Description
Dad’s Creamy & Cheesy Au Gratin Potatoes is a comforting and indulgent side dish featuring layers of thinly sliced Yukon gold potatoes and onions baked in a rich, creamy cheddar cheese sauce. Topped with a blend of Gruyere and Parmesan cheese for a golden, bubbly crust, this classic recipe is perfect for family dinners or holiday gatherings.
Ingredients
Scale
Vegetables
- 6-7 medium Yukon gold potatoes, thinly sliced
- ½ white or yellow onion, sliced
Dairy
- 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 cheese
Pantry
- 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 and Prepare Baking Dish: Preheat your oven to 375°F (190°C) and grease a 2-quart square baking dish to prevent sticking and ensure even cooking.
- Layer Potatoes and Onions: Arrange the thinly sliced Yukon gold potatoes and sliced onions in layers inside the prepared baking dish, evenly distributing them for consistent texture and flavor.
- Make the Cheese Sauce: In a medium saucepan over medium heat, melt the salted butter. Whisk in the all-purpose flour until well combined to form a roux. Gradually pour in the unsweetened almond milk or regular milk, whisking continuously until the mixture is smooth and thickened.
- Add Cheese and Seasoning: Stir in the shredded sharp cheddar cheese, garlic powder, salt, and freshly ground black pepper. Continue stirring until the cheese has fully melted and the sauce is creamy and well seasoned.
- Combine and Bake: Pour the cheese sauce evenly over the layered potatoes and onions in the baking dish. Cover the dish with foil to retain moisture and bake in the preheated oven for 45 minutes.
- Finish Baking with Cheese Topping: After 45 minutes, remove the foil. Sprinkle the top of the dish with the optional Gruyere cheese and grated Parmesan. Return to the oven and bake uncovered for an additional 30-45 minutes until the top is golden brown and bubbly.
- Garnish and Serve: Once baked, remove from the oven and garnish with freshly chopped parsley before serving to add a fresh pop of color and flavor.
Notes
- You can substitute almond milk with regular milk or any milk of your choice depending on dietary preferences.
- Gruyere cheese is optional but adds a lovely nutty flavor and enhances the crust.
- Make sure the potatoes are sliced evenly to ensure uniform cooking.
- Allow the dish to rest for a few minutes after baking for easier serving.
- Add a pinch of nutmeg to the cheese sauce for an extra hint of warmth and depth if desired.
