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
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
- 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.
