Creamy & Cheesy Au Gratin Potatoes

Creamy & Cheesy Au Gratin Potatoes

Ingredients

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

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

Instructions

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.

Place sliced potatoes in three tight slanted rows as indicated in the photos. You don’t want them to be overly tight, make sure you leave enough space so the potato slices are slightly slanted. Add in onion slices in between the rows and on top of potatoes. Basically wherever you can fit them.

Next make your sauce: add in 2 tablespoons of butter and place over medium heat. Once butter is melted, whisk in a little bit of the flour and then slowly add in milk, a little bit at a time, alternating with the flour and vigorously whisking away any lumps. Bring mixture to a simmer; it should be a similar consistency to creamy gravy.

Turn heat to low and stir in shredded cheddar cheese, garlic powder, salt and pepper. Taste and add more salt and pepper, if necessary.

Pour the sauce evenly over the potatoes and onions to cover them. Don’t worry, the sauce will get nice and creamy while baking.

Cover the pan with foil, then bake for 45 minutes.

After 45 minutes, remove foil, sprinkle top of potatoes with 1/2 cup shredded gruyere (or more cheddar) and ¼ cup parmesan. Return to the oven and bake for 30-45 more minutes or until potatoes are done and nice and golden brown on top. (Potatoes are done when the middle of the potatoes can be easily pierced with a fork.) Remove from the oven and garnish with fresh chopped parsley. Enjoy!

Notes

This recipe would be delicious with bacon. If you’d like, you can feel free to add in 8 ounces of chopped cooked bacon over the potatoes before adding the cheese sauce. Or just stir the chopped bacon into the cheese sauce. Mmmm!

To make ahead: feel free to make these potatoes up to three days ahead of time! Simply pour the sauce over the potatoes as directed, then cover the pan with foil and instead of baking, place in the fridge until ready to bake. They may take a bit longer, likely 15 minutes, to bake as the sauce will be cold.

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.

Nutrition

Serving: 1serving (based on 8)

Calories: 256kcal

Carbohydrates: 24g

Protein: 13.2g

Fat: 12.6g

Saturated Fat: 7.3g

Fiber: 3.5g

Sugar: 1.6g