Description
This Creamy & Cheesy Au Gratin Potatoes recipe features thinly sliced Yukon Gold potatoes baked in a rich, cheesy sauce made with sharp cheddar, Gruyere, and Parmesan cheeses. Layers of tender potatoes and onions are smothered in a smooth, garlicky cheese sauce, baked to golden perfection with a bubbly, crispy top finish. A comforting side dish perfect for family dinners and holiday meals.
Ingredients
Scale
Potato Layer
- 6–7 medium Yukon Gold potatoes (3 lbs), thinly sliced into 1/8-inch rounds
- ½ white or yellow onion, sliced
Cheese Sauce
- 2 tablespoons salted butter
- ¼ cup all-purpose flour (or gluten-free 1:1 flour)
- 1½ cups unsweetened almond milk (or regular/whole milk)
- 8 ounces sharp cheddar cheese (about 2 heaping cups, shredded)
- ½ teaspoon garlic powder
- ¾ teaspoon salt (plus more to taste)
- Freshly ground black pepper, to taste
Toppings
- ½ cup Gruyere cheese (or substitute with more sharp cheddar)
- ¼ cup grated Parmesan cheese
- Fresh chopped parsley for garnish
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C). Grease a 2-quart square baking dish or an 8×12-inch pan using nonstick spray, butter, or oil to prevent sticking.
- Layer the Potatoes & Onions: Arrange the thinly sliced potato rounds in three slanted rows in the baking dish, leaving slight gaps between slices for even cooking. Distribute the sliced onions between and on top of the potato layers evenly.
- Prepare the Cheese Sauce: In a medium saucepan over medium heat, melt the salted butter. Gradually whisk in the flour, then alternate adding almond milk while whisking constantly to create a smooth, lump-free mixture. Bring the sauce to a gentle simmer, whisking until it thickens to a gravy-like consistency. Reduce heat to low and stir in shredded sharp cheddar cheese, garlic powder, salt, and freshly ground black pepper. Taste and adjust seasoning as needed.
- Assemble the Dish: Pour the prepared cheese sauce evenly over the layered potatoes and onions, ensuring all layers are well-coated with sauce for creamy texture.
- Bake Covered: Cover the baking dish with foil and bake in the preheated oven for 45 minutes to allow the potatoes to partially cook and absorb flavors.
- Add Toppings & Finish Baking: Remove the foil carefully and sprinkle the Gruyere cheese and grated Parmesan cheese evenly on top. Bake uncovered for another 30 to 45 minutes until potatoes are tender when pierced with a fork and the top is golden brown and bubbly.
- Garnish & Serve: Remove from the oven and garnish with freshly chopped parsley. Serve hot as a rich, cheesy side dish perfect for any meal.
Notes
- Use Yukon Gold potatoes for their creamy texture that holds well during baking.
- To make this recipe gluten-free, substitute the all-purpose flour with a gluten-free 1:1 baking flour blend.
- Almond milk can be swapped with whole milk or any milk of your choice for creaminess.
- If you prefer a stronger cheese flavor, feel free to use more sharp cheddar in place of Gruyere.
- Covering with foil during the initial baking helps steam the potatoes and ensures tenderness.
- Make sure to slice potatoes evenly to promote uniform cooking.
- The dish can be prepared a day ahead; refrigerate after assembling and bake just before serving.
