Dad’s Creamy Cheesy Au Gratin Potatoes
By Mason Brooks
Cheesy, creamy au gratin potatoes made with three types of cheese create an incredible side dish perfect for any occasion. This dish is filled with buttery layers of Yukon gold potatoes and savory onions, making it a rich and comforting option for holiday dinners or casual gatherings. With its crispy cheesy topping, it's a crowd-pleaser that brings nostalgic warmth to the table, ideal for Thanksgiving or Easter brunch.
Ingredients
- •2.5 pounds Yukon gold potatoes (sliced into ⅛-inch-thick rounds)
- •0.5 medium yellow onion (thinly sliced)
- •3 tablespoons salted butter
- •0.25 cup all-purpose flour
- •1.5 cups whole milk (or unsweetened almond milk)
- •8 ounces sharp Cheddar cheese (shredded)
- •0.75 teaspoon kosher salt (plus more to taste)
- •0.5 teaspoon garlic powder
- •freshly ground black pepper (to taste)
- •2 ounces Gruyere cheese (shredded)
- •2 ounces Parmesan cheese (grated)
- •chopped fresh chives or parsley (for garnish)
Instructions
- 1
Preheat the oven to 375°F and spray a 9-inch square baking dish with cooking spray.
- 2
Place the sliced potatoes in the prepared dish in three or four rows, making sure they are slightly slanted.
- 3
Add the onion slices in between and on top of the potatoes.
- 4
In a medium pot, melt the butter over medium heat, then whisk in the flour and cook until a paste forms, about 30 seconds.
Nutrition (per serving)
Calories
256
Protein
13.2g
Fat
12.6g
Carbs
24g
