Description

Dad’s Creamy & Cheesy Au Gratin Potatoes is a comforting and rich side dish featuring layers of thinly sliced Yukon gold potatoes and onions baked in a creamy, cheesy sauce made with sharp cheddar, gruyere, and parmesan cheeses. This classic oven-baked recipe results in tender potatoes with a golden, bubbly cheese crust, perfect for holiday dinners or family gatherings.

Ingredients

Scale

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 and Garnish

½ cup gruyere cheese (optional)
¼ cup grated parmesan cheese
Fresh parsley for garnish

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Instructions

Preheat and Prepare the Baking Dish: Preheat your oven to 375°F (190°C). Grease a 2-quart square baking dish generously to prevent sticking.
Layer Potatoes and Onions: Arrange the thinly sliced Yukon gold potatoes and sliced onions alternatingly in the prepared baking dish, creating even layers for uniform cooking.
Make the Cheese Sauce: In a medium saucepan over medium heat, melt the salted butter. Whisk in the all-purpose flour until it forms a smooth paste, cooking for about 1-2 minutes to eliminate raw flour taste. Gradually whisk in the almond milk or regular milk, stirring constantly until the sauce thickens and is smooth.
Add Cheese and Seasonings: Stir in the shredded sharp cheddar cheese, garlic powder, salt, and freshly ground black pepper until the cheese melts completely and the sauce is creamy and well combined.
Combine Sauce with Potatoes: Pour the prepared cheese sauce evenly over the layered potatoes and onions in the baking dish, ensuring the sauce covers all layers.
Bake Covered: Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 45 minutes. This will help the potatoes cook through and the flavors meld.
Add Toppings and Finish Baking: Remove the foil and sprinkle the grated gruyere cheese and parmesan cheese evenly over the top. Return the dish to the oven and bake for an additional 30 to 45 minutes, or until the cheese topping is golden brown and bubbly, and the potatoes are tender when pierced with a fork.
Garnish and Serve: Once baked, remove from the oven and let it rest for a few minutes. Garnish with freshly chopped parsley before serving warm as a hearty side dish.

Notes

For a richer flavor, use regular whole milk instead of almond milk.
Gruyere cheese is optional but adds a lovely nuttiness; you can substitute with more cheddar if unavailable.
Use a mandoline slicer for uniformly thin potato slices to ensure even cooking.
Make sure to cover the dish while baking to prevent the cheese topping from burning before the potatoes are cooked through.
This dish can be prepared a day ahead and refrigerated; add extra baking time if baking from cold.
Adjust salt according to the saltiness of the cheeses used.