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Dad’s Creamy & Cheesy Au Gratin Potatoes

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Creamy homemade au gratin potatoes made with Yukon Gold potatoes, cheddar, Gruyère, and Parmesan cheese. A rich, cheesy side dish that’s perfect for holidays, family dinners, and special occasions

Ingredients

Scale

This recipe uses everyday ingredients that come together to create a rich, creamy, and comforting casserole.

Potatoes

  • 2½ pounds Yukon Gold potatoes (6–7 medium potatoes), peeled and sliced into ⅛-inch rounds
  • ½ medium yellow onion, thinly sliced

Creamy Cheese Sauce

  • 3 tablespoons salted butter
  • ¼ cup all-purpose flour
  • 1½ cups whole milk (or unsweetened almond milk)
  • 8 ounces sharp Cheddar cheese, freshly shredded (about 2 cups)
  • ¾ teaspoon kosher salt
  • ½ teaspoon garlic powder
  • Freshly ground black pepper, to taste

Topping

 

  • 2 ounces Gruyère cheese, shredded (½ cup)
  • 2 ounces freshly grated Parmesan cheese (½ cup)
  • Fresh chopped parsley or chives

Instructions

  Step 1: Prepare the Oven

Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with butter or cooking spray.

Step 2: Layer the Potatoes

Arrange one-third of the sliced potatoes in an even layer in the prepared baking dish. Scatter a few onion slices over the potatoes. Continue layering until all the potatoes and onions are used.

Step 3: Make the Cheese Sauce

In a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook for about one minute until smooth.

Slowly whisk in the milk, stirring constantly until the mixture thickens into a creamy sauce. Add the shredded Cheddar cheese, kosher salt, garlic powder, and several grinds of black pepper. Stir until the cheese has completely melted and the sauce is smooth and creamy.

Step 4: Assemble

Pour the hot cheese sauce evenly over the layered potatoes, making sure it reaches every corner of the baking dish.

Sprinkle the Gruyère cheese and Parmesan cheese evenly over the top.

Step 5: Bake

Cover the dish with aluminum foil and bake for 45 minutes.

Remove the foil and continue baking for 25–30 minutes, or until the potatoes are fork-tender and the top is golden brown and bubbly.

If you’d like a crispier crust, broil for 2–3 minutes at the end, watching carefully to prevent burning.

 

Allow the casserole to rest for 10 minutes before serving. This gives the sauce time to thicken and makes serving much easier.

Notes

• Slice the potatoes evenly (about ⅛-inch thick) for even cooking.

• Freshly shred the cheese for the smoothest, creamiest sauce.

• Let the casserole rest for 10 minutes before serving so the sauce can set.

• For a crispier topping, broil for 2–3 minutes at the end of baking.

• This recipe can be assembled up to 24 hours ahead and refrigerated before baking.

Nutrition

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Find it online: https://mimarecipes.com/dads-creamy-cheesy-au-gratin-potatoes/