Description
Indulge in this rich and comforting dish of creamy and cheesy au gratin potatoes, a family favorite that is sure to impress. Thinly sliced potatoes layered with a flavorful cheese sauce, baked to perfection, and topped with a golden crust of gruyere and parmesan cheese.
Ingredients
Scale
Potatoes:
- 6–7 medium yukon gold potatoes, thinly sliced into 1/8th inch rounds (3 pounds gold potatoes)
- ½ white or yellow onion, cut into slices
Sauce:
- 2 tablespoons salted butter
- ¼ cup all purpose flour
- 1 ½ cups unsweetened almond milk
- 8 ounces sharp cheddar cheese
- ½ teaspoon garlic powder
- ¾ teaspoon salt, plus more to taste
- Freshly ground black pepper
Topping:
-
- ½ cup gruyere cheese
- ¼ cup grated parmesan
Garnish:
-
- Fresh chopped parsley
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- Prepare the potatoes: Layer the sliced potatoes and onions in the baking dish.
- Make the sauce: In a saucepan, melt butter, whisk in flour, then gradually stir in milk. Add cheddar, garlic powder, salt, and pepper. Cook until thickened.
- Assemble: Pour the sauce over the potatoes, top with gruyere and parmesan.
- Bake: Cover with foil and bake for 45 minutes, then uncover and bake for another 25-30 minutes until bubbly and golden.
- Serve: Garnish with parsley before serving.
Notes
- You can customize the cheese blend by adding different cheeses like mozzarella or Gouda.
- For a crispy top, broil for a few minutes at the end of baking.
Nutrition
- Serving Size: 1 cup
- Calories: 380 kcal
- Sugar: 3 g
- Sodium: 620 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 3 g
- Protein: 15 g
- Cholesterol: 65 mg