PREP TIME: 30 mins | COOK TIME: 1 hr 15 mins | TOTAL TIME: 1 hr 45 mins | SERVES: 8
Only a day left before Easter and the kids are excited! I want it to be special so I am serving these cheesy, creamy au gratin potatoes with three types of cheese. I am sure everyone will be delighted!
Ingredients
6-7 medium Yukon gold potatoes, thinly sliced into 1/8” rounds (3 lbs gold potatoes – by weight is a more accurate measure)
½ white or yellow onion, cut into slices
Sauce:
2 tbsp salted butter
¼ c. all-purpose flour (whole wheat, all-purpose, or gluten-free 1:1 flour will all work)
1 1/2 c. unsweetened almond milk (regular, skim or whole milk will also work)
8 oz. sharp cheddar cheese (2 heaping cups shredded cheddar cheese)
½ tsp garlic powder
¾ tsp salt, plus more to taste
Freshly ground black pepper
Topping:
1/2 c. Gruyere cheese (or sub more sharp cheddar)
¼ c. grated parmesan
Garnish:
Fresh chopped parsley
How to make Dad’s Creamy & Cheesy Au Gratin Potatoes
Step 1: Prepare the oven. Preheat it to 375 degrees F.
Step 2: Using nonstick cooking spray, butter, or oil, grease a 2-quart square baking dish (you can also use 8 x 12-inch).
Step 3: In three tight slanted rows, place the sliced potatoes to the prepared dish, making sure the slices have enough space so they are slightly slanted.
Step 4: To make the sauce, melt 2 tbsp butter over medium heat. Whisk in a little flour once the butter has melted and gradually add in the milk, a little at a time and alternately with the flour. Whisk all the way through until there are no lumps. Simmer until you have a creamy gravy consistency.
Step 5: Adjust the heat to low. Stir the shredded cheddar cheese, garlic powder, salt, and pepper into the mixture. Add in more salt and pepper as needed.
Step 6: Over the potatoes and onions, evenly pour the sauce. Using foil, cover the dish and bake in the preheated oven for about 45 minutes.
Step 7: Remove the foil, then sprinkle half cup of shredded gruyere or extra cheddar and 1/4 cup Parmesan on top. Bake for another 30 to 45 minutes or until the potatoes are easily pierced with a fork.
Step 8: Before serving, garnish with fresh chopped parsley. Serve and enjoy!
Notes:
Optional but super recommended. Over the potatoes, add around 8 ounces of chopped cooked bacon before pouring in the cheese sauce. Or you can simply stir the chopped bacon into the cheese sauce.
You can make these potatoes up to three days ahead. Line the potatoes up according to instruction, pour the sauce over, cover the dish with foil, and store in the fridge. Increase the baking time by 15 minutes as the sauce is cold.
Place the au gratin potatoes in separate airtight containers or simply cover the entire pan and store in the fridge for up to 5 days.
Pop the individual portions in the microwave to reheat or the whole pan in the oven until heated through.
Nutrition Facts:
Servings: 8 servings, Serving size: 1 serving (based on 8)
Calories: 256kcal | Fat: 12.6g | Saturated fat: 7.3g | Carbohydrates: 24g | Fiber: 3.5g | Sugar: 1.6g | Protein: 13.2g
Ingredients
- 6-7 medium Yukon gold potatoes, thinly sliced into 1/8” rounds (3 lbs gold potatoes – by weight is a more accurate measure)
- ½ white or yellow onion, cut into slices
- Sauce:
- 2 tbsp salted butter
- ¼ c. all-purpose flour (whole wheat, all-purpose, or gluten-free 1:1 flour will all work)
- 1 1/2 c. unsweetened almond milk (regular, skim or whole milk will also work)
- 8 oz. sharp cheddar cheese (2 heaping cups shredded cheddar cheese)
- ½ tsp garlic powder
- ¾ tsp salt, plus more to taste
- Freshly ground black pepper
- Topping:
- 1/2 c. Gruyere cheese (or sub more sharp cheddar)
- ¼ c. grated parmesan
- Garnish:
- Fresh chopped parsley
Instructions
Step 1: Prepare the oven. Preheat it to 375 degrees F.
Step 2: Using nonstick cooking spray, butter, or oil, grease a 2-quart square baking dish (you can also use 8 x 12-inch).
Step 3: In three tight slanted rows, place the sliced potatoes to the prepared dish, making sure the slices have enough space so they are slightly slanted.
Step 4: To make the sauce, melt 2 tbsp butter over medium heat. Whisk in a little flour once the butter has melted and gradually add in the milk, a little at a time and alternately with the flour. Whisk all the way through until there are no lumps. Simmer until you have a creamy gravy consistency.
Step 5: Adjust the heat to low. Stir the shredded cheddar cheese, garlic powder, salt, and pepper into the mixture. Add in more salt and pepper as needed.
Step 6: Over the potatoes and onions, evenly pour the sauce. Using foil, cover the dish and bake in the preheated oven for about 45 minutes.
Step 7: Remove the foil, then sprinkle half cup of shredded gruyere or extra cheddar and 1/4 cup Parmesan on top. Bake for another 30 to 45 minutes or until the potatoes are easily pierced with a fork.
Step 8: Before serving, garnish with fresh chopped parsley. Serve and enjoy!
Notes
Optional but super recommended. Over the potatoes, add around 8 ounces of chopped cooked bacon before pouring in the cheese sauce. Or you can simply stir the chopped bacon into the cheese sauce. You can make these potatoes up to three days ahead. Line the potatoes up according to instruction, pour the sauce over, cover the dish with foil, and store in the fridge. Increase the baking time by 15 minutes as the sauce is cold. Place the au gratin potatoes in separate airtight containers or simply cover the entire pan and store in the fridge for up to 5 days. Pop the individual portions in the microwave to reheat or the whole pan in the oven until heated through. Nutrition Facts: Servings: 8 servings, Serving size: 1 serving (based on 8) Calories: 256kcal | Fat: 12.6g | Saturated fat: 7.3g | Carbohydrates: 24g | Fiber: 3.5g | Sugar: 1.6g | Protein: 13.2g
