Dad’s Creamy & Cheesy Au Gratin Potatoes
User Reviews
4.8
Dad’s Creamy & Cheesy Au Gratin Potatoes
Description
This au gratin potato recipe starts with medium-thickness slices of Yukon Gold potatoes arranged in a greased baking dish interspersed with slices of onion. A cheese sauce is prepared by melting butter, whisking in flour, and gradually adding unsweetened almond milk to create a smooth, creamy base. Sharp cheddar cheese is melted into the sauce along with garlic powder, salt, and black pepper to develop flavor.
After pouring the sauce over the layered potatoes and onions, a topping of Gruyere and Parmesan cheese is sprinkled on before baking at 375°F. The baking process softens the potatoes and forms a golden, cheesy crust. The texture is creamy inside with a slight crust outside, combining tender potato rounds and flavorful sauce.
This dish can be served alongside meats or as a hearty side. It can also be prepared ahead of time and refrigerated before baking, making it convenient for planning meals. Adding cooked bacon before the sauce adds a smoky dimension, complementing the cheesy richness.
Leftovers store well refrigerated for up to five days and can be reheated in the microwave or oven. Variations with different cheese blends or milk types are possible depending on dietary preference.
Ingredients
- 6-7 Yukon Gold potato medium, thinly sliced into 1/8th inch rounds; 3 pounds by weight is a more accurate measure
- ½ white onion or yellow onion, cut into slices
- For the sauce:
- 2 tablespoons butter salted
- ¼ cup all-purpose flour whole wheat or gluten free 1:1 flour will also work
- 1 ½ cups unsweetened almond milk regular, skim or whole milk will also work
- 8 ounces sharp cheddar cheese 2 heaping cups shredded
- ½ teaspoon garlic powder
- ¾ teaspoon salt plus more to taste
- black pepper freshly ground
- For topping:
- ½ cup gruyere cheese or substitute more sharp cheddar
- ¼ cup Parmesan Cheese grated
- TO GARNISH:
- parsley fresh chopped
Instructions
- Preheat the oven to 375 degrees F. Spray a 2 quart square baking dish (or an 8x12 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, 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 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, sprinkle top of 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. (Potatoes are done when the middle of the potatoes can be easily pierced with a fork.) Remove from the oven and garnish with fresh chopped parsley. Enjoy!
Notes
- Adding 8 ounces of cooked and chopped bacon either between potato layers or into the cheese sauce enhances flavor with a smoky note.
- You can prepare the dish up to three days in advance; cover it and refrigerate before baking, adding about 15 extra minutes to baking time when cold.
- Leftovers keep up to five days refrigerated and reheat well in the microwave or oven.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 256 kcal
% Daily Value*
| Serving | 1serving (based on 8) | |
| Calories | 256cal | 13% |
| Carbohydrates | 24g | 8% |
| Protein | 13.2g | 26% |
| Fat | 12.6g | 19% |
| Saturated Fat | 7.3g | 37% |
| Fiber | 3.5g | 14% |
| Sugar | 1.6g | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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