Ingredients
Scale
Potatoes and Onions:
- 6-7 medium Yukon Gold potatoes: These waxy potatoes are perfect for au gratin dishes because they hold their shape while becoming tender during baking. Their naturally buttery flavor complements the creamy sauce beautifully.
- ½ white or yellow onion: Sliced onions add a savory depth of flavor that contrasts wonderfully with the richness of the cheese sauce.
For the Sauce:
- 2 tablespoons salted butter: The butter provides a smooth base for the sauce, enhancing its creamy texture.
- ¼ cup all-purpose flour: This flour helps to thicken the sauce, giving it that perfect, velvety consistency.
- 1 ½ cups unsweetened almond milk: While almond milk is used here to make the dish dairy-free, you can easily substitute it with regular milk (whole, skim, or 2%) for a more traditional taste.
- 8 ounces sharp cheddar cheese: Shredded sharp cheddar cheese gives the sauce a bold and tangy flavor that is the hallmark of any great au gratin dish.
- ½ teaspoon garlic powder: A touch of garlic powder elevates the savory flavor profile, making the sauce more aromatic.
- ¾ teaspoon salt: Salt enhances the flavors of the cheese and balances the richness of the sauce. Feel free to adjust to taste.
- Freshly ground black pepper: Adds a bit of spice and complexity to the dish.
For Topping:
- ½ cup Gruyere cheese: Gruyere melts beautifully and adds a nutty, savory flavor that pairs wonderfully with cheddar.
- ¼ cup grated parmesan: Parmesan adds a sharp, salty kick to the topping, creating a crispy, golden crust that contrasts perfectly with the creamy potatoes.
Instructions
- Prepare the Baking Dish:
- Preheat your oven to 375°F (190°C).
- Lightly grease a 2-quart square baking dish (or an 8×12-inch dish) with nonstick spray or butter. This will ensure that the potatoes don’t stick to the pan while baking.
- Arrange the Potatoes and Onions:
- Slice the Yukon Gold potatoes into 1/8-inch rounds. You want the slices to be uniform so they cook evenly. Arrange the potato slices in three tight slanted rows, as shown in the photos. Be sure to leave a little space between each slice to allow for the sauce to permeate the potatoes.
- Add the sliced onion between the potato layers and on top of the potatoes, ensuring they’re spread out evenly.
- Make the Cheese Sauce:
- In a medium saucepan, melt 2 tablespoons of butter over medium heat.
- Gradually whisk in the flour, then slowly add the almond milk (or regular milk if using), alternating between the flour and milk. Continue whisking to avoid lumps, until the mixture thickens and reaches the consistency of creamy gravy.
- Once the sauce has thickened, reduce the heat to low and stir in the shredded sharp cheddar cheese, garlic powder, salt, and pepper. Taste and adjust the seasoning, adding more salt and pepper as necessary. The sauce should be rich, creamy, and full of cheesy goodness.
- Assemble the Dish:
- Pour the cheese sauce evenly over the potatoes and onions, making sure to coat every slice. The sauce will seep into the potatoes while baking, ensuring a creamy and flavorful dish.
- Cover the dish with aluminum foil and bake for 45 minutes.
- Add the Toppings:
- After 45 minutes, remove the foil and sprinkle the top of the potatoes with ½ cup shredded Gruyere and ¼ cup grated Parmesan. These cheeses will melt into a golden, crispy crust on top of the potatoes, adding both flavor and texture.
- Return the dish to the oven and bake for an additional 30-45 minutes, or until the potatoes are tender when pierced with a fork and the top is golden brown.
- Garnish and Serve:
- Once baked, remove the dish from the oven and let it cool for a few minutes. Garnish with fresh chopped parsley for a burst of color and freshness.
- Serve this cheesy, creamy masterpiece as the perfect side dish for any occasion
Notes
- Potatoes: While Yukon Gold potatoes are ideal for this dish, you can also use Russet potatoes for a fluffier texture. However, keep in mind that they may break down a bit more during baking.
- Milk: If you prefer a dairy-free version, stick with almond milk, or try coconut milk for a hint of sweetness. If you’re not concerned about dairy, you can opt for whole milk or heavy cream for an extra indulgent result.
- Cheese: The combination of cheddar, Gruyere, and Parmesan is a winning trio, but feel free to experiment. Try swapping Gruyere for Fontina or Swiss for a different flavor profile. Add Monterey Jack for extra meltiness or goat cheese for a tangy twist.
- Herbs and Spices: While parsley is used for garnish, feel free to mix in some fresh thyme or rosemary into the sauce for added flavor. A pinch of cayenne pepper or smoked paprika can also add a hint of heat and smokiness.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes