About Me:

Hi y'all! My name is Elizabeth Knicely, but I go by Liz. I am a 35 year old wife and mother of 3 wonderful children. I am also a pet owner of a cat, dog and turtle. I am an avid home chef, ambitious artist and amateur comedian. I'm just a small town girl trying to leave a mark on this world. Welcome to my blog!

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Creamy & Cheesy Au Gratin Potatoes

Updated: Oct 4, 2021



Cheesy, creamy au gratin potatoes made with three types of cheese for an incredible side dish everyone will love! This au gratin potatoes recipe is easy to make and filled with cheesy goodness in every bite. Perfect for holidays or anytime you need a delicious side!


PREP TIME: 30 minutes

COOK TIME: 1 hour 15 minutes

TOTAL TIME: 1 hour 45 minutes

SERVINGS: 8


INGREDIENTS:

6-7 medium Yukon Gold Potatoes, thinly sliced into 1/8th inch rounds (3 pounds gold potatoes -- by weight is a more accurate measure)

1/2 White or Yellow Onion, cut into slices


FOR THE SAUCE:

2 tablespoons Salted Butter

1/4 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)

1/2 teaspoon Garlic Powder

3/4 teaspoon Salt, plus more to taste

Freshly Ground Black Pepper, to taste


FOR TOPPING:

1/2 cup Gruyere Cheese (or sub more sharp cheddar)

1/4 cup grated Parmesan


TO GARNISH:

Fresh Chopped Parsley


INSTRUCTIONS:

1. Preheat the oven to 375 degrees Fahrenheit. Spray a 2 quart square baking dish (or an 8x12 or 9x13 is good) with nonstick cooking spray or grease with butter or oil.

2. Place sliced potatoes in three tight slanted rows. 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 sliced in between the rows and on top of the potatoes. Basically wherever you can fit them.

3. 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.

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

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

6. After the 45 minutes, remove foil, sprinkle top of potatoes with 1/2 cups shredded Gruyere (or more cheddar) and 1/4 cup Parmesan.

7. Return to the oven and bake for 30-45 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!

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