Dad’s Creamy & Cheesy Au Gratin Potatoes Recipe
Dad’s Creamy & Cheesy Au Gratin Potatoes is a comforting dish made with thinly sliced Yukon Gold potatoes layered with onions and smothered in a rich, creamy cheese sauce. Baked until golden and bubbly, this classic side dish features a luscious blend of sharp cheddar, Gruyère, and Parmesan cheeses, delivering a perfect balance of creamy texture and savory flavor. Perfect for family dinners or holiday gatherings, this recipe serves 8 and brings warmth and indulgence to your table.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 45 minutes
- Yield: 8 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
Potatoes & Vegetables
- 6–7 medium Yukon Gold potatoes, thinly sliced into 1/8 inch rounds (about 3 pounds by weight)
- ½ white or yellow onion, sliced
Sauce
- 2 tablespoons salted butter
- ¼ cup all-purpose flour (whole wheat, all-purpose, or gluten-free 1:1 flour will work)
- 1 ½ cups unsweetened almond milk (regular, skim, or whole milk can be substituted)
- 8 ounces sharp cheddar cheese, shredded (about 2 heaping cups)
- ½ teaspoon garlic powder
- ¾ teaspoon salt, plus more to taste
- Freshly ground black pepper, to taste
Topping
- ½ cup Gruyère cheese, shredded (or more sharp cheddar as substitute)
- ¼ cup grated Parmesan cheese
Garnish
- Fresh chopped parsley
Instructions
- Preheat and Prepare Baking Dish: Preheat your oven to 375°F (190°C). Spray a 2-quart square baking dish or an 8×12 inch dish with nonstick cooking spray or grease it with butter or oil to prevent sticking.
- Arrange Potatoes and Onions: Place the thinly sliced potatoes in three tight, slightly slanted rows in the baking dish, leaving some space so slices aren’t packed too tightly. Insert the sliced onions in between the potato rows and scatter some on top, ensuring even distribution.
- Make the Sauce: In a medium saucepan over medium heat, melt 2 tablespoons of salted butter. Gradually whisk in the flour, adding a little at a time, followed slowly by the almond milk, whisking continuously to prevent lumps. Bring the mixture to a gentle simmer until it thickens to a creamy gravy-like consistency.
- Add Cheese and Seasoning: Reduce heat to low and stir in the shredded sharp cheddar cheese, garlic powder, ¾ teaspoon salt, and freshly ground black pepper to taste. Adjust seasoning as needed for flavor.
- Combine and Cover: Pour the cheese sauce evenly over the arranged potatoes and onions, ensuring they are well covered. Cover the baking dish tightly with foil.
- Bake Covered: Bake in the preheated oven for 45 minutes. This step allows the potatoes to begin softening under the creamy sauce.
- Add Toppings and Finish Baking: Remove foil and sprinkle the top evenly with shredded Gruyère (or additional sharp cheddar) and grated Parmesan cheese. Return the dish to the oven and bake uncovered for an additional 30 to 45 minutes, or until the potatoes are tender (test by piercing with a fork) and the top is golden brown and bubbly.
- Garnish and Serve: Remove from oven and let cool slightly. Garnish with freshly chopped parsley before serving. Enjoy your creamy and cheesy Au Gratin Potatoes!
Notes
- For a richer sauce, whole milk or heavy cream can be used instead of almond milk.
- If you prefer a spicier kick, add a pinch of cayenne pepper or smoked paprika to the sauce.
- Allow the dish to rest for 10 minutes after baking for the sauce to thicken and flavors to meld.
- Potatoes can be sliced a day ahead and stored in cold water to prevent browning.
- Gluten-free flour options work seamlessly in the sauce for those avoiding gluten.
Keywords: au gratin potatoes, cheesy potatoes, creamy potatoes, baked potatoes, comfort food, holiday side dish, Yukon Gold potatoes