Old Fashioned Cheese Potatoes Made With Milk and Cheese Slices

When I was growing upwardly, holidays were made incredibly special thanks to my Dad's family; they had the best get-togethers which included a massive array of food and I was always excited to get on my best dress and make an advent.

Typically at these large gatherings with filled with laughter, you'd find my aunt cooking both ham and turkey (try my delicious turkey recipe!), creamy mashed potatoes sprinkled with paprika, dark-green bean casserole, at to the lowest degree four unlike kinds of pies from Baker's Foursquare (endeavor my french silk pie, blood-red or apple tree!), and of grade, my Dad's cheesy, creamy au gratin potatoes filled with layers of thinly sliced potatoes, cheese, onions and a crispy cheesy topping. Ever, always i of my favorite things to go overboard and load up on during the holidays!

Today I'm sharing the recipe inspired by my Dad, who passed away just over 13 years ago. He was the best cook, and I know his dearest of food needs to be shared with all of you lot. I promise yous make these — we dear them for Thanksgiving, but they're also perfect for Sunday dinners with roasted chicken or my maple glazed salmon. Pure nostalgic love in this pan of creamy, cheesy potatoes.

Everything y'all'll need to make au gratin potatoes

These cheesy potatoes au gratin utilise super elementary ingredients and are easy to customize with your favorite cheeses. Here'due south what you lot'll need:

• Yukon gold potatoes: the base of these au gratin potatoes is of grade, potatoes! I like to apply yukon gold potatoes in this recipe for the best buttery flavor.
• Onion: we're adding a little savory element to these au gratin potatoes with sliced onion. the onion gets delicious and slightly caramelized while the potatoes broil. Plus the cheese sauce infuses with incredible onion flavour.
• For the cheese sauce: yous'll make a cheese sauce using salted butter, all purpose flour (whole wheat, all purpose, or gluten costless 1:1 flour will all piece of work), unsweetened almond milk (regular, skim or whole milk will also work) and sharp cheddar cheese, gruyere cheese & grated parmesan cheese. Very important to use sharp cheddar cheese hither for optimal flavour!
• To season: you'll add garlic pulverization, salt & black pepper to the cheese sauce to give it the perfect season.
• For topping: add a little fresh chopped parsley for a hint of light-green on tiptop!

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 height. Scalloped potatoes often employ a foam sauce made of butter & goop and sliced potatoes. Truth be told, it doesn't actually thing what you call them!

In this au gratin potatoes recipe, we're skipping the breadcrumbs, adding some savory onions and making them extra cheesy with three types of cheese.

How to make au gratin potatoes

These potatoes au gratin may look fancy, just they couldn't be easier to brand:

1. Prep your pan. Preheat the oven to 375 degrees F and grease a 2 quart foursquare or an viii×12 baking dish.
2. Add your potatoes. Place sliced potatoes in three tight slanted rows as indicated in the photos.
3. Make your sauce. Melt butter in a pan, whisk in some flour and slowly alternate betwixt milk and flour. In one case it's overnice and thick you lot'll add your cheeses and seasonings.
4. Cover those potatoes & bake. Pour the sauce evenly over the potatoes and onions to cover them. Don't worry, the sauce will go nice and creamy while baking. Then cover with foil and broil!
5. More cheese, broil & serve. After they've baked for near 45 minutes, sprinkle with more cheese and broil once again until nice and gilded chocolate-brown on top and potatoes can be pierced with a fork. Garnish with fresh chopped parsley and savour!

Tips for the all-time au gratin potatoes

• Evenly slice your potatoes. Do your best to make sure your potato slices are fifty-fifty and almost 1/8 inch thick and then that they cook evenly. A mandolin makes this super piece of cake!
• Don't squish them. You lot don't desire the sliced potatoes to be overly tight, and then make sure yous leave enough infinite so the spud slices are slightly slanted. Add in onion slices in betwixt the rows and on peak of potatoes. Basically wherever yous tin fit them.
• Shred the cheese. Do this by mitt instead of using pre-shredded. It will melt much amend!
• Season as-needed. When you lot're done mixing together your cheese sauce, be sure to taste it and add more salt and pepper as you run across fit. Everyone has a slightly different preference for saltiness, and so you be the approximate and retrieve it'due south blanket lots of potatoes.

Customize this dish

• Add bacon or ham. You read that right! Brand them super savory and succulent past calculation half-dozen-viii ounces of cooked, chopped bacon or ham to the cheese sauce or onto the potatoes before pouring the sauce.
• Switch up your cheeses. No stress if y'all don't have gruyere, feel gratis to add extra cheddar or fifty-fifty mix it upwards with a smoky gouda or even a spicy cheese.
• Add together breadcrumbs. If you want a footling crunchy topping, add some breadcrumbs or even crushed upwardly Ritz crackers to the top afterward pouring the cheese sauce.
• Employ sugariness potatoes. This recipe would exist delicious with sweet potatoes as well, or you can effort my chipotle gouda scalloped sweetness potatoes!

Tin can au gratin potatoes be made ahead of fourth dimension?

You can absolutely make these cheesy au gratin potatoes up to 3 days alee of time! Simply cascade the sauce over the potatoes as directed, then embrace the pan with foil and instead of baking, identify in the fridge until ready to bake. Please annotation that they may have a bit longer to broil, probable an boosted fifteen-20 minutes, every bit the sauce volition be cold.

How to store potatoes au gratin

• To store: simply store these au gratin potatoes in the refrigerator in individual, closed 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.

Recommended tools

• Mandolin
• Box grater
• Whisk
• Baking dish
• Serving utensils

Bank check out all of our kitchen essentials hither.

What to pair with au gratin potatoes

Serving these delicious potatoes for Thanksgiving? Hither are some cracking additions to your Thanksgiving card:

• The Best Homemade Good for you Green Bean Casserole
• Herb Butter Maple Roasted Turkey
• Warm Brussels Sprouts Salad
• Parmesan Bacon Sourdough Mushroom Stuffing
• Twice Baked Butternut Squash

Get all of our delicious Thanksgiving recipes here!

I hope you lot love my dad's cheesy, creamy au gratin potatoes! If yous brand them exist sure to exit a comment and a rating so I know how y'all liked them. Enjoy, xo!

Dad's Creamy & Cheesy Au Gratin Potatoes

Melt Time 1 hour fifteen minutes

Total Fourth dimension ane hour 45 minutes

Cheesy, flossy au gratin potatoes made with iii types of cheese for an incredible side dish anybody will love! My dad'south famous au gratin potatoes recipe is piece of cake to make and filled with cheesy goodness in every bite. Perfect for holidays or anytime you need a delicious side!

• 6-7 medium yukon gold potatoes, thinly sliced into 1/8th inch rounds (three pounds gold potatoes -- by weight is a more than accurate measure out)
• ½ white or yellowish onion, cut into slices
• For the sauce:
• two tablespoons salted butter
• ¼ cup all purpose flour (whole wheat, all purpose, or gluten costless ane:1 flour will all work)
• 1 1/2 cups unsweetened almond milk (regular, skim or whole milk will as well piece of work)
• eight ounces sharp cheddar cheese (2 heaping cups shredded cheddar cheese)
• ½ teaspoon garlic powder
• ¾ teaspoon salt, plus more to sense of taste
• Freshly basis black pepper
• For topping:
• 1/two cup gruyere cheese (or sub more sharp cheddar)
• ¼ cup grated parmesan
• To garnish:
• Fresh chopped parsley

1. Preheat the oven to 375 degrees F. Spray a ii quart square baking dish (or an 8x12 is practiced) with nonstick cooking spray or grease with butter or oil.

2. Place sliced potatoes in three tight slanted rows as indicated in the photos. You don't desire them to be overly tight, brand sure you leave enough space so the white potato slices are slightly slanted. Add together in onion slices in between the rows and on summit of potatoes. Basically wherever you tin fit them.

3. Next make your sauce: add in ii tablespoons of butter and place over medium heat. Once butter is melted, whisk in a piffling bit of the flour then slowly add together in milk, a little chip at a fourth dimension, alternating with the flour and vigorously whisking away whatsoever lumps. Bring mixture to a simmer; it should be a similar consistency to flossy gravy.

4. Turn rut to low and stir in shredded cheddar cheese, garlic powder, salt and pepper. Sense of taste and add more salt and pepper, if necessary.

5. Cascade the sauce evenly over the potatoes and onions to cover them. Don't worry, the sauce will become dainty and creamy while baking.

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

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

This recipe would be delicious with salary. If you lot'd like, you tin can feel free to add in eight ounces of chopped cooked bacon over the potatoes earlier adding the cheese sauce. Or just stir the chopped salary 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 comprehend the pan with foil and instead of baking, place in the fridge until prepare to broil. They may have a bit longer, probable 15 minutes, to bake as the sauce will be common cold.

To store: simply store these au gratin potatoes in the refrigerator in individual, airtight containers or covering the unabridged pan and placing information technology in the fridge. They'll stay skilful for up to 5 days.

To reheat: reheat individual portions in the microwave or identify the pan back in the oven until heated through.

Nutrition

Servings: viii servings

Serving size: 1 serving (based on 8)

Calories: 256kcal

Fat: 12.6g

Saturated fatty: seven.3g

Carbohydrates: 24g

Fiber: three.5g

Sugar: 1.6g

Poly peptide: 13.2g

Recipe past: Monique Volz // Aggressive Kitchen | Photography by: Swallow Dearest Eats

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