Description
Dad’s Creamy & Cheesy Au Gratin Potatoes is a comforting and classic side dish featuring thinly sliced Yukon Gold potatoes baked in a rich, creamy cheddar cheese sauce. This recipe layers potatoes and onions, smothered with a smooth homemade cheese sauce and topped with a blend of Gruyere and Parmesan cheese for a golden, bubbly finish. Perfect for family dinners and special occasions.
Ingredients
Potatoes and Onions
- 6-7 medium Yukon Gold potatoes, thinly sliced into 1/8 inch rounds (about 3 pounds)
- ½ white or yellow onion, sliced
Sauce
- 2 tablespoons salted butter
- ¼ cup all purpose flour (whole wheat, all purpose, or gluten free 1:1 flour all work)
- 1½ cups unsweetened almond milk (or regular, skim, or whole milk)
- 8 ounces sharp cheddar cheese (2 heaping cups shredded)
- ½ teaspoon garlic powder
- ¾ teaspoon salt, plus more to taste
- Freshly ground black pepper, to taste
Topping
- ½ cup Gruyere cheese (or more sharp cheddar)
- ¼ cup grated Parmesan cheese
Garnish
- Fresh chopped parsley
Instructions
- Preheat and Prepare Dish: Preheat your oven to 375°F. Lightly spray a 2-quart square baking dish or an 8x12 inch dish with nonstick cooking spray or grease it with butter or oil to prevent sticking.
- Arrange Potatoes and Onions: Place the thinly sliced potatoes in the baking dish in three tight, slanted rows, leaving a bit of space so the slices are slightly angled. Layer sliced onions between the potato rows and sprinkle on top wherever you have space. This layering ensures even cooking and flavor distribution.
- Make the Cheese Sauce: In a medium saucepan over medium heat, melt 2 tablespoons of butter. Whisk in a small amount of the flour to create a roux, then slowly add the almond milk a little at a time while continuously whisking to avoid lumps. Alternate adding flour and milk until fully incorporated. Bring the mixture to a simmer until it thickens to a creamy gravy consistency.
- Add Cheese and Seasonings: Lower the heat to low, then stir in the shredded sharp cheddar cheese, garlic powder, salt, and freshly ground black pepper. Taste the sauce and adjust seasoning with more salt and pepper if needed.
- Cover Potatoes with Sauce: Pour the cheese sauce evenly over the arranged potatoes and onions, ensuring they are well coated. The sauce will become creamy and luscious during baking.
- Bake Covered: Cover the baking dish with foil and bake for 45 minutes. This helps cook the potatoes gently and lets the flavors meld.
- Add Cheese Topping and Bake Uncovered: Remove the foil, sprinkle the top evenly with the Gruyere (or additional cheddar) and Parmesan cheeses. Return the dish to the oven and bake uncovered for an additional 30 to 45 minutes, until the potatoes are tender when pierced with a fork and the top is golden brown and bubbly.
- Garnish and Serve: Remove from the oven and let it rest briefly. Garnish with fresh chopped parsley for color and freshness. Serve warm and enjoy your creamy, cheesy au gratin potatoes!
Notes
- Thinly slicing the potatoes helps them cook evenly and absorb the sauce flavors.
- You can substitute the almond milk with dairy milk varieties based on preference and dietary needs.
- If you prefer a thicker or thinner cheese sauce, adjust the milk quantity slightly to reach desired consistency before baking.
- For a gluten-free version, use a certified gluten-free flour blend.
- Potatoes are done when easily pierced with a fork in the middle.
- Allow the dish to rest for 5-10 minutes after baking for easier serving and better flavor integration.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
