Dad's Creamy & Cheesy Au Gratin Potatoes

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 side!

These cheesy potatoes au gratin use super simple ingredients and are easy to customize with your favorite cheeses. Here's what you'll need:

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

Dad's Creamy & Cheesy Au Gratin Potatoes

Instructions

1. 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.
2. Place sliced potatoes in three tight-slanted rows as indicated in the photos. Make sure there is enough room for the potato slices to tilt slightly so they don't get too tight. Place the onion slices between the rows and on top of the potatoes. Fits basically anywhere.
3. Next, make the sauce.
4. Add 2 tablespoons of butter and heat over medium-high heat. When the butter melts, add the cake flour little by little and mix. Boil the mixture. It should have a consistency similar to a creamy sauce.
5. Reduce heat to low and stir in shredded cheddar cheese, garlic powder, salt, and pepper. Taste and add salt and pepper as needed.
6. Coat the potatoes and onions evenly with the sauce. Don't worry, the sauce will be creamy when baked. Cover skillet with foil and bake for 45 minutes.
7. After 45 minutes, remove the foil and sprinkle potatoes with 1/2 cup grated Gruyère (or better cheddar) and ¼ cup Parmesan. Return to oven and bake for another 30-45 hours.