If you’re craving a dish that feels like a warm hug in every bite, look no further than Dad’s Creamy & Cheesy Au Gratin Potatoes Recipe. This timeless classic combines tender Yukon gold potatoes with luscious layers of creamy, sharp cheddar cheese and a touch of savory garlic, all baked to golden perfection. Every spoonful delivers a beautiful balance of rich flavors and velvety textures that will have you reaching back for more—truly a comforting side or even a main that makes any meal feel special.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity. Each ingredient plays a vital role in building the dish’s layers of flavor and texture, creating that irresistible creamy and cheesy perfection. From the buttery roux to the sharp cheddar and the tender potatoes, everything comes together to make magic happen in your baking dish.
- Yukon gold potatoes (6-7 medium): These thinly sliced potatoes provide the perfect creamy texture and hold up wonderfully without falling apart.
- White or yellow onion (½, sliced): Adds a subtle sweetness and a slight bite that complements the richness.
- Salted butter (2 tablespoons): The essential base for the roux, ensuring a smooth, velvety sauce.
- All-purpose flour (¼ cup): Helps thicken the sauce to that perfect creamy consistency.
- Unsweetened almond milk (1 ½ cups): Or regular milk if preferred, this creates the luscious cheese sauce without overwhelming heaviness.
- Sharp cheddar cheese (8 ounces, shredded): The heart of the cheesy flavor that melts beautifully throughout.
- Garlic powder (½ teaspoon): For a subtle hint of savory depth.
- Salt (¾ teaspoon): Balances and enhances all flavors.
- Freshly ground black pepper: Adds just the right amount of spice to brighten the dish.
- Gruyere cheese (½ cup, optional): Adds a nutty, melty top layer that elevates the gratin.
- Grated parmesan (¼ cup): Provides a golden, flavorful crust when baked on top.
- Fresh parsley: For a burst of color and freshness just before serving.
How to Make Dad’s Creamy & Cheesy Au Gratin Potatoes Recipe
Step 1: Preheat and Prepare Your Dish
Start by preheating your oven to 375°F. Grease a 2-quart square baking dish generously to prevent sticking while ensuring an even bake. This prep step sets the stage for a flawless gratin.
Step 2: Layer the Potatoes and Onions
Carefully layer the thinly sliced Yukon gold potatoes and onions in the baking dish. This layering is crucial as it creates those delightful pockets of softness and subtle sweetness from the onions, marrying perfectly with the cheese sauce.
Step 3: Make the Creamy Cheese Sauce
In a medium saucepan, melt the salted butter over medium heat. Once melted, whisk in the flour and cook for about a minute to form a roux—this is the thickening powerhouse. Gradually add the almond milk while whisking continuously. Keep whisking until the sauce is smooth and thickens nicely.
Step 4: Blend in the Cheese and Seasonings
Lower the heat and stir in shredded sharp cheddar cheese, garlic powder, salt, and freshly ground black pepper. Keep stirring until the cheese melts into a velvety, rich sauce. This step delivers the signature creamy, cheesy soul of the dish.
Step 5: Pour the Sauce Over the Potatoes
Pour this luscious cheese sauce evenly over the layered potatoes and onions, ensuring every slice is generously coated for maximum flavor in every bite.
Step 6: Bake Covered and Then Uncovered with Toppings
Cover the baking dish tightly with foil and bake for 45 minutes. Then remove the foil and sprinkle the top with gruyere and parmesan cheeses. Return the dish to the oven for another 30 to 45 minutes, or until the top is bubbly, golden, and perfectly crisped.
Step 7: Garnish and Serve
Once baked to perfection, sprinkle fresh parsley on top for a dash of color and a hint of freshness before serving. Your gratin is ready to impress!
How to Serve Dad’s Creamy & Cheesy Au Gratin Potatoes Recipe
Garnishes
Fresh parsley is the classic choice, bringing a bright contrast to the creamy, cheesy richness. For extra flair, try a sprinkle of paprika or chopped chives to add both color and a mild flavor boost.
Side Dishes
This dish pairs brilliantly with hearty entrees like roasted chicken, pork chops, or even a juicy steak. If you want a lighter balance, a crisp green salad or steamed green beans make ideal companions, cutting through the richness beautifully.
Creative Ways to Present
For a stunning presentation, serve the gratin straight from the baking dish so everyone can admire the golden crust. Or scoop into individual ramekins for a personalized touch that’s perfect for dinners with friends or family.
Make Ahead and Storage
Storing Leftovers
After the gratin cools, cover it tightly with foil or plastic wrap and refrigerate. It stays fresh for up to 3 days, making it an easy, ready-to-reheat side for quick meals.
Freezing
This dish freezes beautifully. Portion it into airtight containers or wrap the baking dish securely before freezing. It can keep well for up to 2 months but is always best enjoyed sooner to maintain that creamy texture.
Reheating
Reheat leftovers in the oven at 350°F, covered, for about 20-25 minutes or until warmed through. For a crispy top, remove the cover in the last 5 minutes. This helps revive the delightful golden crust and ensures every bite is as tasty as day one.
FAQs
Can I use a different type of potato?
Absolutely! While Yukon gold potatoes are ideal for their creamy texture, russets or red potatoes can work too. Just keep in mind that firmer potatoes might need a slightly longer bake time to become tender.
Is there a non-dairy option for the milk?
Yes, unsweetened almond milk is a wonderful substitute that won’t compromise creaminess. Just avoid flavored or sweetened varieties to keep the dish savory.
Can I make this recipe vegan?
To make a vegan version, swap the butter for a plant-based alternative and use vegan cheeses that melt well. The sauce can be thickened with flour and plant milk as in the original recipe, but note the taste will differ from the classic version.
What type of cheese works best in au gratin potatoes?
Sharp cheddar is the star cheese here for its tang and melty quality. Gruyere adds a nutty complexity for the topping, and parmesan lends an irresistible golden crust. You can experiment, but these three cheeses create a balanced flavor profile.
Can I prepare this dish ahead and bake it later?
Yes, you can assemble the gratin a day in advance and keep it covered in the refrigerator. When ready to serve, simply bake as directed, though you might need a few extra minutes in the oven since it will be chilled.
Final Thoughts
Nothing beats the comfort and joy of serving Dad’s Creamy & Cheesy Au Gratin Potatoes Recipe at your table. This dish captures the heart of cozy family dinners and special occasions alike with its unbeatable combination of creamy sauce, cheesy goodness, and perfectly tender potatoes. I encourage you to try it soon—it’s a guaranteed crowd-pleaser that feels like a hug from the inside out.
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Dad’s Creamy & Cheesy Au Gratin Potatoes Recipe
- Prep Time: 25 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 35 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
Description
Dad’s Creamy & Cheesy Au Gratin Potatoes is a comforting baked casserole featuring tender sliced Yukon gold potatoes layered with onions and smothered in a rich, cheesy sauce made with sharp cheddar, garlic, and a blend of cheeses. This classic side dish is baked until golden and bubbly, perfect for family dinners or holiday gatherings.
Ingredients
Potatoes and Vegetables
- 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
- ½ cup gruyere cheese (optional)
- ¼ cup grated parmesan
Garnish
- Fresh parsley for garnish
Instructions
- Preheat Oven: Preheat your oven to 375°F and grease a 2-quart square baking dish to prevent sticking.
- Layer Potatoes and Onions: Arrange the thinly sliced Yukon gold potatoes and sliced onions evenly in the prepared baking dish, creating layers for even cooking.
- Prepare Cheese Sauce: In a saucepan over medium heat, melt the salted butter. Whisk in the all-purpose flour to form a roux, then gradually add the milk while whisking continuously until the mixture becomes smooth and thickened.
- Add Cheese and Seasonings: Stir in the shredded sharp cheddar cheese, garlic powder, salt, and freshly ground black pepper until the cheese is fully melted and the sauce is creamy and well combined.
- Pour Sauce Over Potatoes: Evenly pour the cheese sauce over the layered potatoes and onions in the baking dish, ensuring they are fully coated.
- Bake Covered: Cover the baking dish with foil and bake in the preheated oven for 45 minutes to allow potatoes to cook through and flavors to meld.
- Add Toppings and Continue Baking: Remove the foil and sprinkle the optional gruyere cheese and grated parmesan on top. Return the dish to the oven and bake for an additional 30-45 minutes until the top is golden brown and bubbly.
- Garnish and Serve: Once baked, garnish with fresh parsley before serving to add a touch of color and freshness.
Notes
- For a richer dish, use regular whole milk instead of almond milk.
- Gruyere cheese is optional but adds a fantastic depth of flavor and a beautiful golden crust.
- Make sure to slice the potatoes evenly to ensure uniform cooking.
- Covering with foil during the first part of baking helps the potatoes cook through without drying out.
- This recipe can be prepared ahead of time and refrigerated before baking.
