Dad’s Creamy & Cheesy Au Gratin Potatoes – Cheesy, creamy au gratin potatoes made with three types of cheese for an incredible aspect dish everybody will love! My dad’s popular au gratin potatoes recipe is straightforward to create and crammed with cheesy goodness in each chunk. Ideal for holiday seasons or anytime you may need a delicious, vegetarian side!
When I was expanding up, vacations ended up created exceptionally specific as a result of my Dad’s loved ones; they’d the most effective get-togethers which integrated a massive array of foodstuff and I was constantly enthusiastic to obtain on my greatest dress and make an appearance.
Normally at these big gatherings crammed with laughter, you’d find my aunt cooking the two ham and turkey (consider my tasty turkey recipe!), creamy mashed potatoes sprinkled with paprika, inexperienced bean casserole, at the very least 4 various types of pies from Baker’s Square (consider my french silk pie, cherry or apple!), not to mention, my Dad’s cheesy, creamy au gratin potatoes stuffed with levels of thinly sliced potatoes, cheese, onions as well as a crispy cheesy topping. Usually, always a single of my favorite things to go overboard and load upon in the course of the holidays!
Nowadays I’m sharing the recipe inspired by my Father, who handed absent just in excess of thirteen many years back. He was the most effective cook, and that I know he adores food that has to be shared with all of you. I hope you make these – we adore them for Thanksgiving, but they are also ideal for Sunday dinners with roasted chicken or my maple glazed salmon. Pure nostalgic enjoys on this pan of creamy, cheesy potatoes.
Everything you are going to need to have to make au gratin potatoes
These tacky potatoes au gratin use super easy components and are simple to customize together with your favorite cheeses. Here’s what you will need to have:
- Yukon gold potatoes: the bottom of these au gratin potatoes is, of course, potatoes! I want to use Yukon gold potatoes in this recipe for your best buttery flavor.
- Onion: we’re incorporating a somewhat savory component to these au gratin potatoes with sliced onion. the onion will get tasty and marginally caramelized while the potatoes bake. In addition, the cheese sauce infuses with amazing onion taste.
- For that cheese sauce: you will produce a cheese sauce making use of salted butter, all-purpose flour (whole wheat, all objective, or gluten-cost-free one: one flour will all operate), unsweetened almond milk (standard, skim or total milk may also work), and sharp cheddar cheese, gruyere cheese & grated parmesan cheese. Very important to utilize sharp cheddar cheese here for optimal flavor!
- To season: you will add garlic powder, salt & black pepper to the cheese sauce to give it the best flavor.
- For the topping: add a bit of fresh chopped parsley for a hint of environmentally friendly on top!
What’s the difference between scalloped and au gratin potatoes?
Au gratin potatoes usually have cheese sauce between each layer of thinly sliced potatoes and breadcrumbs on top. Scalloped potatoes often use a cream sauce made of butter & broth and sliced potatoes. Truth be told, it doesn’t really matter what you call them!
On this au gratin potatoes recipe, we’re skipping the breadcrumbs, adding some savory onions, and making them extra cheesy with 3 types of cheese.
How to make au gratin potatoes
These potatoes au gratin may look fancy, but they couldn’t be easier to produce:
- Prep your pan. Preheat the oven to 375 degrees F and grease a 2-quart square or an 8×12 baking dish.
- Add your potatoes. Place sliced potatoes in 3 tight slanted rows as indicated in the photos.
- Make your sauce. Melt butter in a pan, whisk in some flour,, and slowly alternate between milk and flour. Once it’s nice and thick you’ll add your cheeses and seasonings.
- Cover those potatoes & bake. Pour the sauce evenly above the potatoes and onions to cover them. Don’t worry, the sauce will get nice and creamy while baking. Then cover with foil and bake!
- More cheese, bake & serve. After they’ve baked for about 45 minutes, sprinkle with more cheese and bake again until nice and golden brown on top and potatoes can be pierced with a fork. Garnish with fresh chopped parsley and enjoy!
Tips to the best au gratin potatoes
- Evenly slice your potatoes. Do your best to create sure your potato slices are even and about 1/8 inch thick so that they cook evenly. A mandolin makes this tremendous simple!
- Don’t squish them. You don’t want the sliced potatoes to get overly tight, so make sure you leave enough space so the potato slices are marginally slanted. Add in onion slices in between the rows and on top of potatoes. Basically wherever you can fit them.
- Shred the cheese. Do this by hand instead of utilizing pre-shredded. It will melt much better!
- Season as-needed. When you’re done mixing together your cheese sauce, be sure to taste it and add more salt and pepper as you see fit. Absolutely everyone has a bit diverse preference for saltiness, so you be the judge and remember it’s coating lots of potatoes.
Customize your au gratin potatoes
- Add bacon or ham. You read that right! Make them tremendous savory and scrumptious by adding 6-8 ounces of cooked, chopped bacon or ham into the cheese sauce or onto the potatoes before pouring the sauce.
- Switch up your cheeses. No stress if you don’t have gruyere, feel free to add extra cheddar or even mix it up with a smoky gouda or even a spicy cheese.
- Add breadcrumbs. If you want a somewhat crunchy topping, add some breadcrumbs or even crushed up Ritz crackers to the top after pouring the cheese sauce.
- Use sweet potatoes. This recipe would be scrumptious with sweet potatoes as well, or you can try out my chipotle gouda scalloped sweet potatoes!
Can au gratin potatoes be manufactured ahead of time?
You can absolutely make these tacky au gratin potatoes up to 3 days ahead of time! Simply pour the sauce more than the potatoes as directed, then cover the pan with foil,, and instead of baking, place in the fridge until ready to bake. Please note that they may take a bit longer to bake, likely an additional 15-20 minutes, as the sauce will be cold.
How to store au gratin potatoes
- To store: simply store these au gratin potatoes in the refrigerator in individual, airtight containers or covering the entire pan and placing it in the refrigerator. They’ll stay good for up to 5 days.
- To reheat: reheat individual portions in the microwave or place the pan back in the oven until heated through.