatoes to become tender under the sauce.
- Add Toppings and Finish Baking: Remove the foil and sprinkle the optional shredded Gruyere and grated Parmesan cheese over the top. Return the dish to the oven and bake uncovered for an additional 30-45 minutes or until the top is golden brown and bubbly.
- Garnish and Serve: Once baked, garnish with freshly chopped parsley for a pop of color and fresh flavor. Serve warm as a delicious side or main dish.
Notes
- Use Yukon Gold potatoes for their creamy texture and thin slicing to ensure even cooking.
- If you prefer a richer sauce, substitute almond milk with whole milk or half-and-half.
- Covering the dish during the initial baking phase helps potatoes steam and become tender.
- The Gruyere cheese is optional but adds a wonderful nutty richness to the dish.
- Allow the casserole to rest for 5-10 minutes after baking for easier serving.
- This dish can be made ahead and refrigerated; increase baking time by 10-15 minutes if baked cold from the fridge.
- For a gluten-free version, substitute all-purpose flour with gluten-free flour or cornstarch slurry.
