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
Scale
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.
