If you are craving a comforting, indulgent side that steals the show at every family meal, look no further than Dad’s Creamy & Cheesy Au Gratin Potatoes Recipe. This dish is the perfect marriage of tender Yukon gold potatoes smothered in a luscious cheese sauce, baked to bubbling, golden perfection. Every bite delivers a velvety, cheesy hug that’s downright addictive, making it a beloved classic that turns any dinner into a celebration. Whether it’s a holiday feast or a cozy weeknight treat, these creamy and perfectly layered au gratin potatoes are sure to become a treasured staple in your kitchen.
Ingredients You’ll Need
The magic of Dad’s Creamy & Cheesy Au Gratin Potatoes Recipe lies in its simple yet thoughtfully chosen ingredients. Each one plays an essential role, ensuring creamy texture, sharp cheesy flavor, and a hint of savory warmth that elevates this dish from ordinary to unforgettable.
- Yukon gold potatoes: Their creamy texture and buttery flavor make them ideal for gratin, allowing for tender slices that hold shape beautifully.
- White or yellow onion: Adds a subtle sweetness and depth, balancing the richness of the cheese sauce.
- Salted butter: Infuses the sauce with richness and helps create a smooth roux for thickening.
- All-purpose flour: The secret behind that velvety, thickened cheese sauce without lumps.
- Unsweetened almond milk (or regular milk): Creamy base for the sauce, keeping it luscious and comforting.
- Sharp cheddar cheese: Provides that classic cheesy punch and creamy melt that’s signature to this dish.
- Garlic powder: A gentle kick of savory flavor that uplifts the entire recipe.
- Salt and freshly ground black pepper: Essential seasoning to bring all flavors into perfect harmony.
- Gruyere cheese (optional): Adds a nutty sophistication and extra meltiness to the topping.
- Grated parmesan: Delivers a crisp golden crust with an irresistible umami boost.
- Fresh parsley: A bright, fresh finish that cuts through the richness once sprinkled on top.
How to Make Dad’s Creamy & Cheesy Au Gratin Potatoes Recipe
Step 1: Prepare Your Oven and Dish
Start by preheating your oven to 375°F. Grease a 2-quart square baking dish generously, ensuring the potatoes won’t stick and will brown beautifully on the edges. This little prep guarantees even cooking and easy serving.
Step 2: Slice and Layer Potatoes and Onions
Thinly slice 6 to 7 medium Yukon gold potatoes and half an onion. Layer them alternately in your prepared dish, spreading evenly to ensure every mouthful has a perfect balance of tender potato and sweet onion. This layering sets the foundation for those rich, cozy textures you love in au gratin.
Step 3: Make the Creamy Cheese Sauce
In a saucepan over medium heat, melt 2 tablespoons of salted butter. Whisk in ¼ cup of all-purpose flour to create a smooth roux. Slowly pour in 1 ½ cups of unsweetened almond milk (or regular milk), whisking constantly until the sauce thickens to a luscious velvety texture. This gradual addition prevents lumps and creates that silky base for melting cheese.
Step 4: Add the Cheese and Seasonings
Stir in 8 ounces of shredded sharp cheddar cheese along with ½ teaspoon garlic powder, ¾ teaspoon salt, and freshly ground black pepper to taste. Continue to stir until the cheese is melted and fully incorporated, resulting in a rich, flavorful sauce that will coat every potato slice in creamy goodness.
Step 5: Pour the Sauce Over the Potatoes
Carefully pour the decadent cheese sauce over the layered potatoes and onions, ensuring everything is covered evenly. This step locks in moisture and brings all components together in one harmonious dish.
Step 6: Bake Covered, Then Uncover and Top
Cover your baking dish with foil and place it in the oven for 45 minutes. This allows the potatoes to steam and absorb the flavors. Once the time is up, remove the foil and evenly sprinkle ½ cup of gruyere cheese (if using) and ¼ cup grated parmesan on top. Return to the oven and bake uncovered for an additional 30 to 45 minutes until the top is golden brown, bubbly, and irresistibly crispy.
Step 7: Garnish and Serve
Remove from oven and let it rest for a few minutes. Sprinkle freshly chopped parsley on top for a fresh contrast in color and flavor. This final touch brightens the rich, creamy dish and makes it ready to serve.
How to Serve Dad’s Creamy & Cheesy Au Gratin Potatoes Recipe
Garnishes
To elevate your serving, a sprinkle of fresh parsley not only adds vibrant color but also a subtle herbal freshness that complements the dense, creamy potatoes perfectly. For a little extra flair, consider a pinch of smoked paprika or a handful of crispy shallots on top to introduce texture and a hint of smoky sweetness.
Side Dishes
This dish pairs gloriously with roasted meats like beef or chicken, as the creamy potatoes balance out hearty proteins. A crisp green salad or steamed seasonal veggies add freshness and crunch, rounding out the meal beautifully without overpowering the rich flavors.
Creative Ways to Present
For a special occasion, serve individual portions in small ramekins topped with a parmesan crisp or a drizzle of truffle oil to amp up the indulgence. Alternatively, layer in a casserole dish and bring it to the table for a festive, family-style experience where everyone can dig in and enjoy the warmth of Dad’s Creamy & Cheesy Au Gratin Potatoes Recipe.
Make Ahead and Storage
Storing Leftovers
Leftover au gratin potatoes keep well in an airtight container in the fridge for up to 3 days. The flavors deepen overnight, making it just as delicious — if not better — the next day.
Freezing
If you want to save some for later, this recipe freezes beautifully. Freeze in a tightly sealed container for up to 2 months. When frozen, the texture remains creamy upon reheating, though the topping may soften slightly.
Reheating
Reheat leftovers covered in the oven at 350°F for about 20 minutes or until warmed through. Covering prevents the top from drying out while preserving that mouthwatering creamy texture stirred into every slice.
FAQs
Can I use a different type of potato for this recipe?
While Yukon golds are ideal for their buttery flavor and creamy texture, you can substitute with russet potatoes if needed. Just note that russets may absorb more liquid and turn a bit fluffier, so keep an eye on your sauce consistency.
Can I make Dad’s Creamy & Cheesy Au Gratin Potatoes Recipe dairy-free?
Absolutely! Using unsweetened almond milk and a dairy-free cheese blend can create a similar creamy effect. Just ensure your cheese substitute melts well to maintain the luscious cheesy sauce.
What if I don’t have gruyere cheese?
Gruyere is optional but highly recommended for its nutty richness. If you don’t have it, extra cheddar or mozzarella can provide a nice melt and flavor, though the topping may be less complex.
How thin should I slice the potatoes?
Try to slice potatoes about ⅛ inch thick for even cooking. Thin slices ensure tender, cohesive layers that soak up the cheese sauce just right without turning mushy.
Is it okay to prepare this recipe ahead and bake later?
Yes! You can assemble the dish entirely, cover it tightly, and refrigerate for up to 24 hours before baking. Just add additional baking time if it comes straight from the fridge to ensure it’s heated through completely.
Final Thoughts
If you want to impress family or turn an everyday meal into something extraordinary, trust Dad’s Creamy & Cheesy Au Gratin Potatoes Recipe to deliver every time. The harmony of tender potatoes, luscious cheese sauce, and golden crust is pure comfort and joy on a plate. Once you try this recipe, it will become one of your go-to favorites for moments when only a little indulgence will do. So grab those potatoes and get ready to wow your taste buds!
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Dad’s Creamy & Cheesy Au Gratin Potatoes Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 1 hour 35 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Dad’s Creamy & Cheesy Au Gratin Potatoes is a comforting baked side dish featuring thinly sliced Yukon gold potatoes and onions layered with a rich, creamy cheese sauce made from sharp cheddar, gruyere, and parmesan cheeses. This classic recipe is perfect for family dinners, delivering a golden brown, cheesy topping with a smooth, garlicky, and buttery flavor profile.
Ingredients
Potatoes & Veggies
- 6–7 medium Yukon gold potatoes, thinly sliced
- ½ white or yellow onion, sliced
Cheese Sauce
- 2 tablespoons salted butter
- ¼ cup all-purpose flour
- 1 ½ cups unsweetened almond milk (or regular milk)
- 8 ounces sharp cheddar cheese, shredded
- ½ teaspoon garlic powder
- ¾ teaspoon salt
- Freshly ground black pepper, to taste
Toppings & Garnish
- ½ cup gruyere cheese (optional)
- ¼ cup grated parmesan
- Fresh parsley for garnish
Instructions
- Preheat & Prepare Dish: Preheat your oven to 375°F (190°C). Grease a 2-quart square baking dish thoroughly to prevent sticking and ensure easy serving.
- Layer Potatoes and Onions: Arrange the thinly sliced Yukon gold potatoes and the sliced onions in alternating layers in the prepared baking dish. This layering builds flavor and texture for the au gratin.
- Make Cheese Sauce: In a medium saucepan over medium heat, melt the salted butter. Once melted, whisk in the all-purpose flour to create a roux. Gradually pour in the almond or regular milk while continuously whisking to avoid lumps. Cook the mixture until it thickens and becomes smooth.
- Add Cheese and Seasoning: Stir the shredded sharp cheddar cheese into the thickened sauce until fully melted. Add the garlic powder, salt, and freshly ground black pepper to taste. Mix thoroughly to develop a rich, flavorful cheese sauce.
- Pour Sauce Over Layers: Evenly pour the creamy cheese sauce over the layered potatoes and onions, ensuring all parts are coated for a consistent texture and taste.
- Bake Covered: Cover the baking dish tightly with aluminum foil to trap steam and bake in the preheated oven for 45 minutes. This allows the potatoes to cook gently and absorb the cheese sauce.
- Add Toppings and Continue Baking: Carefully remove the foil, sprinkle the optional gruyere cheese and grated parmesan evenly on top. Return the dish to the oven and bake uncovered for an additional 30 to 45 minutes until the top is melted, golden brown, and bubbly.
- Garnish and Serve: Remove the au gratin from the oven and let it rest briefly. Garnish with fresh parsley for color and a touch of herbal freshness. Serve warm as a luscious side dish.
Notes
- For a richer flavor, use whole milk instead of almond milk.
- Ensure potatoes are sliced evenly to promote even cooking.
- Covering with foil during the initial bake prevents the dish from drying out.
- Gruyere cheese adds depth but can be omitted if unavailable.
- Allow the dish to rest for 5-10 minutes before serving to thicken up the sauce.
