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

Scale

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

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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