Wednesday, May 18, 2022
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Dad’s Creamy & Tacky Au Gratin Potatoes


Once I was rising up, holidays like Thanksgiving and Easter have been made extremely particular due to my Dad’s household; they’d the most effective get-togethers which included an enormous array of meals and I used to be all the time excited to get on my greatest costume and make an look.

Usually at these massive gatherings stuffed with laughter, you’d discover my aunt cooking each ham and turkey (attempt my scrumptious turkey recipe!), creamy mashed potatoes sprinkled with paprika, inexperienced bean casserole, at the very least 4 totally different sorts of pies from Baker’s Sq. (attempt my french silk pie, cherry or apple!), and naturally, my Dad’s tacky, creamy au gratin potatoes stuffed with layers of thinly sliced potatoes, cheese, onions and a crispy tacky topping. At all times, all the time one in every of my favourite issues to go overboard and cargo up on throughout the holidays!

As we speak I’m sharing the recipe impressed by my Dad, who handed away simply over 13 years in the past. He was the most effective prepare dinner, and I do know his love of meals must be shared with all of you. I hope you make these — we love them for Thanksgiving dinner and Easter brunch, however they’re additionally good for Sunday dinners with roasted rooster or my maple glazed salmon. Pure nostalgic love on this pan of creamy, tacky potatoes.

cheesy au gratin potatoes in a baking dish with a spoon

Every little thing you’ll have to make au gratin potatoes

These tacky potatoes au gratin use tremendous easy substances and are straightforward to customise together with your favourite cheeses. Right here’s what you’ll want:

  • Yukon gold potatoes: the bottom of those au gratin potatoes is in fact, potatoes! I like to make use of yukon gold potatoes on this recipe for the most effective buttery taste.
  • Onion: we’re including a bit savory ingredient to those au gratin potatoes with sliced onion. the onion will get scrumptious and barely caramelized whereas the potatoes bake. Plus the cheese sauce infuses with unbelievable onion taste.
  • For the cheese sauce: you’ll make a cheese sauce utilizing salted butter, all objective flour (entire wheat, all objective, or gluten free 1:1 flour will all work), unsweetened almond milk (common, skim or entire milk will even work) and sharp cheddar cheese, gruyere cheese & grated parmesan cheese. Essential to make use of sharp cheddar cheese right here for optimum taste!
  • To season: you’ll add garlic powder, salt & black pepper to the cheese sauce to present it the proper taste.
  • For topping: add a bit contemporary chopped parsley for a touch of inexperienced on high!

sliced potatoes in a baking dish

What’s the distinction between scalloped and au gratin potatoes?

Au gratin potatoes often have cheese sauce between every layer of thinly sliced potatoes and breadcrumbs on high. Scalloped potatoes usually use a cream sauce fabricated from butter & broth and sliced potatoes. Reality be instructed, it doesn’t actually matter what you name them!

On this au gratin potatoes recipe, we’re skipping the breadcrumbs, including some savory onions and making them further tacky with three varieties of cheese.

pouring cheese sauce onto unbaked au gratin potatoes

make au gratin potatoes

These potatoes au gratin might look fancy, however they couldn’t be simpler to make:

  1. Prep your pan. Preheat the oven to 375 levels F and grease a 2 quart sq. or an 8×12 baking dish.
  2. Add your potatoes. Place sliced potatoes in three tight slanted rows as indicated within the photographs.
  3. Make your sauce. Soften butter in a pan, whisk in some flour and slowly alternate between milk and flour. As soon as it’s good and thick you’ll add your cheeses and seasonings.
  4. Cowl these potatoes & bake. Pour the sauce evenly over the potatoes and onions to cowl them. Don’t fear, the sauce will get good and creamy whereas baking. Then cowl with foil and bake!
  5. Extra cheese, bake & serve. After they’ve baked for about 45 minutes, sprinkle with extra cheese and bake once more till good and golden brown on high and potatoes may be pierced with a fork. Garnish with contemporary chopped parsley and luxuriate in!

creamy au gratin potatoes in a baking dish

Suggestions for the most effective au gratin potatoes

  • Evenly slice your potatoes. Do your greatest to verify your potato slices are even and about 1/8 inch thick in order that they prepare dinner evenly. A mandolin makes this tremendous straightforward!
  • Don’t squish them. You don’t need the sliced potatoes to be overly tight, so be sure to go away sufficient house so the potato slices are barely slanted. Add in onion slices in between the rows and on high of potatoes. Principally wherever you may match them.
  • Shred the cheese. Do that by hand as a substitute of utilizing pre-shredded. It can soften a lot better!
  • Season as-needed. While you’re finished mixing collectively your cheese sauce, remember to style it and add extra salt and pepper as you see match. Everybody has a barely totally different choice for saltiness, so that you be the choose and keep in mind it’s coating numerous potatoes.

Customise this dish

  • Add bacon or ham. You learn that proper! Make them tremendous savory and scrumptious by including 6-8 ounces of cooked, chopped bacon or ham to the cheese sauce or onto the potatoes earlier than pouring the sauce.
  • Swap up your cheeses. No stress in the event you don’t have gruyere, be at liberty so as to add further cheddar and even combine it up with a smoky gouda or perhaps a spicy cheese.
  • Add breadcrumbs. If you need a bit crunchy topping, add some breadcrumbs and even crushed up Ritz crackers to the highest after pouring the cheese sauce.
  • Use candy potatoes. This recipe could be scrumptious with candy potatoes as properly, or you may attempt my chipotle gouda scalloped candy potatoes!

easy potatoes au gratin in a baking dish with a spoon

Can au gratin potatoes be made forward of time?

You’ll be able to completely make these tacky au gratin potatoes as much as three days forward of time! Merely pour the sauce over the potatoes as directed, then cowl the pan with foil and as a substitute of baking, place within the fridge till able to bake. Please word that they could take a bit longer to bake, possible an extra 15-20 minutes, because the sauce might be chilly.

spoon lifting up a scoop of au gratin potatoes from a baking dish

retailer potatoes au gratin

  • To retailer: merely retailer these au gratin potatoes within the fridge in particular person, hermetic containers or masking your complete pan and inserting it within the fridge. They’ll keep good for as much as 5 days.
  • To reheat: reheat particular person parts within the microwave or place the pan again within the oven till heated via.

homemade potatoes au gratin in a baking dish with a spoon

Beneficial instruments

Take a look at all of our kitchen necessities right here.

What to pair with au gratin potatoes

Serving these scrumptious potatoes for Easter brunch? Listed here are some nice additions to your Easter menu:

Get all of our scrumptious Thanksgiving recipes right here!

I hope you’re keen on my dad’s tacky, creamy au gratin potatoes! For those who make them remember to go away a remark and a ranking so I understand how you favored them. Take pleasure in, xo!

Dad’s Creamy & Tacky Au Gratin Potatoes

Cook dinner Time 1 hour 15 minutes

Whole Time 1 hour 45 minutes

Tacky, creamy au gratin potatoes made with three varieties of cheese for an unbelievable aspect dish everybody will love! My dad’s well-known au gratin potatoes recipe is simple to make and stuffed with tacky goodness in each chunk. Good for holidays or anytime you want a scrumptious aspect!

  • 6-7
    medium yukon gold potatoes, thinly sliced into 1/eighth inch rounds (3 kilos gold potatoes — by weight is a extra correct measure)
  • ½
    white or yellow onion, reduce into slices
  • For the sauce:
  • 2
    tablespoons
    salted butter
  • ¼
    cup
    all objective flour (entire wheat, all objective, or gluten free 1:1 flour will all work)
  • 1 1/2
    cups
    unsweetened almond milk (common, skim or entire milk will even work)
  • 8
    ounces
    sharp cheddar cheese (2 heaping cups shredded cheddar cheese)
  • ½
    teaspoon
    garlic powder
  • ¾
    teaspoon
    salt, plus extra to style
  • Freshly floor black pepper
  • For topping:
  • 1/2
    cup
    gruyere cheese (or sub extra sharp cheddar)
  • ¼
    cup
    grated parmesan
  • To garnish:
  • Contemporary chopped parsley
  1. Preheat the oven to 375 levels F. Spray a 2 quart sq. baking dish (or an 8×12 is nice) with nonstick cooking spray or grease with butter or oil.

  2. Place sliced potatoes in three tight slanted rows as indicated within the photographs. You don’t need them to be overly tight, be sure to go away sufficient house so the potato slices are barely slanted. Add in onion slices in between the rows and on high of potatoes. Principally wherever you may match them.

  3. Subsequent make your sauce: add in 2 tablespoons of butter and place over medium warmth. As soon as butter is melted, whisk in a bit little bit of the flour after which slowly add in milk, a bit bit at a time, alternating with the flour and vigorously whisking away any lumps. Carry combination to a simmer; it needs to be the same consistency to creamy gravy.

  4. Flip warmth to low and stir in shredded cheddar cheese, garlic powder, salt and pepper. Style and add extra salt and pepper, if essential.

  5. Pour the sauce evenly over the potatoes and onions to cowl them. Don’t fear, the sauce will get good and creamy whereas baking.

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

  7. After 45 minutes, take away foil, sprinkle high of potatoes with 1/2 cup shredded gruyere (or extra cheddar) and ¼ cup parmesan. Return to the oven and bake for 30-45 extra minutes or till potatoes are finished and good and golden brown on high. (Potatoes are finished when the center of the potatoes may be simply pierced with a fork.) Take away from the oven and garnish with contemporary chopped parsley. Take pleasure in!

This recipe could be scrumptious with bacon. For those who’d like, you may be at liberty so as to add in 8 ounces of chopped cooked bacon over the potatoes earlier than including the cheese sauce. Or simply stir the chopped bacon into the cheese sauce. Mmmm!

To make forward: be at liberty to make these potatoes as much as three days forward of time! Merely pour the sauce over the potatoes as directed, then cowl the pan with foil and as a substitute of baking, place within the fridge till able to bake. They could take a bit longer, possible quarter-hour, to bake because the sauce might be chilly.

To retailer: merely retailer these au gratin potatoes within the fridge in particular person, hermetic containers or masking your complete pan and inserting it within the fridge. They will keep good for as much as 5 days.

To reheat: reheat particular person parts within the microwave or place the pan again within the oven till heated via.

Vitamin

Servings: 8 servings

Serving dimension: 1 serving (based mostly on 8)

Energy: 256kcal

Fats: 12.6g

Saturated fats: 7.3g

Carbohydrates: 24g

Fiber: 3.5g

Sugar: 1.6g

Protein: 13.2g

Recipe by: Monique Volz // Formidable Kitchen | Pictures by: Eat Love Eats

This publish was initially printed on November ninth, 2020, republished on November twenty second, 2021, and republished on April eleventh, 2022.

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