There is something utterly comforting and nostalgic about a dish that brings family and friends together around the table, and that is exactly what Dad’s Creamy & Cheesy Au Gratin Potatoes Recipe does. With layers of tender Yukon gold potatoes wrapped in a velvety cheese sauce, topped with a golden, bubbling crust, this recipe promises warmth, indulgence, and pure savory satisfaction. It’s the kind of dish that makes you want to slow down, savor each bite, and maybe even sneak a second helping.
Ingredients You’ll Need
This recipe shines with ingredients that are simple, yet thoughtfully chosen to create a perfect balance of creamy texture, sharp cheese flavor, and a hint of aromatic onion. Each element plays a key role in making this dish irresistibly delicious and beautifully golden.
- Yukon gold potatoes: Their buttery flavor and smooth texture make them ideal for creamy gratin dishes.
- White or yellow onion: Adds subtle sweetness and depth when layered with the potatoes.
- Salted butter: Essential for creating the rich roux that thickens the cheese sauce.
- All-purpose flour: Helps achieve the perfect creamy consistency in the sauce.
- Unsweetened almond milk (or regular milk): The creamy base that combines with the roux for that luscious sauce.
- Sharp cheddar cheese: The star ingredient for bold, cheesy flavor.
- Garlic powder: Adds a gentle savory note without overpowering the dish.
- Salt and freshly ground black pepper: To season the sauce to perfection.
- Gruyere cheese (optional): Brings a nutty richness and melts beautifully on top.
- Grated parmesan: Adds a crispy, umami-packed crust layer.
- Fresh parsley: A bright, fresh garnish that cuts through the richness.
How to Make Dad’s Creamy & Cheesy Au Gratin Potatoes Recipe
Step 1: Prepare and Layer
Start by preheating your oven to 375°F and greasing a 2-quart square baking dish. Thinly slice your Yukon gold potatoes and onion, then layer them evenly in the dish. This layering sets the stage for each bite to get that perfect balance of soft potatoes and sweet onion.
Step 2: Make the Cheese Sauce
In a medium saucepan, melt the salted butter over medium heat. Whisk in the flour, cooking just until it forms a smooth paste. Gradually add the almond or regular milk while whisking constantly, until the mixture is smooth and thickened. This is the heart of your creamy sauce, so patience here really pays off.
Step 3: Add Cheese and Seasonings
Once the sauce has thickened, stir in the sharp cheddar cheese, garlic powder, salt, and freshly ground black pepper. Keep stirring until the cheese is fully melted and the sauce is silky and smooth. This sauce will envelop your potatoes in rich, cheesy goodness.
Step 4: Assemble and Bake
Pour the cheese sauce over the layered potatoes and onions, ensuring everything is coated beautifully. Cover the dish with foil and bake for 45 minutes to allow the potatoes to soften and the flavors to meld.
Step 5: Add the Final Cheese Layer and Finish Baking
Remove the foil, sprinkle the top with the optional gruyere and parmesan cheeses for that iconic gratin crust, then return it to the oven for an additional 30 to 45 minutes. Bake until the top is golden brown and irresistibly bubbly.
Step 6: Garnish and Serve
Once fully baked, garnish with fresh parsley for a pop of color and brightness. Your Dad’s Creamy & Cheesy Au Gratin Potatoes Recipe is now ready to enjoy!
How to Serve Dad’s Creamy & Cheesy Au Gratin Potatoes Recipe
Garnishes
A sprinkle of fresh parsley adds a vibrant green contrast and a touch of freshness that balances the richness. For an extra layer of texture, try a light dusting of smoked paprika or finely chopped chives.
Side Dishes
This dish pairs beautifully with roasted or grilled meats like chicken, pork, or steak. For a fresher balance, serve alongside a crisp green salad with a tangy vinaigrette or steamed green vegetables such as asparagus or broccoli to cut through the creamy richness.
Creative Ways to Present
For a special occasion, serve individual gratin portions in small ramekins that come straight from the oven. Or transform it into a bake-off centerpiece by layering in a cast iron skillet for a rustic, communal feel. This recipe is versatile and sure to impress no matter how you present it.
Make Ahead and Storage
Storing Leftovers
Allow your au gratin potatoes to cool completely before transferring to an airtight container. Stored in the fridge, leftovers will stay fresh and creamy for up to 4 days, making it a wonderful next-day treat or quick meal component.
Freezing
Though best enjoyed fresh, Dad’s Creamy & Cheesy Au Gratin Potatoes Recipe can be frozen for up to 2 months. Freeze before the final baking step; then thaw in the fridge overnight before baking fully to maintain the best texture and flavor.
Reheating
Reheat leftovers gently in the oven at 350°F, covered with foil to keep moisture, for about 20 minutes or until warmed through. Microwave reheating works too but can affect the creamy texture, so oven reheating is preferred for optimal taste.
FAQs
Can I use a different type of potato?
Yukon gold potatoes are ideal for their creaminess and thin skin, but russet potatoes work as a good substitute. They have a slightly different texture but still absorb the cheese sauce beautifully.
What can I substitute for almond milk?
You can use regular whole milk or even half-and-half for a richer sauce. If you prefer dairy-free, other unsweetened plant milks like oat or cashew work well, but make sure they are unsweetened to avoid altering the taste.
Can I prepare this dish vegan?
Traditional Dad’s Creamy & Cheesy Au Gratin Potatoes Recipe relies on dairy, but you can experiment with vegan butter, plant-based milk, and dairy-free cheese alternatives. Just keep in mind the flavor and texture might differ.
Is it necessary to use both cheddar and gruyere cheeses?
While cheddar gives that classic sharpness, gruyere adds a lovely nutty depth and smooth melting quality. Using both elevates the dish, but you can skip gruyere if you prefer a simpler cheddar flavor.
Can I add other ingredients to this recipe?
Absolutely! Some people enjoy adding cooked bacon, caramelized onions, or a hint of thyme for extra flavor layers. Just keep the core potatoes and cheese sauce intact to maintain that creamy au gratin magic.
Final Thoughts
This recipe is more than just a side dish; it’s a warm hug on a plate that transforms simple potatoes into something truly unforgettable. I wholeheartedly encourage you to try Dad’s Creamy & Cheesy Au Gratin Potatoes Recipe for your next family dinner or special occasion. Once you do, it might just become your all-time favorite comfort food too.
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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
- Diet: Vegetarian
Description
Dad’s Creamy & Cheesy Au Gratin Potatoes is a comforting baked casserole featuring thinly sliced Yukon gold potatoes layered with onions and smothered in a rich, creamy cheddar cheese sauce. Topped with gruyere and parmesan cheeses, this dish bakes to a golden brown perfection, making it an irresistible side for any occasion.
Ingredients
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
- ½ cup gruyere cheese (optional)
- ¼ cup grated parmesan cheese
Garnish
- 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 sliced onions in layers inside the baking dish, distributing evenly.
- 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, then gradually add the almond milk, whisking continuously until the mixture is smooth and thickened.
- Add Flavor and Cheese: Stir the shredded sharp cheddar cheese, garlic powder, salt, and freshly ground black pepper into the thickened sauce. Continue stirring until the cheese is fully melted and the sauce is creamy and smooth.
- Pour Sauce Over Layers: Carefully pour the warm cheese sauce evenly over the layered potatoes and onions in the baking dish, ensuring good coverage.
- Bake Covered: Cover the baking dish with foil and bake in the preheated oven for 45 minutes to cook the potatoes through.
- Add Toppings and Continue Baking: Remove the foil, evenly sprinkle the optional gruyere and grated parmesan cheeses over the top, then bake uncovered for an additional 30 to 45 minutes until the top is golden brown and bubbly.
- Garnish and Serve: Remove from oven and allow to cool slightly. Garnish with fresh parsley before serving warm as a delicious side dish.
Notes
- Use Yukon gold potatoes for the best creamy texture; russet potatoes can also be used but will be fluffier.
- Unsweetened almond milk is a great dairy-free alternative, but regular milk works well too.
- Gruyere cheese is optional but adds a nice nutty flavor and melts beautifully.
- Covering the dish during the initial baking helps soften the potatoes evenly before browning the cheese topping.
- Let the dish rest a few minutes before serving to settle and thicken the sauce slightly.
