Dad’s Creamy & Cheesy Au Gratin Potatoes Recipe

If you’re anything like me, comfort food is the true hero of any meal, and nothing quite hits the spot like a warm, cheesy side dish. That’s why Dad’s Creamy & Cheesy Au Gratin Potatoes Recipe has become a household staple, especially during those cozy family dinners or holiday gatherings. The way the tender Yukon Golds soak up all that luscious, cheesy goodness? Pure magic on a plate.

This recipe is special because it strikes the perfect balance between creamy and cheesy without being overwhelming or greasy. Whether you’re serving it alongside roast chicken or a juicy steak, you’ll find yourself going back for seconds—and maybe even thirds. Plus, it’s straightforward enough to whip up any night but impressive enough for company. Stick with me, and I’ll share all my little tips to help you nail Dad’s Creamy & Cheesy Au Gratin Potatoes Recipe right at home.

Ingredients You’ll Need

Every ingredient in Dad’s Creamy & Cheesy Au Gratin Potatoes Recipe plays a role, and together they create that classic rich flavor and gooey texture we all crave. Choosing the right potatoes and cheeses can make a big difference, so here’s what I recommend when shopping.

• Yukon Gold potatoes: Their creamy texture and buttery flavor make them perfect for au gratin. Be sure to slice them thinly and evenly—about 1/8 inch—for consistent cooking.
• White or yellow onion: Adds a subtle sweetness and a bit of bite but doesn’t overpower the dish.
• Salted butter: For richness and that golden roux base in the sauce.
• All-purpose flour: Helps thicken the sauce; you can substitute gluten-free 1:1 flour if needed.
• Unsweetened almond milk: I love this dairy-free option, but regular milk works like a charm too—whole milk will give you an even creamier sauce.
• Sharp cheddar cheese: The star of the show. Freshly shredded is the way to go for meltiness and flavor.
• Garlic powder: A hint of garlicky warmth without overpowering the cheese.
• Salt and freshly ground black pepper: Essential for seasoning every layer just right.
• Gruyere cheese: For topping, adds a beautiful nutty crust when baked.
• Grated parmesan cheese: Boosts the savory, cheesy flavor on top.
• Fresh chopped parsley: To garnish and add a fresh pop of color and flavor after baking.

Variations

I love making Dad’s Creamy & Cheesy Au Gratin Potatoes Recipe my own depending on the season or what’s in the fridge. Don’t hesitate to tweak it! Here are a few ways I switch things up that you might want to try yourself.

• Adding crispy bacon bits: My dad swears by throwing in crispy bacon for a smoky, crunchy contrast—and I get it, it’s delicious.
• Using different cheeses: Sometimes I’ll mix in mozzarella or Monterey Jack for a milder, stringier melt.
• Making it vegetarian or vegan: Swap the butter for plant-based margarine and use vegan cheeses—almond milk fits perfectly in this version.
• Adding herbs: Thyme or rosemary blends wonderfully into the creamy sauce if you want an herby twist.
• Swapping potatoes: Russets work but be mindful they’re starchier and might get softer faster.

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

Step 1: Prep the Potatoes and Onion

Start by washing and peeling your Yukon Gold potatoes if you prefer (I sometimes leave the skins on for a rustic feel). Then slice them into thin 1/8-inch rounds—using a mandoline slicer here really helps you get consistent thickness, which means even cooking and that perfect creamy texture. Slice your onion into thin rounds as well. Lay these aside while you make the creamy cheese sauce.

Step 2: Make the Creamy Cheese Sauce

In a medium saucepan, melt two tablespoons of salted butter over medium heat. Once melted, whisk in the flour and cook for about 1-2 minutes, stirring constantly. This cooks out the raw flour taste and creates a roux, which thickens the sauce. Slowly whisk in 1 ½ cups of unsweetened almond milk (or your milk of choice), making sure to whisk constantly to smooth out any lumps. Simmer gently until the sauce thickens—about 5 minutes.

Remove the sauce from heat and stir in the sharp cheddar cheese, garlic powder, salt, and freshly ground black pepper. Stir until the cheese melts completely and the sauce is smooth. Taste and adjust seasoning if needed.

Step 3: Assemble and Bake

Preheat your oven to 375°F (190°C) and butter or grease your baking dish. Layer half of the sliced potatoes and onions into the dish, slightly overlapping each piece. Pour half of the creamy cheese sauce over the layer, spreading evenly. Repeat with the remaining potatoes, onions, and sauce.

Top the entire dish with a mixture of grated Gruyere and Parmesan cheese. This combo creates a golden, crispy, cheesy crust that’s hard to resist. Cover with foil and bake for 40 minutes, then remove the foil and bake another 20 minutes until bubbly and golden on top. Let it rest for about 10 minutes before serving.

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

Garnishes

I love to sprinkle fresh chopped parsley on top right after baking—it adds a lovely freshness that cuts through the richness. Sometimes a light dusting of smoked paprika works nicely too if I’m in the mood for a little smoky warmth.

Side Dishes

Dad’s Creamy & Cheesy Au Gratin Potatoes Recipe pairs beautifully with roast chicken, grilled steak, or even a simple green salad to balance out all that indulgence. On the holidays, I serve it alongside glazed ham and roasted veggies—it’s always a crowd-pleaser.

Creative Ways to Present

For a special occasion, try plating individual portions in small ramekins or cast iron skillets. It looks elegant and keeps the cheesy crust intact for each guest. I once layered thin slices of sweet potato into this recipe for a colorful twist, and it was a hit!

Make Ahead and Storage

Storing Leftovers

After cooling, I store any leftovers in an airtight container in the fridge. The next day, the dish tastes just as comforting—though the top won’t be as crisp, the creamy layers are still delicious.

Freezing

I’ve frozen this au gratin before with pretty good results. Just assemble, bake until just bubbly (not browned), cool completely, then cover tightly with foil and freeze. To reheat, bake covered at 350°F until warmed through and then uncover for the last 10 minutes to crisp up.

Reheating

To reheat leftovers, I prefer the oven to keep the texture nice—wrap with foil and warm at 350°F for around 20 minutes. If you’re in a rush, the microwave works too, but try to do short bursts and stir gently to keep the sauce creamy without drying out.

FAQs

Final Thoughts

Dad’s Creamy & Cheesy Au Gratin Potatoes Recipe is a true comfort classic and one I turn to whenever I want to impress without fuss. It’s rich, satisfying, and has just the right cheesy kick that feels like a warm hug on a plate. I really hope you give it a try—you’ll love how the family gathers around the table asking for this again and again. Once you nail this recipe, it’ll become one of your go-to’s, just like it did for us!

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