Description
Dad’s Creamy & Cheesy Au Gratin Potatoes is a comforting and indulgent casserole featuring thinly sliced Yukon gold potatoes baked in a rich, creamy cheese sauce made with sharp cheddar, gruyere, and parmesan. This classic side dish boasts layers of tender potatoes and onions, smothered in a luscious homemade cheese sauce and baked to golden perfection with a crispy top. Perfect for family dinners or special occasions, this recipe delivers cheesy, garlicky, and savory flavors with every bite.
Ingredients
Scale
Potatoes and Vegetables
- 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
- Fresh parsley for garnish
Instructions
- Preheat and prepare dish. Preheat your oven to 375°F (190°C) and grease a 2-quart square baking dish to prevent sticking and for easy serving.
- Layer potatoes and onions. Arrange the thinly sliced Yukon gold potatoes and sliced onions in layers evenly in the prepared baking dish.
- Make cheese sauce. In a medium saucepan, melt the salted butter over medium heat. Whisk in the all-purpose flour to form a roux, cooking for about 1-2 minutes without browning. Gradually pour in the almond or regular milk, whisking constantly until the mixture is smooth and thickened.
- Add cheese and seasonings. Stir in the shredded sharp cheddar cheese, garlic powder, salt, and freshly ground black pepper to the sauce. Continue stirring until the cheese has fully melted and the sauce is creamy and combined.
- Pour sauce over potatoes. Carefully pour the prepared cheese sauce evenly over the layered potatoes and onions in the baking dish, ensuring all slices are coated.
- Bake covered. Cover the baking dish with aluminum foil and bake in the preheated oven for 45 minutes. This steaming helps the potatoes cook through and absorb the flavors.
- Add topping and finish 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 30-45 minutes, or until the potatoes are tender and the top is golden brown and bubbly.
- Garnish and serve. Remove from oven and garnish with freshly chopped parsley before serving to add a fresh, vibrant touch.
Notes
- For a dairy-free version, use plant-based butter and almond milk, and choose dairy-free cheese alternatives.
- Yukon gold potatoes are ideal for their creamy texture when baked; Russets can be used but may be less creamy.
- The optional gruyere cheese adds a nutty, rich flavor and enhances browning but can be omitted or substituted.
- Let the dish sit for 5-10 minutes after baking to set, making it easier to serve.
- Store leftovers covered in the refrigerator for up to 3 days and reheat thoroughly before serving.
