Description
Dad’s Creamy & Cheesy Au Gratin Potatoes is a comforting and rich side dish featuring thinly sliced Yukon gold potatoes layered with onions and smothered in a luscious homemade cheddar cheese sauce. Baked until bubbly and golden brown with a crispy cheese crust, this dish is perfect for family gatherings or holiday meals.
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
Toppings
- ½ cup gruyere cheese (optional)
- ¼ cup grated parmesan
- Fresh parsley for garnish
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and grease a 2-quart square baking dish to prevent sticking.
- Layer Potatoes and Onions: Arrange the thinly sliced Yukon gold potatoes and sliced onions evenly in the prepared baking dish, creating uniform layers for even cooking.
- 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 without browning. Gradually whisk in the almond milk until the mixture is smooth and starts to thicken.
- Add Cheese and Seasoning: Stir in the shredded sharp cheddar cheese, garlic powder, salt, and freshly ground black pepper until the cheese has melted and the sauce is creamy and smooth.
- Combine and Layer Sauce: Pour the cheese sauce evenly over the layers of potatoes and onions, ensuring they are thoroughly coated.
- Bake Covered: Cover the baking dish with aluminum foil and bake in the preheated oven for 45 minutes to allow the potatoes to cook through and absorb flavors.
- Add Toppings and Finish Baking: Remove the foil, sprinkle the gruyere cheese and grated parmesan evenly over the top, then return the dish to the oven for an additional 30-45 minutes. Bake uncovered until the top is golden brown and bubbly.
- Garnish and Serve: Once baked, let the dish cool slightly, then garnish with freshly chopped parsley before serving warm.
Notes
- For a richer taste, use whole milk instead of almond milk if dairy is not a concern.
- If you prefer a thinner sauce, add milk gradually until you reach desired consistency.
- Gruyere cheese is optional but adds a lovely nutty depth to the topping.
- Allow the potatoes to rest for 10 minutes after baking for easier slicing and serving.
- Use a mandoline slicer for uniform potato slices to ensure even cooking.
