Description
A comforting and indulgent recipe for creamy and cheesy au gratin potatoes, featuring layers of tender Yukon gold potatoes and onions smothered in a rich cheddar cheese sauce, baked to golden perfection with a crispy gruyere and parmesan topping. Perfect as a hearty side dish for family dinners and special occasions.
Ingredients
Scale
Potatoes & Vegetables
- 6–7 medium Yukon gold potatoes, thinly sliced
- ½ white or yellow onion, sliced
Cheese Sauce
- 2 tablespoons salted butter
- ¼ cup all-purpose flour
- 1 ½ cups unsweetened almond milk (or regular milk)
- 8 ounces sharp cheddar cheese, shredded
- ½ teaspoon garlic powder
- ¾ teaspoon salt
- Freshly ground black pepper, to taste
Toppings & Garnish
- ½ cup gruyere cheese (optional)
- ¼ cup grated parmesan cheese
- Fresh parsley for garnish
Instructions
- Preheat and Prepare Dish: Preheat your oven to 375°F (190°C) and grease a 2-quart square baking dish to prevent sticking and ensure easy serving.
- Layer Potatoes and Onions: Arrange thinly sliced Yukon gold potatoes and sliced onions in even layers in the prepared baking dish, creating the base for your gratin.
- Make Cheese Sauce: In a medium saucepan, melt the 2 tablespoons of salted butter over medium heat. Whisk in the ¼ cup of all-purpose flour to form a roux, then slowly whisk in 1½ cups of unsweetened almond milk (or regular milk) until the mixture is smooth and thickened.
- Add Cheese and Seasoning: Stir in 8 ounces of shredded sharp cheddar cheese until melted and combined. Add ½ teaspoon garlic powder, ¾ teaspoon salt, and freshly ground black pepper to taste, blending well for a flavorful sauce.
- Assemble and Cover: Pour the creamy cheese sauce evenly over the layered potatoes and onions in the baking dish. Cover the dish tightly with aluminum foil to trap moisture during baking.
- Bake Covered: Bake the covered dish in the preheated oven for 45 minutes to allow the potatoes to soften and the flavors to meld.
- Add Toppings and Continue Baking: Remove the foil and sprinkle the optional ½ cup gruyere cheese and ¼ cup grated parmesan evenly over the top. Return the dish to the oven and bake for an additional 30 to 45 minutes until the topping is golden brown and bubbly.
- Garnish and Serve: Remove from the oven and sprinkle freshly chopped parsley on top for a pop of color and fresh flavor before serving warm.
Notes
- You can substitute almond milk with whole milk or cream for a richer sauce.
- Thinly slicing the potatoes ensures even cooking and a creamy texture.
- Using a mix of cheeses like gruyere and parmesan enhances the flavor and creates a crispy topping.
- Covering the dish during the first bake prevents the potatoes from drying out.
- Let the gratin rest for 5-10 minutes after baking to allow it to set, making it easier to serve.
- Prep Time: 20 minutes
- Cook Time: 1 hour 15 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
