Description
Dad’s Creamy & Cheesy Au Gratin Potatoes is a comforting, classic side dish featuring thinly sliced Yukon gold potatoes baked in a rich, creamy cheese sauce made with sharp cheddar, gruyere, and parmesan. The layers of tender potatoes and onions are smothered in a velvety, garlicky cheese sauce that bakes to golden perfection, making it an irresistible accompaniment for any family meal.
Ingredients
Scale
Potatoes and Onions
- 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 and 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). 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 alternating layers in the prepared baking dish, creating an even base.
- Make Cheese Sauce: In a medium saucepan over medium heat, melt the salted butter. Whisk in the all-purpose flour until a smooth roux forms. Gradually pour in the almond milk while continuously whisking to prevent lumps. Cook until the sauce is smooth and thickened.
- Add Cheese and Seasoning: Remove the sauce from heat, then stir in the shredded sharp cheddar cheese, garlic powder, salt, and freshly ground black pepper until the cheese melts and the sauce is creamy and homogeneous.
- Combine and Cover: Pour the cheese sauce evenly over the layered potatoes and onions in the baking dish. Cover the dish tightly with aluminum foil to trap steam and aid cooking.
- Bake and Add Toppings: Place the covered dish in the preheated oven and bake for 45 minutes. After 45 minutes, remove the foil, sprinkle the gruyere and grated parmesan cheese evenly on top, and return to the oven uncovered for an additional 30 to 45 minutes until the top is golden brown and bubbly.
- Garnish and Serve: Remove from the oven, let the dish cool slightly, then garnish with freshly chopped parsley before serving. Enjoy warm as a rich, cheesy side dish.
Notes
- If you prefer a richer sauce, substitute regular whole milk or cream for the almond milk.
- Thinly slice potatoes uniformly to ensure even cooking.
- Using a mandoline slicer can speed up the slicing process and produce consistent thickness.
- Covering with foil during initial baking keeps the potatoes tender and moist.
- For a sharper cheesy flavor, increase the amount of cheddar cheese slightly.
- Leftovers can be stored covered in the refrigerator for up to 3 days and reheated in the oven.
- Adding fresh herbs like thyme or rosemary can add aromatic depth to the dish.
