Dad’s Creamy & Cheesy Au Gratin Potatoes Recipe
Dad’s Creamy & Cheesy Au Gratin Potatoes feature tender Yukon Gold potato slices baked in a rich, cheesy white sauce made from sharp cheddar and infused with flavorful spices. This classic comfort dish is topped with a golden crust of Gruyere and Parmesan cheeses and garnished with fresh parsley, delivering a perfect balance of creaminess and savory crunch.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
Ingredients
Scale
Potatoes & Onion
- 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 may be used)
- 1 ½ cups unsweetened almond milk (or regular, skim, or whole milk)
- 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 Gruyere cheese (or substitute with additional sharp cheddar cheese)
- ¼ cup grated Parmesan cheese
Garnish
- Fresh chopped parsley
Instructions
- Preheat the Oven: Set your oven to 375°F (190°C) to ensure it’s ready for baking the potatoes to a golden perfection.
- Prepare Potatoes and Onion: Thinly slice the Yukon Gold potatoes into 1/8 inch rounds and slice the half onion. These will layer beautifully to create a flavorful base.
- Make the Roux and Sauce: In a saucepan, melt 2 tablespoons of salted butter over medium heat. Stir in ¼ cup of flour, cooking and whisking until the mixture becomes golden and smooth, approximately 1-2 minutes. Gradually whisk in 1 ½ cups of almond milk, continuing to whisk until the sauce thickens, about 3-5 minutes. Remove from heat and stir in 8 ounces shredded sharp cheddar, ½ teaspoon garlic powder, ¾ teaspoon salt, and freshly ground black pepper to taste. Mix well until the cheese melts and integrates evenly.
- Assemble the Dish: In a greased baking dish, layer half of the sliced potatoes and onion evenly. Pour half of the cheese sauce over the layers. Repeat with the remaining potatoes, onions, and cheese sauce, ensuring everything is evenly distributed.
- Add Toppings: Sprinkle ½ cup Gruyere cheese and ¼ cup grated Parmesan evenly over the top to create a crispy, golden crust.
- Bake: Place the assembled dish in the preheated oven and bake for 45-55 minutes, or until the potatoes are tender when pierced with a fork, and the topping is bubbly and golden brown.
- Garnish and Serve: Remove from oven and allow to cool slightly. Garnish with freshly chopped parsley before serving for a fresh, vibrant touch.
Notes
- Using Yukon Gold potatoes provides a creamy texture that holds its shape well during baking.
- Thinly slicing the potatoes ensures even cooking and a smooth layering effect.
- Substitute almond milk with any milk of your choice—skim, whole, or oat milk all work well.
- For a gluten-free version, use a 1:1 gluten-free flour blend instead of all-purpose flour in the roux.
- Gruyere cheese adds an authentic nutty flavor, but extra sharp cheddar can be used if unavailable.
- Allowing the dish to rest for 10 minutes post-baking helps the sauce thicken and improves slicing.
Keywords: au gratin potatoes, creamy potatoes, cheesy potatoes, baked potato dish, Yukon Gold potatoes, cheesy casserole, comfort food, side dish