Description
This Creamy & Cheesy Au Gratin Potatoes recipe features tender Yukon Gold potatoes layered with onions and smothered in a rich, cheesy sauce made from sharp cheddar, Gruyere, and Parmesan. Baked until golden and bubbly, it’s a comforting side dish perfect for family dinners or holiday meals.
Ingredients
Scale
Potatoes & Vegetables
- 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 & Garnish
- ½ cup Gruyere cheese (or substitute with more sharp cheddar)
- ¼ cup grated Parmesan cheese
- Fresh chopped parsley
Instructions
- Preheat and Prepare Dish: Preheat the oven to 375°F. Grease a 2-quart square baking dish or an 8×12-inch pan with nonstick spray, butter, or oil to prevent sticking.
- Layer Potatoes and Onions: Arrange the potato slices in three slanted rows inside the prepared dish, leaving slight gaps between them for even cooking. Add the sliced onions between and on top of the potato layers to build flavor.
- Make the Cheese Sauce: In a medium saucepan, melt the butter over medium heat. Gradually whisk in the flour, alternating with the almond milk, to create a smooth mixture. Bring to a simmer, whisking constantly until the sauce thickens to a gravy-like consistency. Lower the heat and stir in the shredded cheddar cheese, garlic powder, salt, and freshly ground black pepper. Adjust seasoning to taste.
- Coat Potatoes with Sauce: Pour the cheese sauce evenly over the layered potatoes and onions, ensuring all layers are well-coated with the creamy mixture.
- Bake Covered: Cover the baking dish tightly with foil and bake in the preheated oven for 45 minutes to allow the potatoes to begin softening.
- Top and Finish Baking: Remove the foil, sprinkle the Gruyere and Parmesan cheeses evenly over the top, and bake uncovered for an additional 30 to 45 minutes. The dish is done when the potatoes are tender when pierced with a fork and the top is beautifully golden brown and bubbly.
- Garnish and Serve: Remove the dish from the oven, garnish with fresh chopped parsley for a pop of color and freshness, and serve hot as a comforting side dish.
Notes
- Use Yukon Gold potatoes for their creamy texture and ability to hold shape during baking.
- For a gluten-free option, substitute the all-purpose flour with a 1:1 gluten-free flour blend.
- Unsweetened almond milk can replace dairy milk to lower saturated fat and calories.
- Letting the dish rest for 10 minutes after baking helps the sauce thicken slightly for easier serving.
- Feel free to adjust cheese types and amounts according to taste preferences.
