Dad’s Creamy & Cheesy Au Gratin Potatoes
Dad’s Creamy & Cheesy Au Gratin Potatoes – Potatoes au gratin combined with three different types of cheese are a fantastic side dish that everyone will adore. The recipe for my dad’s well-known potatoes au gratin is simple to prepare and bursting with cheese flavor in each bite. Ideal for special occasions or whenever you need a tasty, vegetarian side!
Dad’s Creamy & Cheesy Au Gratin Potatoes Ingredients
- 7 to 8 medium Yukon gold potatoes, thinly sliced into 1/8-inch rounds (3 pounds gold potatoes — by weight is a more accurate measure)
- 1/2 of a yellow or white onion, cut into slices
For the sauce:
- salted butter, two teaspoons
- 1/4 cup all-purpose flour (gluten-free, whole wheat, or all-purpose) Any 1:1 flour will work.
- 1 1/2 cups almond milk without sugar (regular, skim or whole milk will also work)
- Sharp cheddar cheese, 8 ounces (2 heaping cups shredded cheddar cheese)
- 1/2 tsp. of garlic powder
- 1/4 teaspoon salt plus additional salt to taste
- black pepper freshly ground
For Dad’s Creamy & Cheesy Au Gratin Potatoes topping:
- a half-cup of gruyere cheese (or sub more sharp cheddar)
- grated parmesan, 1/4 cup
- chopped fresh parsley
- Spray a square baking dish that is 2 quarts or 8×12 inches with nonstick cooking spray or preheat the oven to 375 degrees F. Grease the dish with butter or oil.
- As shown in the photos, arrange the sliced potatoes in three straight rows. They shouldn’t be too tight, but leave enough room for the potato slices to be slightly slanted. On top of the potatoes and between the rows, add onion slices basically anywhere you can squeeze them in.
- Make your sauce next: Place the skillet over medium heat and add two tablespoons of butter. Whisk in a small amount of flour after the butter has melted, then gradually add milk, a little at a time, alternating with the flour and vigorously whisking away any lumps. Make the mixture simmer; It ought to have a consistency that is similar to creamy gravy.
- Shredded cheddar cheese, garlic powder, salt, and pepper are added after the heat has been reduced to low. Check for salt and pepper levels and adjust as necessary.
- To cover the potatoes and onions, evenly pour the sauce over them. Don’t worry; the sauce will become luscious as it bakes.
- Bake for 45 minutes, then cover the pan with foil.
- Remove the foil after 45 minutes, and sprinkle the potatoes’ tops with 1/4 cup parmesan and 1/2 cup shredded gruyere (or more cheddar).Bake for an additional 30-45 minutes, or until the potatoes are tender and the tops are a nice golden brown. Potatoes are done when the center of the potatoes can be effectively penetrated with a fork.)Garnish with fresh, chopped parsley after taking the dish out of the oven. Enjoy!