Description
This recipe for Dad’s Creamy & Cheesy Au Gratin Potatoes offers a rich, comforting side dish featuring thinly sliced Yukon gold potatoes baked in a luscious homemade cheese sauce made with sharp cheddar and optional Gruyere and Parmesan cheeses. Perfectly layered with onions and baked until golden and bubbly, this dish is a classic crowd-pleaser that’s simple to prepare and ideal for holiday dinners or family meals.
Ingredients
Scale
Potato and Onion Layer
- 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
Topping
- 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 generously grease a 2-quart square baking dish to prevent sticking and make serving easier.
- Layer Potatoes and Onions: Arrange the thinly sliced Yukon gold potatoes and sliced onions in alternating layers within the greased baking dish to ensure even cooking and flavor distribution.
- Make Cheese Sauce: In a medium saucepan over medium heat, melt the salted butter. Whisk in the all-purpose flour to form a roux, cooking until lightly golden. Gradually add the almond or regular milk while whisking continuously until the mixture thickens to a creamy consistency.
- Add Cheese and Seasoning: Remove the saucepan from heat and stir in the shredded sharp cheddar cheese, garlic powder, salt, and freshly ground black pepper until the cheese melts and the sauce is smooth.
- Combine and Cover: Pour the prepared cheese sauce evenly over the layered potatoes and onions in the baking dish. Cover the dish with aluminum foil to lock in moisture while baking.
- Bake Covered: Bake the covered dish in the preheated oven for 45 minutes, allowing the potatoes to soften and flavors to meld.
- Add Toppings and Finish Baking: Carefully remove the foil, sprinkle the optional Gruyere and Parmesan cheeses evenly over the top, then return the dish to the oven to bake uncovered for an additional 30 to 45 minutes, or until the top is golden brown and bubbly.
- Garnish and Serve: Once baked, let the dish rest for a few minutes before garnishing with freshly chopped parsley. Serve warm as a delicious, cheesy side dish.
Notes
- You can substitute regular milk for almond milk if preferred.
- Gruyere cheese is optional but adds a rich, nutty flavor to the dish.
- Make sure to slice potatoes thinly and evenly for uniform cooking.
- Covering the dish with foil prevents the top from drying out during the initial baking phase.
- Allow the dish to rest after baking to help it set for easier serving.
