Cheesy, creamy au gratin potatoes made with three types of cheese for a rich, indulgent side dish everyone will love! This easy recipe features Yukon gold potatoes, sharp cheddar, gruyere, and parmesan cheeses for an irresistible, cheesy layer in every bite. Whether you’re making it for the holidays or a weeknight dinner, these au gratin potatoes are sure to impress. Add bacon for extra flavor, and make it ahead for an even more convenient meal!
Ingredients:
- 6-7 medium Yukon gold potatoes, thinly sliced (about 3 lbs)
- ½ white or yellow onion, thinly sliced
- For the sauce:
- 2 tbsp salted butter
- ¼ cup all-purpose flour
- 1 ½ cups unsweetened almond milk (or regular milk)
- 8 oz sharp cheddar cheese (2 heaping cups shredded)
- ½ tsp garlic powder
- ¾ tsp salt (plus more to taste)
- Freshly ground black pepper
- For the topping:
- ½ cup gruyere cheese (or more cheddar)
- ¼ cup grated parmesan
- To garnish:
- Fresh chopped parsley
Deliciously creamy with perfectly tender potatoes, this dish is a crowd-pleasing side filled with cheesy goodness and topped with golden, melted cheese. You’ll want to keep this recipe on repeat for every family gathering!
Instructions:
- Preheat the oven to 375°F (190°C). Grease a 2-quart square baking dish (or an 8×12 dish) with nonstick cooking spray or butter.
- Layer the potatoes: Arrange the sliced Yukon gold potatoes in tight slanted rows in the baking dish. Add onion slices in between and on top of the potatoes. Make sure the potatoes are slightly slanted to allow the sauce to soak through.
- Make the sauce:
- In a medium saucepan, melt 2 tablespoons of butter over medium heat.
- Whisk in ¼ cup of flour and cook for about 1 minute to form a roux.
- Gradually add 1 ½ cups almond milk (or regular milk), whisking constantly to avoid lumps. Bring the mixture to a simmer and cook until thickened to a gravy-like consistency.
- Turn the heat to low and stir in 8 oz shredded sharp cheddar cheese, ½ teaspoon garlic powder, ¾ teaspoon salt, and freshly ground black pepper to taste. Stir until the cheese has melted and the sauce is smooth.
- Assemble the dish: Pour the cheese sauce evenly over the layered potatoes and onions, making sure all the potatoes are covered.
- Bake covered: Cover the baking dish with foil and bake for 45 minutes.
- Add the topping: After 45 minutes, remove the foil and sprinkle the potatoes with ½ cup shredded gruyere (or more cheddar) and ¼ cup grated parmesan. Return to the oven and bake for an additional 30-45 minutes, or until the potatoes are tender and the top is golden brown. (Check for doneness by piercing the potatoes with a fork – they should be soft inside.)
- Garnish and serve: Once done, remove from the oven and garnish with freshly chopped parsley before serving.
Tips:
- Add bacon: For a savory twist, add 8 oz chopped cooked bacon over the potatoes before pouring the cheese sauce, or stir it directly into the sauce.
- Make ahead: Prepare the dish up to 3 days ahead and store in the fridge. When ready to bake, it may take an additional 15 minutes.
- Store leftovers: Refrigerate the leftovers for up to 5 days. Reheat individual portions in the microwave or bake until warmed through.
Nutrition (per serving):
- Calories: 256 kcal
- Carbohydrates: 24g
- Protein: 13.2g
- Fat: 12.6g
- Saturated Fat: 7.3g
- Fiber: 3.5g
- Sugar: 1.6g
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