Creamy & Cheesy Au Gratin Potatoes

Introduction

I recently made Creamy & Cheesy Au Gratin Potatoes for a family gathering, and it was a major hit! The creamy, cheesy sauce combined with tender Yukon Gold potatoes and a perfectly browned, golden top made for the ultimate comfort food. My family couldn’t get enough of it, and I had to share this recipe because it’s just that good. The layers of potatoes, onions, and cheese are perfectly balanced, creating a rich and indulgent dish that’s sure to impress at any holiday dinner or casual get-together. Everyone loved how the flavors meld together, and it paired beautifully with both roasted meats and simple side salads.

Why You’ll Love This Creamy & Cheesy Au Gratin Potatoes

If you’ve ever had au gratin potatoes, you know how comforting and satisfying they can be. This recipe takes it to the next level with its combination of creamy cheese sauce and tender Yukon Gold potatoes. The Gruyere cheese adds a nutty, savory depth that perfectly complements the sharp cheddar, while the Parmesan cheese gives it a rich, slightly tangy finish. What makes this recipe truly special is its balance of textures: the soft, creamy interior of the potatoes with a beautifully crisp, golden top that everyone loves.

It’s also incredibly versatile. Whether you’re preparing a festive holiday meal or simply making a comforting side dish for a weeknight dinner, these Creamy & Cheesy Au Gratin Potatoes will never disappoint. Plus, it’s an easy dish to prepare in advance, which makes it perfect for busy cooks. The simplicity of the recipe, combined with the rich, indulgent results, makes this a dish you’ll want to make over and over again.

Ingredients

Potatoes & Onions

• 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

Topping

• ½ cup Gruyere cheese (or substitute with more sharp cheddar)
• ¼ cup grated Parmesan cheese

Garnish

• Fresh chopped parsley

Instructions

1. 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.
2. Layer the Potatoes & Onions:
   Arrange the thinly sliced potatoes in three slanted rows, leaving slight gaps between each row. Place the onion slices between the layers of potatoes and on top of the potato layers to ensure an even distribution.
3. Prepare the Cheese Sauce:
   In a medium saucepan, melt the butter over medium heat. Gradually whisk in the flour, alternating with the almond milk (or regular milk), to create a smooth mixture. Bring it to a simmer, whisking constantly until the sauce thickens to a gravy-like consistency. Reduce the heat to low and stir in the shredded cheddar cheese, garlic powder, salt, and pepper. Taste and adjust seasoning as needed.
4. Assemble the Dish:
   Pour the cheese sauce evenly over the layered potatoes and onions, ensuring that every layer is well-coated.
5. Bake:
   Cover the baking dish with foil and bake for 45 minutes. This will help soften the potatoes and allow the sauce to infuse the layers with flavor.
6. Add Toppings & Finish Baking:
   After 45 minutes, remove the foil. Sprinkle the Gruyere (or additional sharp cheddar) and Parmesan cheeses over the top, and bake uncovered for another 30 to 45 minutes, until the potatoes are tender (easily pierced with a fork) and the top is golden brown.
7. Garnish & Serve:
   Once done, remove from the oven and garnish with fresh chopped parsley for a pop of color and freshness. Serve the dish hot and enjoy!

Nutrition Facts (per serving)

• Servings: 8
• Calories per serving: 320 kcal
• Fat: 20g
• Saturated Fat: 12g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 3g
• Sugar: 2g
• Protein: 10g
• Cholesterol: 45mg
• Sodium: 550mg

Preparation Time

• Prep Time: 30 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: 1 hour 45 minutes

How to Serve

• Serve as a side dish to roasted meats, such as beef, chicken, or pork.
• Pair it with a crisp green salad to balance the richness of the potatoes.
• It can also be served with holiday meals, such as Thanksgiving or Christmas dinners.
• For a vegetarian option, serve it with roasted vegetables like carrots, brussels sprouts, or a simple green bean dish.

Additional Tips

1. Use Yukon Gold Potatoes: These potatoes are ideal for au gratin recipes because of their creamy texture and slightly buttery flavor. Avoid waxy potatoes like russets, as they won’t hold their shape as well.
2. Make Ahead: You can assemble the dish a day ahead of time, cover it with foil, and refrigerate it. Then, bake it when you’re ready to serve. This makes it a great option for busy holiday meals or family gatherings.
3. Customize the Cheese: Feel free to swap out the cheeses. Gruyere adds a nice nutty flavor, but you can use more cheddar or even add mozzarella for a gooey, melty texture.
4. Use Heavy Cream for Extra Richness: If you want an even richer sauce, substitute some of the milk with heavy cream. This will make the dish even more indulgent.
5. Don’t Skip the Toppings: The extra layer of cheese on top is key to achieving that golden-brown, crispy crust that everyone loves. Make sure to add the Gruyere and Parmesan for that perfect finish.

FAQ Section

1. Can I use a different type of cheese?
   Yes, you can substitute Gruyere with more cheddar cheese or even mozzarella for a different flavor profile.
2. Can I prepare this dish ahead of time?
   Yes, you can assemble the potatoes and cheese sauce the night before and refrigerate it. Just bake it when you’re ready.
3. Can I make this dish gluten-free?
   Yes, just use a gluten-free flour blend in place of regular all-purpose flour.
4. How can I store leftovers?
   Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat in the oven to retain the crispness of the top.
5. Can I freeze this dish?
   Yes, you can freeze the dish before baking. Assemble the casserole, wrap it tightly in foil, and freeze for up to 2 months. When ready to serve, bake directly from the freezer, adding extra time to ensure it’s heated through.
6. What can I use instead of almond milk?
   You can substitute almond milk with regular cow’s milk or any other dairy-free milk like oat milk or soy milk.
7. Can I make this recipe with red potatoes?
   Yes, you can use red potatoes, but they may have a firmer texture than Yukon Golds.
8. What’s the best way to slice the potatoes?
   Use a mandolin slicer for uniform, thin slices. This helps them cook evenly and ensures the layers meld together nicely.
9. How do I know when the potatoes are done?
   The potatoes are done when they’re easily pierced with a fork, and the top is golden brown and crispy.
10. Can I add other vegetables to this dish?
    Yes, you can add vegetables like leeks, garlic, or mushrooms between the layers for added flavor and texture.

Conclusion

Creamy & Cheesy Au Gratin Potatoes is a dish that combines comfort, richness, and irresistible flavors all in one. The layers of tender potatoes, savory onions, and a creamy, cheesy sauce come together to create a dish that is both indulgent and satisfying. Whether you’re making it for a family meal, a special holiday gathering, or just because, this recipe will quickly become a favorite. Its versatility, make-ahead potential, and ability to pair well with a wide range of main dishes make it the ultimate side dish for any occasion. Give it a try and experience why it’s the perfect addition to your dinner table!

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