Indulge in the ultimate comfort food with Dad’s Creamy & Cheesy Au Gratin Potatoes. This family-favorite dish features layers of thinly sliced Yukon Gold potatoes and sweet onions smothered in a velvety cheddar cheese sauce. Baked to golden perfection, each bite offers a rich, creamy texture with a burst of savory goodness. Whether it’s a holiday feast or a cozy family dinner, these au gratin potatoes are a timeless expression of love and culinary mastery.
Let me share the story behind this delightful dish. Dad, with his culinary flair, would turn a simple collection of ingredients into a masterpiece that brought the family together. The rhythmic slicing of golden potatoes, the sizzle of onions, and the aromatic dance of butter and cheese in the sauce—all orchestrated by Dad in the kitchen. As the creamy creation emerged from the oven, golden and bubbling, it became a symbol of warmth, love, and the joy of sharing delicious moments around the table.
Why This Recipe:
Why Dad’s Au Gratin Potatoes Steal the Spotlight
- Yukon Gold Elegance: The use of Yukon Gold potatoes brings a buttery richness to each layer, ensuring a heavenly texture in every bite.
- Savory Cheddar Symphony: A luscious cheese sauce made with sharp cheddar, butter, and a touch of garlic powder creates a flavor profile that’s both sophisticated and comforting.
- Layered Perfection: The artful arrangement of potatoes and onions in slanted rows not only enhances visual appeal but also ensures even cooking and flavor distribution.
- Golden Crust Magic: Topped with a tantalizing blend of gruyere and parmesan, the dish emerges from the oven with a golden-brown crust that adds a delightful crunch to the creamy layers.
Ingredients:
- 6-7 medium Yukon Gold potatoes, thinly sliced into 1/8th inch rounds (approximately 3 pounds)
- 1/2 white or yellow onion, sliced
- For the Sauce:
- 2 tablespoons salted butter
- 1/4 cup all-purpose flour (whole wheat, all-purpose, or gluten-free 1:1 flour)
- 1 1/2 cups unsweetened almond milk (regular, skim, or whole milk)
- 8 ounces sharp cheddar cheese (2 heaping cups shredded)
- 1/2 teaspoon garlic powder
- 3/4 teaspoon salt, plus more to taste
- Freshly ground black pepper
-
For Topping:
- 1/2 cup gruyere cheese (or more sharp cheddar)
- 1/4 cup grated parmesan
- To Garnish:
- Fresh chopped parsley
Instructions:
- Preheat the oven to 375 degrees F. Grease a 2-quart square baking dish.
- Arrange sliced potatoes in slanted rows with onion slices between and on top.
- In a saucepan, melt 2 tablespoons of butter. Whisk in flour and slowly add milk, alternating and whisking to avoid lumps. Bring to a simmer, creating a creamy gravy-like consistency.
- Turn heat to low, stir in shredded cheddar, garlic powder, salt, and pepper. Adjust seasoning.
- Pour the sauce evenly over the potatoes and onions, ensuring they are covered.
- Cover the pan with foil and bake for 45 minutes.
- Remove foil, sprinkle with gruyere and parmesan, and bake for an additional 30-45 minutes until golden brown and potatoes are fork-tender.
- Garnish with fresh chopped parsley. Enjoy the creamy, cheesy goodness!
Notes:
- Experiment with different cheese combinations for a personalized touch.
- For a richer flavor, consider using whole milk in the sauce.
- Allow the dish to rest for a few minutes before serving to let the flavors meld.
