Description
Dad’s Creamy & Cheesy Au Gratin Potatoes is a comforting and indulgent casserole featuring layers of thinly sliced Yukon gold potatoes and onions bathed in a rich, velvety cheese sauce made from sharp cheddar, garlic, and a blend of cheeses. Baked to golden perfection with a crispy, cheesy crust and garnished with fresh parsley, this casserole is the perfect side dish for family dinners or special occasions.
Ingredients
Scale
Vegetables
- 6-7 medium Yukon gold potatoes, thinly sliced
- ½ white or yellow onion, sliced
Dairy and Cheese
- 2 tablespoons salted butter
- 1 ½ cups unsweetened almond milk (or regular milk)
- 8 ounces sharp cheddar cheese, shredded
- ½ cup gruyere cheese (optional)
- ¼ cup grated parmesan
Dry and Seasonings
- ¼ cup all-purpose flour
- ½ teaspoon garlic powder
- ¾ teaspoon salt
- Freshly ground black pepper, to taste
Garnish
- Fresh parsley for garnish
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 375°F (190°C) and lightly grease a 2-quart square baking dish with butter or non-stick spray to prevent sticking.
- Layer Potatoes and Onions: Arrange the thinly sliced Yukon gold potatoes and sliced onions in even layers within the prepared baking dish to ensure even cooking and flavor distribution.
- Make the Cheese Sauce: In a medium saucepan, melt the 2 tablespoons of salted butter over medium heat. Whisk in the ¼ cup of all-purpose flour until smooth to create a roux. Gradually pour in 1 ½ cups of unsweetened almond milk (or regular milk), whisking continuously until the mixture thickens into a smooth sauce.
- Add Flavor and Cheese: Stir in the shredded sharp cheddar cheese, garlic powder, salt, and freshly ground black pepper into the thickened sauce. Continue stirring until the cheese has fully melted and the sauce is creamy and well combined.
- Combine Sauce with Potatoes: Pour the creamy cheese sauce evenly over the layered potatoes and onions, ensuring every slice is coated for a rich flavor.
- Bake Covered: Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 45 minutes. This allows the potatoes to soften and begin cooking through.
- Add Toppings and Continue Baking: Remove the foil and sprinkle the optional gruyere cheese and grated parmesan evenly over the top. Return the dish to the oven and bake uncovered for an additional 30 to 45 minutes, or until the top is golden brown and bubbly.
- Garnish and Serve: Once baked to perfection, remove from the oven and garnish with freshly chopped parsley for a burst of color and freshness. Serve warm as a delicious side dish.
Notes
- Use Yukon gold potatoes for their creamy texture and buttery flavor, but russet potatoes can also be used if preferred.
- If you do not have gruyere cheese, you can substitute with more cheddar or mozzarella for a different cheese profile.
- For a thicker sauce, reduce the milk slightly or cook the sauce a bit longer until desired consistency is reached.
- This dish can be prepared a day ahead; refrigerate after layering and assembling, then bake when ready.
- Using almond milk makes this dish lactose-free; regular milk can be used for a richer taste.
