Dad’s Creamy & Cheesy Au Gratin Potatoes Recipe

If you’re someone who treasures that perfect blend of creamy, cheesy, and a little crispy on top, then you’re going to absolutely fall in love with Dad’s Creamy & Cheesy Au Gratin Potatoes Recipe. I stumbled upon this gem years ago, and every time I make it, it steals the show at the dinner table. This dish is comfort food at its finest—loaded with tender Yukon Gold potatoes swimming in a rich, velvety cheese sauce that’ll have everyone asking for seconds. Trust me, once you try it, it becomes your go-to side for holidays, family dinners, or whenever you crave a little indulgence.

this Recipe

Ingredients You’ll Need

For this recipe, I always reach for Yukon Gold potatoes because their creamy texture holds up beautifully during baking. The cheese trio – sharp cheddar, Gruyère, and Parmesan – brings a deep, layered flavor that’s both sharp and nutty. And the sauce? It’s silky thanks to a classic butter, flour, and milk base that you can customize based on what you have.

• Yukon Gold Potatoes: Their natural butteriness shines through and they slice thin easily, which is key for even cooking.
• White or Yellow Onion: Adds a slight sweetness and a subtle crunch that contrasts nicely with the creamy potatoes.
• Salted Butter: For richness and to start your sauce perfectly smooth.
• All Purpose Flour: Helps thicken the sauce to that perfect creamy consistency.
• Unsweetened Almond Milk: I use this for a lighter option, but feel free to use regular milk.
• Sharp Cheddar Cheese: The star cheese that melts beautifully and packs a punch of flavor.
• Garlic Powder: A simple seasoning that adds warmth without overpowering.
• Salt and Freshly Ground Black Pepper: To enhance all the flavors just right.
• Gruyère Cheese: For that melty, nutty, gooey topping – oh so delicious.
• Parmesan Cheese: Adds a crispy, golden crust and an extra umami kick.
• Fresh Parsley: A fresh garnish to brighten the rich dish.

Variations

I love how versatile Dad’s Creamy & Cheesy Au Gratin Potatoes Recipe is — you can really make it your own with a few simple tweaks. Whether it’s adding some smoky bacon or swapping out cheeses, there’s plenty of room to get creative.

• With Bacon: My family goes crazy when I add chopped, cooked bacon either layered with the potatoes or stirred into the cheese sauce. Adds a smoky, savory pop that’s hard to resist.
• Vegetarian Version: Simply skip the bacon and maybe add some sautéed mushrooms or caramelized onions for extra depth.
• Cheese Swap: Swap the Gruyère for mozzarella or fontina for a milder, creamier finish – I’ve done this when I’m out of Gruyère, and it still turns out fantastic.
• Milk Substitute: I’ve tried half-and-half for a richer sauce or coconut milk for a dairy-free twist—both work but adjust the seasoning accordingly.

How to Make Dad’s Creamy & Cheesy Au Gratin Potatoes Recipe

Step 1: Prep the Potatoes and Onions with Care

Start by preheating your oven to 375°F and greasing your baking dish – a 2-quart square or an 8×12 inch pan works great. Slice your Yukon Gold potatoes into thin rounds, about 1/8 inch thick. I like to use a mandoline here to get even slices, which really helps them cook uniformly. Layer the potatoes in three neat, slightly slanted rows with onion slices tucked between and on top — it looks nice and helps distribute the flavor throughout.

Step 2: Whisk Together the Silky Cheese Sauce

Next, melt your butter over medium heat, then whisk in the flour a bit at a time. This part reminds me of making gravy—but healthier and cheesier! Slowly add the almond milk, whisking continuously to avoid lumps. When the sauce thickens to a creamy gravy consistency, turn the heat to low and stir in your shredded sharp cheddar, garlic powder, salt, and black pepper. Give it a taste and adjust seasoning to your liking. This sauce is the magic that makes this recipe a winner.

Step 3: Bake Covered, Then Uncover for That Golden Finish

Pour the luscious cheese sauce evenly over your layered potatoes and onions. Cover the dish tightly with foil and bake for 45 minutes. This slow baking helps the potatoes soften perfectly without drying out. After 45 minutes, remove the foil and sprinkle the top with a mix of Gruyère and Parmesan cheeses—this combination browns into a crisp, buttery crust that’s pure heaven. Return the dish to the oven for another 30-45 minutes or until you can easily pierce the potatoes with a fork and the top is gorgeously golden. Garnish with fresh parsley before serving.

How to Serve Dad’s Creamy & Cheesy Au Gratin Potatoes Recipe

Garnishes

I always sprinkle fresh chopped parsley right before serving—it adds a pop of vibrant color and a fresh, herbaceous note that cuts through the richness perfectly. Sometimes, I throw on a few crispy bacon bits or a dusting of smoked paprika for extra oomph.

Side Dishes

This recipe pairs like a dream with simple roasted or grilled meats – think roast chicken, beef tenderloin, or even a juicy pork chop. For veggies, some garlicky green beans or steamed broccoli make a great counterbalance.

Creative Ways to Present

For holiday dinners, I like to serve this in individual ramekins for an elegant touch. It makes each serving feel special and helps with portion control. You could also layer it in a beautiful ceramic baking dish with fresh herbs for a rustic, inviting look that guests will admire.

Make Ahead and Storage

Storing Leftovers

When I have leftovers, I cover the whole baking dish tightly with foil or transfer portions into airtight containers and store them in the fridge. They keep really well for up to 5 days without drying out or losing flavor at all.

Freezing

I’ve frozen this recipe a few times with great results – just make sure to cool it completely first, then wrap tightly with plastic wrap and foil. When you’re ready, thaw it overnight in the fridge before reheating for best texture and flavor.

Reheating

I prefer reheating leftover au gratin potatoes in the oven at 350°F, covered with foil to prevent drying out, until warmed through (about 20-25 minutes). You can finish off uncovered for a few minutes to crisp the top again if you want.

FAQs

Final Thoughts

Dad’s Creamy & Cheesy Au Gratin Potatoes Recipe holds a special place in my heart — it’s the kind of recipe that fills the house with warmth and invites everyone to gather around with happy eyes and full hearts. Whether it’s a comforting weeknight dinner or a festive holiday side, it never disappoints. I can’t wait for you to try it and soon enough, it might just become a treasured family classic in your home, too. So grab those potatoes and cheese, and let’s make some magic happen in the kitchen!

Dad’s Creamy & Cheesy Au Gratin Potatoes Recipe

4.5 from 111 reviews

• Author: Jessica
• Prep Time: 30 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: 1 hour 45 minutes
• Yield: 8 servings
• Category: Side Dish
• Method: Baking
• Cuisine: American

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Description

Dad’s Creamy & Cheesy Au Gratin Potatoes is a comforting baked casserole featuring thinly sliced Yukon Gold potatoes layered with onions and smothered in a rich, creamy cheddar cheese sauce. Topped with a blend of Gruyere and Parmesan cheeses, this classic side dish bakes to golden perfection and is garnished with fresh parsley for a flavorful finish.

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Ingredients

Potatoes and Onions

• 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 or gluten-free 1:1 flour can be substituted)
• 1 ½ cups unsweetened almond milk (regular, skim, or whole milk can also work)
• 8 ounces sharp cheddar cheese, shredded (approximately 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, shredded (or substitute additional sharp cheddar)
• ¼ cup grated Parmesan cheese

Garnish

• Fresh chopped parsley

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Instructions

1. Preheat and Prepare Dish: Preheat your oven to 375°F. Grease a 2-quart square baking dish or an 8×12 inch dish using nonstick spray, butter, or oil to prevent sticking.
2. Arrange Potatoes and Onions: Layer the sliced potatoes in three tight, slightly slanted rows in the baking dish, leaving enough space so the slices are not overly tight. Insert the onion slices between and on top of the potatoes, spacing them wherever possible.
3. Make the Cheese Sauce: In a medium saucepan over medium heat, melt 2 tablespoons of salted butter. Whisk in a portion of the flour gradually, then slowly add the milk bit by bit, alternating with the flour while whisking vigorously to avoid lumps. Bring the mixture to a simmer until it thickens to a creamy gravy-like consistency.
4. Add Cheese and Seasonings: Lower the heat to low and stir in the shredded sharp cheddar cheese, garlic powder, salt, and freshly ground black pepper. Taste and adjust salt and pepper as needed.
5. Pour Sauce and Bake Covered: Pour the cheese sauce evenly over the layered potatoes and onions, covering them completely. Cover the baking dish tightly with foil and bake in the preheated oven for 45 minutes.
6. Add Toppings and Continue Baking: After 45 minutes, remove the foil and sprinkle the top with shredded Gruyere and grated Parmesan cheese. Return the dish to the oven and bake uncovered for an additional 30 to 45 minutes, or until the potatoes are tender (a fork should easily pierce the center) and the cheese topping is golden and bubbly.
7. Garnish and Serve: Remove from the oven and garnish with freshly chopped parsley. Serve warm and enjoy this rich and creamy side dish.

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Notes

• This dish pairs wonderfully with bacon. You can add 8 ounces of chopped cooked bacon either layered over the potatoes before pouring the cheese sauce or stirred directly into the cheese sauce.
• Make ahead: Prepare the potatoes and sauce, then cover and refrigerate for up to 3 days before baking. When baking from cold, add approximately 15 minutes to the baking time.
• Storage: Store leftovers in airtight containers or cover the baking dish and keep refrigerated for up to 5 days.
• Reheating: Reheat individual portions in the microwave or warm the entire dish in the oven until heated through.

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Nutrition

• Serving Size: 1 cup
• Calories: 320
• Sugar: 3g
• Sodium: 480mg
• Fat: 18g
• Saturated Fat: 9g
• Unsaturated Fat: 7g
• Trans Fat: 0.2g
• Carbohydrates: 30g
• Fiber: 3g
• Protein: 12g
• Cholesterol: 45mg