If you’re searching for a comforting, melt-in-your-mouth side dish that never fails to impress, look no further than Dad’s Creamy & Cheesy Au Gratin Potatoes Recipe. This heavenly casserole combines tender Yukon gold potatoes layered with savory onions and bathed in a rich, velvety cheese sauce that’s perfectly seasoned. It’s a timeless classic that brings the warmth of home right to the dinner table, with each bite delivering that dreamy creamy texture and a golden-brown cheesy crust that will have everyone asking for seconds.
Ingredients You’ll Need
This recipe keeps things simple yet indulgent with ingredients that work beautifully together to create a luscious texture and vibrant flavors. Each component enhances the dish: the Yukon gold potatoes give a buttery creaminess, while the cheese blend adds that irresistible richness.
- Yukon gold potatoes (6-7 medium, thinly sliced): These potatoes hold their shape well and have a naturally buttery flavor perfect for layering.
- White or yellow onion (½, sliced): Adds a gentle sweetness and aromatic depth to the layers.
- Salted butter (2 tablespoons): Creates the base for the roux and adds richness to the sauce.
- All-purpose flour (¼ cup): Thickens the sauce to that perfect creamy consistency.
- Unsweetened almond milk or regular milk (1½ cups): Provides creaminess without overwhelming the cheese flavors.
- Sharp cheddar cheese (8 ounces, shredded): Offers a bold and tangy cheesiness that’s the heart of the dish.
- Garlic powder (½ teaspoon): Infuses subtle savory notes.
- Salt (¾ teaspoon): Amplifies all the flavors beautifully.
- Freshly ground black pepper: Adds just the right amount of spice.
- Gruyere cheese (½ cup, optional): Brings a nutty, creamy layer when sprinkled on top.
- Grated parmesan (¼ cup): Creates a crisp, flavorful crust during baking.
- Fresh parsley (for garnish): Adds a pop of color and fresh aroma.
How to Make Dad’s Creamy & Cheesy Au Gratin Potatoes Recipe
Step 1: Prepare Your Oven and Dish
Start by preheating your oven to 375°F and greasing a 2-quart square baking dish. Getting this step right means your potatoes will cook evenly and won’t stick to the pan, making serving a breeze.
Step 2: Layer the Potatoes and Onions
Arrange the thinly sliced Yukon gold potatoes and onions in alternating layers in your prepared dish. This layering traps steam and flavors together, resulting in tender, perfectly cooked potatoes infused with the mild sweetness of onions.
Step 3: Make the Creamy Cheese Sauce
In a saucepan over medium heat, melt the butter and whisk in the flour until it forms a smooth paste. Gradually add your milk, whisking constantly to avoid lumps until the sauce thickens to a velvety texture. This step is crucial for that silky creaminess we all crave.
Step 4: Add the Cheese and Seasonings
Stir in the sharp cheddar cheese, garlic powder, salt, and freshly ground black pepper until the cheese melts and the sauce becomes a luscious, flavorful bath ready to envelop your potatoes.
Step 5: Pour the Sauce Over the Layers
Gently pour the creamy cheese mixture evenly over your layered potatoes and onions, ensuring every slice gets coated. This promise of gooey, cheesy goodness is what makes Dad’s Creamy & Cheesy Au Gratin Potatoes Recipe stand out.
Step 6: Bake Covered, Then Add the Golden Topping
Cover your dish tightly with foil and bake for 45 minutes. Then remove the foil, sprinkle the optional gruyere and parmesan cheeses on top, and bake uncovered for an additional 30 to 45 minutes until the crust is perfectly golden and irresistibly crispy.
Step 7: Garnish and Serve
Once out of the oven, allow the dish to rest for a few minutes before garnishing with fresh parsley. This adds a fresh, lively touch and a bit of color contrast to the creamy, cheesy layers beneath.
How to Serve Dad’s Creamy & Cheesy Au Gratin Potatoes Recipe
Garnishes
Fresh parsley is the classic choice for a garnish; it adds a fresh burst of color to complement the rich, golden potatoes. A sprinkle of additional parmesan or a pinch of smoked paprika can also elevate the presentation and flavor.
Side Dishes
This dish pairs beautifully with roast meats like chicken, beef, or pork, balancing rich proteins with its creamy texture. A crisp green salad or steamed green beans make excellent lighter companions, helping to brighten each bite.
Creative Ways to Present
For a special occasion, serve individual portions of Dad’s Creamy & Cheesy Au Gratin Potatoes Recipe in ramekins, topped with a swirl of sour cream or caramelized onions. Layering in a cast iron skillet also makes for a rustic presentation that’s perfect for cozy dinners or holiday meals.
Make Ahead and Storage
Storing Leftovers
After enjoying your delicious au gratin potatoes, store any leftovers in an airtight container in the refrigerator. They will stay fresh for 3 to 4 days, making a fantastic ready-to-eat side to reheat later in the week.
Freezing
This dish freezes well, too! Prepare your creamy potatoes as usual, then cool completely before freezing in portions or a whole casserole. Use freezer-safe containers or heavy-duty foil to protect from freezer burn, and enjoy within 2 months for the best flavor and texture.
Reheating
To reheat, thaw frozen portions overnight in the refrigerator, then warm in a 350°F oven covered with foil to keep the moisture—about 20 minutes for small servings and up to 45 minutes for larger ones. A quick microwave reheat works, but oven reheating preserves the crisp topping best.
FAQs
Can I use other types of potatoes?
While Yukon gold potatoes are ideal for their buttery texture and hold-up during baking, you can use russet potatoes if needed. Just know that russets may yield a fluffier texture rather than creamy.
Is it possible to make this recipe dairy-free?
Yes! Using unsweetened almond milk instead of regular milk and dairy-free cheese alternatives can create a tasty dairy-free version. Just choose cheese substitutes that melt well to keep that gooey au gratin appeal.
Why do I need to cover the dish with foil during baking?
Covering with foil traps steam and helps the potatoes soften without drying out while the sauce thickens. Removing the foil later allows the crispy, golden cheese crust to form on top.
Can I prepare this dish ahead of time and bake it later?
Absolutely! Assemble the entire dish up to the point before baking, cover tightly, and refrigerate overnight. When ready, bake according to instructions, adding a few extra minutes since it starts cold.
What cheeses work best for topping?
Gruyere and parmesan are classic for their excellent melting and browning qualities, giving a nutty and savory crust. Feel free to experiment with mozzarella for stretchiness or fontina for creaminess.
Final Thoughts
Dad’s Creamy & Cheesy Au Gratin Potatoes Recipe is truly one of those dishes that feels like a warm hug on a plate. It’s rich, indulgent, and comforting with every bite, making it an absolute must-try for any home cook who loves cheesy goodness. Whether a side for your Sunday roast or a highlight on its own, this recipe will surely become a cherished favorite in your family’s cookbook.
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Dad’s Creamy & Cheesy Au Gratin Potatoes Recipe
- Total Time: 1 hour 35 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
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 enveloped in a luscious homemade cheese sauce. Baked to golden perfection with a crispy parmesan and gruyere topping, this classic recipe offers a perfect balance of creamy, cheesy, and savory flavors that complement any meal.
Ingredients
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 and Garnish
- ½ cup gruyere cheese (optional)
- ¼ cup grated parmesan
- Fresh parsley for garnish
Instructions
- Preheat and Prepare Baking Dish: Preheat your oven to 375°F (190°C). Grease a 2-quart square baking dish to prevent sticking.
- Layer Potatoes and Onions: Arrange the thinly sliced potatoes and onions evenly in layers within the prepared baking dish.
- Make the Cheese Sauce: In a medium saucepan over medium heat, melt the butter. Whisk in the all-purpose flour until it forms a smooth paste. Gradually pour in the almond milk while continuously whisking to avoid lumps. Cook until the mixture thickens and becomes smooth.
- Add Cheese and Seasonings: Stir in the shredded sharp cheddar cheese, garlic powder, salt, and freshly ground black pepper until the cheese is fully melted and the sauce is well combined.
- Pour Sauce Over Potatoes: Evenly pour the creamy cheese sauce over the layered potatoes and onions in the baking dish.
- Bake Covered: Cover the baking dish with aluminum foil and bake in the preheated oven for 45 minutes, allowing the potatoes to cook and flavors to meld.
- Add Toppings and Continue Baking: Carefully remove the foil, sprinkle the top with gruyere cheese and grated parmesan, then return the dish to the oven. Bake uncovered for an additional 30-45 minutes until the top is golden brown and bubbly, and the potatoes are tender.
- Garnish and Serve: Remove from oven and let the dish cool slightly. Garnish with freshly chopped parsley before serving to add a fresh, bright flavor.
Notes
- For best results, slice potatoes uniformly thin to ensure even cooking.
- Using almond milk makes this dish dairy-light; regular milk can be used for richer results.
- The gruyere cheese topping is optional but adds a nice nutty flavor and golden crust.
- Covering the dish during the first baking prevents the sauce from drying out.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven for best texture.
- Use a mandoline slicer if available for uniform potato slices.
- Prep Time: 25 minutes
- Cook Time: 1 hour 10 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
