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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Garnish and Serve: Remove from the oven and garnish with freshly chopped parsley. Serve warm and enjoy this rich and creamy side dish.
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.
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
