Description
This creamy and cheesy Au Gratin Potatoes recipe features tender Yukon Gold potatoes layered with onions and smothered in a rich cheddar cheese sauce, then baked to golden perfection with a Gruyere and Parmesan crust. Perfect as a comforting side dish for any occasion.
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
- ½ cup Gruyere cheese (or substitute with more sharp cheddar)
- ¼ cup grated Parmesan cheese
- Fresh chopped parsley
Instructions
- Preheat the Oven: Preheat your oven to 375°F. Grease a 2-quart square baking dish or an 8×12-inch pan with nonstick spray, butter, or oil to ensure the potatoes don’t stick during baking.
- Layer the Potatoes & Onions: Arrange the thin potato slices in three slanted rows in the prepared dish, leaving slight gaps between slices. Add the sliced onion pieces between and on top of the potato layers for flavor distribution.
- Prepare 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 this to a simmer, whisking constantly until the sauce thickens to a gravy-like consistency. Reduce heat to low and stir in shredded cheddar cheese, garlic powder, salt, and freshly ground black pepper. Taste and adjust seasoning as needed to your preference.
- Assemble the Dish: Pour the prepared cheese sauce evenly over the layered potatoes and onions, making sure all slices are well-coated with the creamy sauce.
- Bake: Cover the dish tightly with foil and bake in the preheated oven for 45 minutes. This softens the potatoes and integrates the flavors.
- Add Toppings & Finish Baking: Remove the foil carefully and sprinkle Gruyere cheese and Parmesan evenly on top of the baked potatoes. Return the dish to the oven and bake uncovered for an additional 30 to 45 minutes, or until the potatoes are tender when pierced with a fork and the top is beautifully golden brown and bubbly.
- Garnish & Serve: Remove the dish from the oven, sprinkle with fresh chopped parsley for a pop of color and freshness, and serve hot as a delicious and creamy side dish.
Notes
- You can substitute almond milk with regular whole milk for a richer sauce.
- For a gluten-free version, use a 1:1 gluten-free flour blend.
- To make it vegetarian, ensure all cheeses used are free from animal rennet.
- Use a mandoline slicer for even potato slices to ensure uniform cooking.
- Leftovers can be refrigerated up to 3 days and reheated in the oven.
