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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!
