Cheesy, creamy au gratin potatoes made with three types of cheese for an incredible side dish everyone will love! My dad’s famous au gratin potatoes recipe is easy to make and filled with cheesy goodness in every bite. Perfect for holidays or anytime you need a delicious, vegetarian side!
These cheesy potatoes au gratin use super simple ingredients and are easy to customize with your favorite cheeses.
Au gratin potatoes usually have cheese sauce between each layer of thinly sliced potatoes and breadcrumbs on top. Scalloped potatoes often use a cream sauce made of butter & broth and sliced potatoes. Truth be told, it doesn’t really matter what you call them!
Ingredients
- 6-7 medium yukon gold potatoes, thinly sliced into 1/8th inch rounds (3 pounds gold potatoes -- by weight is a more accurate measure)
- ½ white or yellow onion, cut into slices
For the sauce:
- 2 tablespoons salted butter
- ¼ cup all purpose flour (whole wheat, all purpose, or gluten free 1:1 flour will all work)
- 1 1/2 cups unsweetened almond milk (regular, skim or whole milk will also work)
- 8 ounces sharp cheddar cheese (2 heaping cups shredded cheddar cheese)
- ½ teaspoon garlic powder
- ¾ teaspoon salt, plus more to taste
- Freshly ground black pepper
For topping:
- 1/2 cup gruyere cheese (or sub more sharp cheddar)
- ¼ cup grated parmesan
To garnish:
- Fresh chopped parsley
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| Dad’s Creamy & Cheesy Au Gratin Potatoes |
Instructions
- Preheat the oven to 375 degrees F. Spray a 2 quart square baking dish (or an 8x12 is good) with nonstick cooking spray or grease with butter or oil.
- Place sliced potatoes in three tight slanted rows as indicated in the photos. You don’t want them to be overly tight, make sure you leave enough space so the potato slices are slightly slanted. Add in onion slices in between the rows and on top of potatoes. Basically wherever you can fit them.
- Next make your sauce: add in 2 tablespoons of butter and place over medium heat. Once butter is melted, whisk in a little bit of the flour and then slowly add in milk, a little bit at a time, alternating with the flour and vigorously whisking away any lumps. Bring mixture to a simmer; it should be a similar consistency to creamy gravy.
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Full recipe source: https://www.ambitiouskitchen.com/
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