Description

A comforting and creamy classic dish, Dad’s Creamy & Cheesy Au Gratin Potatoes features thinly sliced Yukon gold potatoes layered with onions and smothered in a rich cheese sauce made with sharp cheddar, gruyere, and parmesan. Baked to golden perfection, this hearty side is perfect for family dinners or holiday gatherings.

Ingredients

Potatoes & Vegetables

6-7 medium Yukon gold potatoes, thinly sliced
½ white or yellow onion, sliced

Sauce & Cheese

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
½ cup gruyere cheese (optional, for topping)
¼ cup grated parmesan (for topping)

Garnish

Fresh parsley for garnish

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Instructions

Preheat and Prepare: 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 evenly in the prepared baking dish, creating layers for even flavor distribution.
Make the 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 to remove raw flour taste. Gradually add the almond milk while whisking continuously until the mixture is smooth and thickened, forming a creamy base.
Add Cheese and Seasoning: Stir in the shredded sharp cheddar cheese, garlic powder, salt, and freshly ground black pepper until the cheese is fully melted and the sauce is smooth and flavorful.
Assemble the Dish: Pour the prepared cheese sauce evenly over the layered potatoes and onions, making sure all slices are well covered.
Bake Covered: Cover the baking dish with aluminum foil and bake in the preheated oven for 45 minutes to allow the potatoes to cook thoroughly and absorb the sauce.
Add Toppings and Continue Baking: Remove the foil, then sprinkle the top evenly with the optional gruyere cheese and grated parmesan. Return the dish to the oven and bake, uncovered, for an additional 30 to 45 minutes until the top is golden brown and bubbly.
Garnish and Serve: Once baked, let the au gratin potatoes rest for a few minutes, then garnish with fresh parsley before serving warm.

Notes

For a richer flavor, use regular whole milk instead of almond milk if dairy is not a concern.
Make sure to slice the potatoes thinly and evenly to ensure uniform cooking.
The optional gruyere cheese adds a nutty depth but can be omitted for a simpler version.
Covering the dish during the first part of baking keeps the potatoes moist, while uncovering in the last phase allows the cheese topping to brown nicely.
Leftovers can be refrigerated and reheated in the oven for best texture retention.