Description

Dad’s Creamy & Cheesy Au Gratin Potatoes is a comforting and savory side dish featuring thinly sliced Yukon Gold potatoes layered with a rich, creamy cheddar cheese sauce, topped with a golden crust of Gruyere and Parmesan cheese. Perfectly seasoned with garlic and onion, this classic recipe is baked to bubbly, cheesy perfection and garnished with fresh parsley for a touch of brightness.

Ingredients

Scale

Potatoes & Onions

6–7 medium Yukon Gold potatoes, thinly sliced into 1/8 inch rounds (about 3 pounds)
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 also works)
1 ½ cups unsweetened almond milk (can substitute regular, skim, or whole milk)
8 ounces sharp cheddar cheese (about 2 heaping cups shredded)
½ teaspoon garlic powder
¾ teaspoon salt, plus more to taste
Freshly ground black pepper, to taste

Topping

½ cup Gruyere cheese (or substitute additional sharp cheddar)
¼ cup grated Parmesan cheese

Garnish

Fresh chopped parsley

Instructions

Prepare Potatoes and Onions: Preheat your oven to 375°F (190°C). Thinly slice the Yukon Gold potatoes into 1/8 inch rounds, and slice the onion. Set aside.
Make the Cheese Sauce: In a medium saucepan, melt 2 tablespoons of salted butter over medium heat. Once melted, whisk in ¼ cup of all-purpose flour and cook for about 1-2 minutes to form a roux, making sure it does not brown. Gradually whisk in 1 ½ cups of unsweetened almond milk, continuing to whisk until the sauce thickens and is smooth.
Add Cheese and Seasonings: Reduce heat to low and stir in 8 ounces of shredded sharp cheddar cheese until melted and creamy. Add ½ teaspoon garlic powder, ¾ teaspoon salt (adjust to taste), and freshly ground black pepper. Stir well to combine.
Layer the Ingredients: In a buttered 9×13 inch baking dish, arrange a single layer of potato slices, followed by a layer of onion slices. Pour a portion of the cheese sauce over the layer. Repeat layers until all potatoes, onions, and sauce are used, finishing with a layer of sauce on top.
Add the Toppings: Sprinkle ½ cup of Gruyere cheese and ¼ cup grated Parmesan evenly over the top layer.
Bake: Cover the dish with aluminum foil and bake in the preheated oven for 45 minutes. Remove the foil and bake for an additional 15-20 minutes until the top is golden brown and the potatoes are tender when pierced with a fork.
Garnish and Serve: Remove from oven and let rest for 5 minutes. Garnish with fresh chopped parsley before serving. Enjoy your creamy, cheesy au gratin potatoes!

Notes

Using Yukon Gold potatoes is ideal because of their creamy texture and flavor.
For a richer sauce, you can substitute almond milk with whole milk or cream.
Make sure to slice potatoes evenly for uniform cooking.
Covering the dish for the majority of baking helps the potatoes cook through without drying out.
Fresh parsley adds a nice pop of color and freshness to the dish.
This recipe can be prepared ahead and refrigerated before baking; adjust baking time as needed if baking chilled.

Keywords: au gratin potatoes, cheesy potatoes, comfort food, baked potatoes, cheddar potatoes, side dish, creamy potatoes