If you’re craving a warm, comforting side dish that melts in your mouth with every bite, you have to try Dad’s Creamy & Cheesy Au Gratin Potatoes Recipe. This dish brings together tender Yukon gold potatoes, a luscious cheesy sauce, and a golden, bubbling crust that’s simply irresistible. It’s the kind of recipe you’ll want to share at every family gathering, holiday meal, or whenever you need a little extra comfort on your plate. The balance of sharp cheddar, nutty gruyere, and savory parmesan creates a symphony of flavors that make this au gratin truly unforgettable.
Ingredients You’ll Need
This recipe is delightfully simple, yet each ingredient plays a crucial role in crafting those creamy, cheesy layers you’ll love. From the buttery richness to the sharp tang of cheddar, these components come together to create a dish that’s packed with deliciousness and vibrant texture.
- 6-7 medium Yukon gold potatoes: Their creamy texture and natural sweetness make them perfect for thin slicing and absorbing the cheese sauce.
- ½ white or yellow onion: Adds a subtle, mild onion flavor that enhances the layers without overpowering.
- 2 tablespoons salted butter: Essential for starting the creamy roux and adding that rich buttery base.
- ¼ cup all-purpose flour: Thickens the sauce to beautifully coat each potato slice.
- 1 ½ cups unsweetened almond milk (or regular milk): Creates a creamy sauce without heaviness; almond milk is a great option if you want a lighter touch.
- 8 ounces sharp cheddar cheese: The star cheese that delivers bold, melty flavor and gorgeous color.
- ½ teaspoon garlic powder: Adds a subtle punch that elevates the savory notes.
- ¾ teaspoon salt: Balances all the flavors perfectly.
- Freshly ground black pepper: For a bit of warmth and depth in every bite.
- ½ cup gruyere cheese (optional): Brings nutty complexity and a beautiful browning on top.
- ¼ cup grated parmesan: Adds a salty, crispy finish that makes the crust irresistible.
- Fresh parsley for garnish: A bright, fresh pop of color and flavor at the end.
How to Make Dad’s Creamy & Cheesy Au Gratin Potatoes Recipe
Step 1: Prepare Your Baking Dish
First things first, preheat your oven to 375°F. While it warms up, grease a 2-quart square baking dish so your potatoes won’t stick and to ensure they cook evenly. This simple step makes sure your cheesy layers can be easily served without losing any of that delicious crispy edge.
Step 2: Layer Potatoes and Onions
Next, thinly slice your Yukon gold potatoes and half an onion. Layer them carefully in your greased baking dish, creating a beautiful base of thin, even slices. This layering is important because it lets every slice soak up that creamy sauce later on.
Step 3: Make the Cheese Sauce
In a saucepan over medium heat, melt the butter until it’s bubbly and fragrant. Whisk in the flour, creating a roux that will thicken your sauce perfectly. Then, slowly pour in your almond milk (or regular milk if you prefer), whisking continuously until the sauce is smooth and has thickened to a rich, velvety consistency.
Step 4: Add Cheese and Seasoning
Once your sauce is thick, stir in the sharp cheddar cheese until melted and luscious. Sprinkle in the garlic powder, salt, and freshly ground black pepper, mixing well so every bit of sauce is bursting with flavor. This step is the soul of Dad’s Creamy & Cheesy Au Gratin Potatoes Recipe—a true blend of creamy comfort and cheesy goodness.
Step 5: Pour Sauce Over Potatoes
Carefully pour the cheese sauce over the layered potatoes and onions, making sure every slice gets a generous coating. This ensures a creamy middle and rich texture throughout the dish.
Step 6: Bake the Au Gratin
Cover your baking dish with foil and bake for 45 minutes, allowing the potatoes to soften and the sauce to meld beautifully. After that, uncover the dish, sprinkle the optional gruyere and grated parmesan over the top for a crisp, golden crust, then bake uncovered for an additional 30 to 45 minutes. Keep an eye on the top—it should be golden, bubbly, and impossibly inviting.
Step 7: Garnish and Serve
Once out of the oven, sprinkle fresh parsley on top for a burst of color and a fresh bite that balances the richness. Now it’s ready to enjoy!
How to Serve Dad’s Creamy & Cheesy Au Gratin Potatoes Recipe
Garnishes
Fresh parsley sprinkled on top is a classic way to add a bit of brightness and color. You can also try a light dusting of smoked paprika or chives to add a different dimension and pop of flavor that complements the cheesy richness.
Side Dishes
This au gratin potato recipe pairs beautifully with roasted or grilled meats like steak, chicken, or pork chops. It’s also delicious alongside steamed green veggies or a crisp salad to add freshness and balance the creamy texture.
Creative Ways to Present
For a fun twist, serve everything in individual ramekins for personal portions that look extra special. You can even turn it into a party dish by layering the gratin in a shallow casserole dish and letting guests serve themselves, enjoying that irresistible golden crust everyone loves.
Make Ahead and Storage
Storing Leftovers
After enjoying your feast, you can store any leftovers in an airtight container in the refrigerator for up to four days. The flavors actually deepen overnight, making it even tastier the next day.
Freezing
If you want to save portions for later, this dish freezes really well. Just cover tightly with foil or plastic wrap and freeze for up to two months. When ready, thaw overnight in the fridge before reheating.
Reheating
Reheat au gratin potatoes in the oven at 350°F, covered with foil to prevent drying out, for about 20-25 minutes. This helps restore that creamy texture and golden crust without overcooking.
FAQs
Can I use a different type of potato?
Definitely! Yukon gold potatoes are ideal because of their creamy texture and ability to hold shape, but russets or red potatoes can also work. Just slice them evenly so they cook consistently.
Can I make this recipe dairy-free?
Yes! Using unsweetened almond milk as suggested already reduces dairy, and you can substitute vegan cheeses to make it completely dairy-free. Just be sure the cheeses melt well for that perfect texture.
Why do I need to cover the dish during part of the baking?
Covering with foil traps steam and allows the potatoes to cook through evenly without the top burning. Removing the foil later helps the cheese crust turn golden and crispy.
Can I prepare this recipe ahead of time?
Absolutely! You can assemble the dish up to a day before baking—just cover and refrigerate. When ready, bake as directed, adding a few extra minutes if baking straight from the fridge.
What’s the best way to slice the potatoes?
Using a mandoline slicer or a sharp knife to get thin, uniform slices is key. This helps the potatoes cook evenly and absorb the cheese sauce thoroughly.
Final Thoughts
There’s something heartwarming about sinking your fork into Dad’s Creamy & Cheesy Au Gratin Potatoes Recipe that makes every meal feel special. Whether it’s a holiday feast or a cozy weeknight dinner, this recipe is a guaranteed crowd-pleaser. Give it a try—you might just find your new favorite way to enjoy potatoes!
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Dad’s Creamy & Cheesy Au Gratin Potatoes Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 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 casserole featuring layers of tender Yukon gold potatoes and onions baked in a rich, cheesy sauce made with sharp cheddar, Gruyere, and Parmesan cheeses. This classic side dish is perfect for family dinners and special occasions, delivering creamy texture and a golden, bubbly top.
Ingredients
Potatoes & Vegetables
- 6–7 medium Yukon gold potatoes, thinly sliced
- ½ white or yellow onion, sliced
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 thoroughly to prevent sticking.
- Layer Potatoes and Onions: Arrange the thinly sliced Yukon gold potatoes and onion slices evenly in the prepared baking dish, creating alternating layers for even cooking.
- Make the 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 until it turns lightly golden. Gradually add the almond milk while whisking continuously to avoid lumps, cooking until the sauce thickens and becomes smooth.
- Add Cheeses and Seasoning: Stir in the shredded sharp cheddar cheese, garlic powder, salt, and freshly ground black pepper into the thickened sauce. Continue stirring until the cheese has melted fully and the sauce is creamy and combined.
- Combine and Bake: Pour the creamy cheese sauce evenly over the layered potatoes and onions in the baking dish. Cover the dish tightly with aluminum foil and bake for 45 minutes to allow the potatoes to cook through.
- Add Toppings and Finish Baking: Remove the foil carefully, sprinkle the optional Gruyere cheese and grated Parmesan over the top. Return the dish to the oven and bake uncovered for an additional 30-45 minutes until the top is golden brown and bubbling.
- Garnish and Serve: Once baked, let the au gratin potatoes rest for a few minutes. Garnish with freshly chopped parsley before serving to add a pop of color and freshness.
Notes
- For a richer flavor, use whole milk instead of almond milk.
- Ensure potatoes are sliced evenly to cook uniformly.
- Covering the dish during the first bake helps steam the potatoes nicely.
- You can substitute Gruyere with mozzarella or additional cheddar if desired.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven for best texture.
