PREP TIME: 30 mins | COOK TIME: 1 hr 15 mins | TOTAL TIME: 1 hr 45 mins | SERVES: 8
This incredible side dish is made with three varieties of cheese. A creamy, filled with cheesy goodness au gratin potatoes that are perfect for holidays or anytime.
Ingredients
6-7 medium Yukon gold potatoes, thinly sliced into 1/8-inch rounds (3 lb gold potatoes)
½ white or yellow onion, cut into slices
Sauce:
2 tbsp salted butter
¼ c all-purpose flour (whole wheat, all-purpose, or gluten-free 1:1 flour will all work)
1 1/2 c unsweetened almond milk (regular, skim, or whole milk will also work)
8 oz sharp cheddar cheese (2 heaping c shredded cheddar cheese)
½ tsp garlic powder
¾ tsp salt, plus more to taste
Freshly ground black pepper
Topping:
1/2 cup gruyere cheese (or sub more sharp cheddar)
¼ c grated parmesan
Garnish:
Fresh chopped parsley
How to make Dad’s Creamy & Cheesy Au Gratin Potatoes
Step 1: Prepare the oven. Preheat it to 375 degrees F.
Step 2: Use nonstick cooking spray, butter, or oil to grease a 2-quart or 8 x 12-inch square baking dish.
Step 3: In three tight slanted rows, arrange the potatoes leaving enough space so the slices are somewhat slanted.
Step 4: In between the rows and on top of the potato slices add the onion slices.
Step 5: Melt 2 tbsp butter over medium heat to prepare the sauce. Once melted, whisk a small amount of flour alternately with milk. Quickly stir to whisk away any lumps. Simmer until the mixture has a creamy gravy consistency.
Step 6: Adjust the heat to low and stir in the shredded cheddar cheese, garlic powder, salt, and pepper. Add extra salt and pepper according to taste.
Step 7: Evenly pour the sauce over the potatoes and onions.
Step 8: Use foil to cover the dish and bake in the preheated oven for about 45 minutes.
Step 9: Uncover and sprinkle with half a cup of shredded gruyere or extra cheddar and 1/4 cup parmesan.
Step 10: Bake for another 30 to 45 minutes or until the potatoes are golden brown. Note: The potatoes are nicely done when the centre is fork-tender.
Step 11: Before serving, garnish with fresh chopped parsley.
Notes:
I highly recommend adding about 8 oz of bacon to this dish. Sprinkle chopped cooked bacon on top of the potatoes before the cheese sauce or stir into the cheese sauce.
Make this 3 days ahead. After pouring the sauce over the potatoes, use foil to cover the dish, and refrigerate. When ready to serve, add 15 minutes to the cooking time.
For leftovers, store in the fridge for up to 5 days individually in airtight containers or cover the entire.
Microwave portions of the dish to reheat or bake in the oven until heated through.
Nutrition Facts:
Serving size: 1 serving (based on 8) Calories: 256kcal | Fat: 12.6g | Saturated fat: 7.3g | Carbohydrates: 24g | Fiber: 3.5g | Sugar: 1.6g | Protein: 13.2g
Ingredients
- 6-7 medium Yukon gold potatoes, thinly sliced into 1/8-inch rounds (3 lb gold potatoes)
- ½ white or yellow onion, cut into slices
- Sauce:
- 2 tbsp salted butter
- ¼ c all-purpose flour (whole wheat, all-purpose, or gluten-free 1:1 flour will all work)
- 1 1/2 c unsweetened almond milk (regular, skim, or whole milk will also work)
- 8 oz sharp cheddar cheese (2 heaping c shredded cheddar cheese)
- ½ tsp garlic powder
- ¾ tsp salt, plus more to taste
- Freshly ground black pepper
- Topping:
- 1/2 cup gruyere cheese (or sub more sharp cheddar)
- ¼ c grated parmesan
- Garnish:
- Fresh chopped parsley
Instructions
Step 1: Prepare the oven. Preheat it to 375 degrees F.
Step 2: Use nonstick cooking spray, butter, or oil to grease a 2-quart or 8 x 12-inch square baking dish.
Step 3: In three tight slanted rows, arrange the potatoes leaving enough space so the slices are somewhat slanted.
Step 4: In between the rows and on top of the potato slices add the onion slices.
Step 5: Melt 2 tbsp butter over medium heat to prepare the sauce. Once melted, whisk a small amount of flour alternately with milk. Quickly stir to whisk away any lumps. Simmer until the mixture has a creamy gravy consistency.
Step 6: Adjust the heat to low and stir in the shredded cheddar cheese, garlic powder, salt, and pepper. Add extra salt and pepper according to taste.
Step 7: Evenly pour the sauce over the potatoes and onions.
Step 8: Use foil to cover the dish and bake in the preheated oven for about 45 minutes.
Step 9: Uncover and sprinkle with half a cup of shredded gruyere or extra cheddar and 1/4 cup parmesan.
Step 10: Bake for another 30 to 45 minutes or until the potatoes are golden brown. Note: The potatoes are nicely done when the centre is fork-tender.
Step 11: Before serving, garnish with fresh chopped parsley.
Notes
I highly recommend adding about 8 oz of bacon to this dish. Sprinkle chopped cooked bacon on top of the potatoes before the cheese sauce or stir into the cheese sauce. Make this 3 days ahead. After pouring the sauce over the potatoes, use foil to cover the dish, and refrigerate. When ready to serve, add 15 minutes to the cooking time. For leftovers, store in the fridge for up to 5 days individually in airtight containers or cover the entire. Microwave portions of the dish to reheat or bake in the oven until heated through.
