Description
This comforting and creamy Dad’s Au Gratin Potatoes recipe combines tender Yukon Gold potato slices with a rich, cheesy sauce made from sharp cheddar, Gruyere, and Parmesan cheeses. Baked to golden perfection with a crispy top, this classic side dish is perfect for family dinners or holiday meals.
Ingredients
Scale
Potatoes & Vegetables
- 6-7 medium Yukon gold potatoes, thinly sliced
- ½ white or yellow onion, sliced
Sauce & Cheese
- 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
- ½ cup gruyere cheese (optional)
- ¼ cup grated parmesan
Garnish
- Fresh parsley for garnish
Instructions
- Preheat and Prepare Dish: Preheat the oven to 375°F (190°C) and grease a 2-quart square baking dish to prevent sticking and facilitate easy cleanup.
- Layer Potatoes and Onions: Arrange a layer of thinly sliced Yukon gold potatoes and sliced onions evenly in the prepared baking dish to build the base of the casserole.
- Make Cheese Sauce: In a medium saucepan over medium heat, melt the salted butter. Whisk in the all-purpose flour to create a roux, then gradually add the almond or regular milk, whisking constantly until the mixture becomes smooth and thickened into a creamy sauce.
- Add Cheese and Seasoning: Stir shredded sharp cheddar cheese into the thickened sauce along with garlic powder, salt, and freshly ground black pepper until the cheese has melted and the sauce is smooth and flavorful.
- Assemble in Baking Dish: Pour the prepared cheese sauce evenly over the layered potatoes and onions, ensuring all slices are coated for maximum creaminess.
- Bake Covered: Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 45 minutes to allow the potatoes to cook through and absorb the flavors.
- Add Toppings and Continue Baking: Remove the foil and sprinkle the top with Gruyere and Parmesan cheeses. Return the dish to the oven and bake uncovered for an additional 30 to 45 minutes until the top is golden brown and bubbly.
- Garnish and Serve: Remove from oven, let the casserole rest for a few minutes, then garnish with freshly chopped parsley before serving warm.
Notes
- Use Yukon Gold potatoes for their buttery flavor and creamy texture that hold up well during baking.
- For a dairy-free version, use unsweetened almond milk and omit cheeses or substitute with vegan cheese alternatives.
- Covering the casserole for the initial baking ensures tender potatoes, while uncovering allows the top to crisp and brown beautifully.
- Adjust salt and pepper levels to your taste, especially if using salted butter or salted cheese variations.
- This dish pairs excellently with roasted meats, poultry, or a fresh green salad for a complete meal.
