With Yukon gold potatoes, a mix of cheeses, and a hint of garlic, Dad’s Creamy & Cheesy Au Gratin Potatoes turn simple ingredients into a luscious, comforting side dish perfect for any meal.
Dad’s Creamy & Cheesy Au Gratin Potatoes Recipe
Warm, hearty layers of thinly sliced potatoes enveloped in a rich, velvety cheese sauce make Dad’s Creamy & Cheesy Au Gratin Potatoes a cherished side dish. This classic recipe, brimming with comfort, brings creamy satisfaction and a crispy golden top that no one can resist. Gather around the table for a serving that promises to be as memorable as the conversations.
Ingredients
- 6-7 medium yukon gold potatoes, thinly sliced into 1/8th inch rounds (3 pounds gold potatoes — by weight is a more accurate measure)
- ½ white or yellow onion, cut into slices
For the sauce:
- 2 tablespoons salted butter
- ¼ cup all-purpose flour (whole wheat, all-purpose, or gluten-free 1:1 flour will all work)
- 1 1/2 cups unsweetened almond milk (regular, skim or whole milk will also work)
- 8 ounces sharp cheddar cheese (2 heaping cups shredded cheddar cheese)
- ½ teaspoon garlic powder
- ¾ teaspoon salt, plus more to taste
- Freshly ground black pepper
For topping:
- 1/2 cup gruyere cheese (or sub more sharp cheddar)
¼ cup grated parmesan
To garnish: - Fresh chopped parsley
Instructions
- Preheat the oven to 375 degrees F. Spray a 2 quart square baking dish (or an 8×12 is good) with nonstick cooking spray or grease with butter or oil.
- Place sliced potatoes in three tight-slanted rows as indicated in the photos. You don’t want them to be overly tight, so make sure you leave enough space so the potato slices are slightly slanted.
- Add in onion slices in between the rows and on top of the potatoes. Basically wherever you can fit them.
- Next, make your sauce: add in 2 tablespoons of butter and place over medium heat. Once butter is melted, whisk in a little bit of the flour and then slowly add in milk, a little bit at a time, alternating with the flour and vigorously whisking away any lumps. Bring mixture to a simmer; it should be a similar consistency to creamy gravy.
- Turn heat to low and stir in shredded cheddar cheese, garlic powder, salt and pepper. Taste and add more salt and pepper, if necessary.
- Pour the sauce evenly over the potatoes and onions to cover them. Don’t worry, the sauce will get nice and creamy while baking.
- Cover the pan with foil, then bake for 45 minutes.
After 45 minutes, remove foil, and sprinkle top of the potatoes with 1/2 cup shredded gruyere (or more cheddar) and ¼ cup parmesan. Return to the oven and bake for 30-45 more minutes or until potatoes are done and nice and golden brown on top. - Remove from the oven and garnish with fresh chopped parsley. Enjoy!
Serving Suggestions:
- Apple & Brie Crostini with Hot Honey
- Spinach & Goat Cheese Quiche with Sweet Potato Crust
- The Best Cinnamon Rolls You’ll Ever Eat
- Upside-Down Orange Caramel Pecan French Toast Bake
- Roasted Carrot Cauliflower Quinoa Salad with Sunshine Dressing
- Healthy Tuna Noodle Casserole
- The Best Healthy Carrot Cake You’ll Ever Eat (gluten free & paleo-friendly!)
- Healthy 4 Ingredient Reese’s Eggs
Tips and Tricks
- Ensure your potato slices are even (about 1/8 inch thick) for uniform cooking. Using a mandolin can make this process easier.
- Arrange the sliced potatoes so they are slightly slanted without being overly tight to allow even distribution of the sauce.
- Hand-shred your cheese for better melting and texture; pre-shredded cheeses often contain additives that can hinder melting.
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