PREP TIME: 30 mins | COOK TIME: 1 hr 15 mins | TOTAL TIME: 1 hr 45 mins | SERVES: 8
This is an incredible side dish that everyone will love! An impressive Au Gratin Potatoes made with three different types of cheese. Creamy and cheesy – perfect not only for holidays but whenever you need a delicious side.
Ingredients
6-7 medium Yukon gold potatoes, thinly sliced into 1/8th inch rounds (3 lbs gold potatoes – by weight is a more accurate measure)
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 cups shredded cheddar cheese)
½ tsp garlic powder
¾ tsp salt, plus more to taste
Freshly ground black pepper
Topping:
1/2 c. 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. And with non-stick cooking spray, butter, or oil, grease a 2-quart square baking dish or an 8 x 12-inches dish.
Step 2: In three tight slanted rows, place the sliced potatoes into the prepared baking dish. Make sure that the potatoes are not overly tight and leave enough space so the potatoes are slightly slanted. In between the rows and on top of the potatoes, add in the slices of onion.
Step 3: To make the sauce: Melt 2 tbsp butter over medium heat. Whisk in a bit of flour in the melted butter. Gradually add in the milk alternately with flour and vigorously whisk to remove any lumps. Simmer until you have a creamy gravy consistency. Adjust the heat to low, then stir in the shredded cheddar cheese, garlic powder, salt, and pepper.
Step 4: Over the potatoes and onions, evenly pour the sauce. With foil, cover the pan, place in the preheated oven, and bake for about 45 minutes.
Step 5: Remove the foil, then sprinkle the top with half a cup shredded Gruyere or more cheddar and 1/4 cup Parmesan. Bake for another 30 to 45 minutes until the top is golden brown and the middle of the potatoes can easily be pierced with a fork.
Step 6: Before serving, garnish with some fresh chopped parsley. Enjoy!
Notes:
Anything with bacon is love! If you’d like add in 8-ounces of chopped cooked bacon on top of the potatoes before pouring in the sauce. Or you can also stir the chopped bacon into the cheese sauce.
You can make these potatoes up to three days ahead. As instructed, pour the sauce over the potatoes, cover the pan using foil, and store it in the fridge. When serving, add 15 minutes or so to the baking time.
Store the au gratin potatoes individually in airtight containers or you can cover the whole pan and store them in the fridge for up to 5 days.
For the individual portions, reheat in the microwave. If reheating the entire pan, pop in the oven until heated through.
Nutrition Facts:
Servings: 8 servings, 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 1/8th inch rounds (3 lbs gold potatoes - by weight is a more accurate measure)
- 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 cups shredded cheddar cheese)
- ½ tsp garlic powder
- ¾ tsp salt, plus more to taste
- Freshly ground black pepper
- Topping:
- 1/2 c. 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. And with non-stick cooking spray, butter, or oil, grease a 2-quart square baking dish or an 8 x 12-inches dish.
Step 2: In three tight slanted rows, place the sliced potatoes into the prepared baking dish. Make sure that the potatoes are not overly tight and leave enough space so the potatoes are slightly slanted. In between the rows and on top of the potatoes, add in the slices of onion.
Step 3: To make the sauce: Melt 2 tbsp butter over medium heat. Whisk in a bit of flour in the melted butter. Gradually add in the milk alternately with flour and vigorously whisk to remove any lumps. Simmer until you have a creamy gravy consistency. Adjust the heat to low, then stir in the shredded cheddar cheese, garlic powder, salt, and pepper.
Step 4: Over the potatoes and onions, evenly pour the sauce. With foil, cover the pan, place in the preheated oven, and bake for about 45 minutes.
Step 5: Remove the foil, then sprinkle the top with half a cup shredded Gruyere or more cheddar and 1/4 cup Parmesan. Bake for another 30 to 45 minutes until the top is golden brown and the middle of the potatoes can easily be pierced with a fork.
Step 6: Before serving, garnish with some fresh chopped parsley. Enjoy!
Notes
Anything with bacon is love! If you’d like add in 8-ounces of chopped cooked bacon on top of the potatoes before pouring in the sauce. Or you can also stir the chopped bacon into the cheese sauce. You can make these potatoes up to three days ahead. As instructed, pour the sauce over the potatoes, cover the pan using foil, and store it in the fridge. When serving, add 15 minutes or so to the baking time. Store the au gratin potatoes individually in airtight containers or you can cover the whole pan and store them in the fridge for up to 5 days. For the individual portions, reheat in the microwave. If reheating the entire pan, pop in the oven until heated through.
