Description
Dad’s Creamy & Cheesy Au Gratin Potatoes is a rich and comforting casserole featuring thinly sliced Yukon gold potatoes layered with onions and smothered in a luscious cheese sauce made from sharp cheddar and optionally gruyere and parmesan. Baked to golden perfection, this dish is perfect as a hearty side for family dinners or special occasions.
Ingredients
Scale
Potatoes & 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
Toppings & Garnish
- ½ cup gruyere cheese (optional)
- ¼ cup grated parmesan cheese
- 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 thoroughly 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.
- 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 until slightly bubbly but not browned. Gradually add the almond or regular milk while whisking continuously to avoid lumps, cooking until the sauce thickens to a creamy consistency.
- Add Cheese and Seasonings: Stir in the shredded sharp cheddar cheese, garlic powder, salt, and freshly ground black pepper until the cheese melts fully and the sauce is smooth and flavorful.
- Combine Sauce and Potatoes: Pour the prepared cheese sauce evenly over the layered potatoes and onions in the baking dish, covering all areas.
- Bake Covered: Cover the dish tightly with aluminum foil and bake in the preheated oven for 45 minutes to allow the potatoes to soften and absorb flavors.
- Add Additional Cheese and Finish Baking: Remove the foil carefully, sprinkle the optional gruyere cheese and grated parmesan cheese over the top. Return the dish to the oven uncovered and bake for an additional 30-45 minutes until the top is golden brown and bubbly.
- Garnish and Serve: Remove from oven and let cool slightly. Garnish with fresh parsley before serving warm.
Notes
- Use Yukon gold potatoes for the best balance of creaminess and firmness when baked.
- Unsweetened almond milk can be substituted for a dairy-free version; regular milk adds additional richness.
- Gruyere cheese is optional but adds a delicious nutty flavor.
- Covering the dish while initially baking helps cook the potatoes through without drying out the top.
- Let the dish rest for 5-10 minutes after baking to allow it to set and make serving easier.
