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 caramelized Gruyere and Parmesan, this classic side dish delivers gooey, cheesy goodness with a golden crust and a fresh parsley garnish.
Ingredients
Scale
Potatoes & Onions
- 6–7 medium Yukon Gold potatoes, thinly sliced into 1/8 inch rounds (about 3 pounds)
- ½ white or yellow onion, sliced
Sauce
- 2 tablespoons salted butter
- ¼ cup all-purpose flour (whole wheat, all-purpose, or gluten free 1:1 flour may be used)
- 1 ½ cups unsweetened almond milk (regular, skim, or whole milk also work)
- 8 ounces sharp cheddar cheese (2 heaping cups shredded)
- ½ teaspoon garlic powder
- ¾ teaspoon salt, plus more to taste
- Freshly ground black pepper
Topping
- ½ cup Gruyere cheese (or substitute additional sharp cheddar)
- ¼ cup grated Parmesan cheese
To Garnish
- Fresh chopped parsley
Instructions
- Preheat and prepare dish: Preheat the oven to 375°F. Spray a 2-quart square baking dish or an 8×12-inch baking pan with nonstick cooking spray or grease with butter or oil.
- Layer potatoes and onions: Arrange the thinly sliced potatoes in three slightly slanted, loose rows in the baking dish, leaving small gaps between slices. Tuck onion slices between and on top of the potatoes wherever space allows.
- Make the cheese sauce: In a medium saucepan over medium heat, melt 2 tablespoons of butter. Whisk in a small amount of the flour to form a roux, then slowly add milk gradually alternating with the remaining flour while whisking continuously to prevent lumps. Bring the mixture to a simmer until it thickens to a creamy gravy-like consistency.
- Add cheese and season: Reduce heat to low and stir in the shredded cheddar cheese, garlic powder, salt, and black pepper. Taste and adjust seasoning as needed.
- Pour sauce over potatoes: Evenly pour the creamy cheese sauce over the layered potatoes and onions, ensuring they are well covered.
- Bake covered: Cover the baking dish tightly with foil and bake in the preheated oven for 45 minutes.
- Add topping and finish baking: Remove foil and sprinkle the Gruyere (or extra cheddar) and Parmesan evenly over the top. Return to oven and bake uncovered for an additional 30 to 45 minutes, or until the potatoes are tender when pierced with a fork and the top is golden brown.
- Garnish and serve: Remove from oven, garnish with fresh chopped parsley, and serve warm.
Notes
- For an extra savory twist, add 8 ounces of chopped cooked bacon layered over the potatoes before pouring the cheese sauce or stir the bacon into the cheese sauce itself.
- This dish can be prepared up to three days in advance; after assembling and covering with foil, refrigerate instead of baking, then bake later, adding about 15 minutes to the cook time as the dish will be cold.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Reheat individual servings in the microwave or reheat the entire pan in the oven until warmed through.
Nutrition
- Serving Size: 1 cup (about 1/8th of recipe)
- Calories: 290
- Sugar: 3g
- Sodium: 440mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 45mg
