Au Gratin Potatoes
A comforting classic dish featuring tender Yukon gold potatoes in a creamy, cheesy sauce, perfect for any occasion.
Ingredients
Main Ingredients
- 2 pounds Yukon Gold Potatoes Thinly sliced
- 1 medium White or Yellow Onion Thinly sliced
- 3 tablespoons Butter For richness
- 1/4 cup All-Purpose Flour Can substitute with whole wheat or gluten-free flour
- 2 cups Unsweetened Almond Milk Or regular milk
- 1 cup Cheddar Cheese Shredded
- 1 cup Gruyere Cheese Shredded
- 1/2 cup Parmesan Cheese For crust
- 1 teaspoon Garlic Powder For seasoning
- to taste Salt For seasoning
- to taste Freshly Ground Black Pepper For seasoning
- 2 tablespoons Fresh Parsley For garnishing
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Thinly slice the Yukon gold potatoes and onion.
- In a saucepan, melt the butter over medium heat. Whisk in the flour until smooth.
- Gradually add the almond milk, stirring continuously until the sauce thickens.
- Mix in the garlic powder, salt, and pepper until well combined.
Layering
- In a greased baking dish, layer half of the sliced potatoes and onions.
- Pour half of the sauce over this layer.
- Sprinkle with cheddar, gruyere, and parmesan cheese.
- Repeat the layering with the remaining potatoes, onions, and sauce.
Baking
- Bake for about 1 hour, or until the top is golden and bubbly.
- Garnish with fresh parsley before serving.
Notes
Leftover Au Gratin Potatoes can be stored in an airtight container in the refrigerator for 3-4 days. Reheat in the oven at 350°F until warmed through. Consider adding a splash of milk or cream when reheating for creaminess.