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If there is one dish that feels like a warm hug on a plate, it’s Dad’s Creamy & Cheesy Au Gratin Potatoes Recipe. This beloved classic features tender, thinly sliced Yukon gold potatoes bathed in a luscious, rich cheese sauce that melds sharp cheddar, melty gruyere, and a touch of parmesan into an irresistible golden crust. Every bite delivers layers of comforting creaminess and a mild garlic punch that makes it impossible to stop reaching for more. Whether you’re making it for a special holiday or a cozy family dinner, this recipe makes the perfect side that will have everyone asking for seconds – it’s truly a slice of cheesy heaven.

Dad’s Creamy & Cheesy Au Gratin Potatoes Recipe - Recipe Image

Ingredients You’ll Need

The magic of Dad’s Creamy & Cheesy Au Gratin Potatoes Recipe lies in its simplicity and balance. Each ingredient works harmoniously to create creamy texture, vibrant flavor, and appealing color — from the buttery base to the sharpness of cheddar and the subtle nuttiness of parmesan and gruyere cheeses.

Yukon gold potatoes: Thinly sliced for even cooking and a creamy interior with a buttery flavor.
White or yellow onion: Adds sweetness and a slight bite that complements the cheese sauce.
Salted butter: Creates a luscious roux and enriches the sauce’s body.
All-purpose flour: Acts as the thickening agent for the creamy cheese sauce.
Unsweetened almond milk (or regular milk): Forms the smooth sauce base, keeping it light yet creamy.
Sharp cheddar cheese: Delivers that iconic tangy, cheesy punch essential in au gratin potatoes.
Garlic powder: Infuses a subtle savory warmth without overpowering the flavors.
Salt and freshly ground black pepper: Enhance and balance the overall taste perfectly.
Gruyere cheese (optional): Adds a nutty depth and extra gooeyness under the golden crust.
Grated parmesan: Creates a crispy, flavorful topping that finishes the dish beautifully.
Fresh parsley: Brightens the presentation and adds a fresh herbaceous note at serving.

How to Make Dad’s Creamy & Cheesy Au Gratin Potatoes Recipe

Step 1: Prepare and Preheat

Start by preheating your oven to 375°F and generously greasing a 2-quart square baking dish. Greasing is key to ensure that the potatoes don’t stick and you get those perfect golden edges that make au gratin so addictive.

Step 2: Layer Potatoes and Onions

Arrange the thinly sliced Yukon gold potatoes and onions in alternating layers inside your prepared dish. This layering helps the flavors mingle beautifully as they cook, with the onions adding subtle sweetness between each silky potato slice.

Step 3: Make the Cheese Sauce

In a medium saucepan over medium heat, melt the butter until it foams gently. Whisk in the flour to make a smooth roux, cooking it just long enough to get rid of the raw flour taste. Gradually add the almond milk, whisking constantly until the mixture thickens into a creamy sauce. This base is what makes the dish decadently creamy without feeling heavy.

Step 4: Add Cheese and Seasonings

Once the sauce is thickened, stir in the sharp cheddar cheese until melted and velvety. Then add the garlic powder, salt, and freshly ground black pepper. This combination delivers the soulful, comforting flavor that’s signature to Dad’s Creamy & Cheesy Au Gratin Potatoes Recipe.

Step 5: Pour Sauce and Bake Covered

Pour the cheese sauce evenly over the layered potatoes and onions, making sure each slice is coated. Cover the dish tightly with foil to trap moisture and bake for 45 minutes, allowing the potatoes to soften and soak in the sauce.

Step 6: Add Toppings and Finish Baking

Remove the foil and sprinkle the top with the gruyere and parmesan cheeses. Return to the oven, uncovered, for another 30–45 minutes. Watch as it bubbles and turns a gorgeous golden brown, giving you that irresistible crispy crust on top.

Step 7: Garnish and Serve

Once out of the oven, let the dish rest a few minutes, then garnish with fresh parsley. This final touch adds a pop of color and a light herbal freshness that balances the rich, cheesy goodness.

How to Serve Dad’s Creamy & Cheesy Au Gratin Potatoes Recipe

Garnishes

Fresh chopped parsley is the classic finish here, bringing a burst of green brightness that contrasts the golden cheesy crust. For a little extra, a sprinkle of crispy bacon bits or finely diced chives also works beautifully, adding texture and a smoky or mild onion kick.

Side Dishes

This creamy, indulgent au gratin potato dish pairs wonderfully with simple roasted or grilled proteins like chicken, steak, or pork chops. A crisp green salad or steamed green beans provides a refreshing counterpoint, keeping the meal well-balanced and satisfying.

Creative Ways to Present

For a festive touch, serve the au gratin in individual ramekins for each guest, complete with a light herb garnish on top. Alternatively, spoon the potatoes onto a platter sprinkled with toasted nuts or a drizzle of truffle oil to impress at your next dinner party. It’s a showstopper however you slice it!

Make Ahead and Storage

Storing Leftovers

After enjoying your first helping of Dad’s Creamy & Cheesy Au Gratin Potatoes Recipe, let the leftovers cool completely, then cover tightly and refrigerate for up to four days. The flavors deepen overnight, making the reheated portions just as delicious as fresh.

Freezing

You can freeze this au gratin potato dish, but keep in mind the texture might change slightly upon thawing. Freeze in an airtight container for up to two months, then thaw overnight in the fridge before reheating.

Reheating

Reheat leftovers in the oven at 350°F to preserve the creamy texture and crispy topping—microwaving can make it watery. Cover with foil initially to warm through, then remove the foil at the end to crisp up the cheese topping again.

FAQs

Can I use other types of potatoes instead of Yukon gold?

Absolutely! Yukon golds are preferred for their buttery texture and flavor, but russets or red potatoes work too. Just slice them thinly so they cook evenly and achieve that creamy consistency.

Is it okay to substitute regular milk for almond milk?

Yes, regular dairy milk works perfectly here and often gives a richer result. Almond milk is a great alternative for those who prefer a dairy-free or lighter option, and the cheese sauce still turns out wonderfully creamy.

Can I make this recipe vegetarian?

This recipe is naturally vegetarian as long as you use vegetarian-friendly cheeses (some cheeses use animal rennet). Just double-check your cheese labels to be sure.

What’s the secret to achieving that perfect golden crust on top?

Removing the foil halfway through baking and sprinkling a mix of gruyere and parmesan allows the cheeses to brown beautifully and form the crispy, cheesy topping everyone loves.

How thin should I slice the potatoes?

Thin slices, about 1/8 inch thick, are ideal because they cook evenly and soak up the sauce nicely. A mandoline slicer is handy for this step if you have one.

Final Thoughts

If you want to create a dish that feels like a cherished family tradition and delivers pure comfort, you cannot go wrong with Dad’s Creamy & Cheesy Au Gratin Potatoes Recipe. It’s easy enough for a weeknight treat yet impressive enough for holiday feasts. Give it a try, and you might just find yourself adding it to your own forever recipe collection.

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