Gratin Potatoes
Comforting baked Yukon Gold potatoes layered with creamy cheese sauce, perfect for chilly evenings or holiday gatherings.
Ingredients
Potato Ingredients
- 3 pounds Yukon gold potatoes Choose medium-sized for even slicing.
- 1 medium White or yellow onion Thinly sliced.
Dairy and Fat
- 3 tablespoons Butter Plus extra for greasing.
- 2.5 cups Unsweetened almond milk Or regular milk (skim or whole).
- 1.5 cups Cheddar cheese Shredded, sharp cheddar works well.
- 1 cup Gruyere cheese Shredded or substitute with Emmental/Swiss.
- 0.5 cup Parmesan cheese Grated, half goes in the sauce, half on top.
Seasonings
- 3 tablespoons All-purpose flour Can substitute with gluten-free 1:1 flour.
- 0.5 teaspoon Garlic powder
- 1 teaspoon Salt Adjust to taste.
- 1 teaspoon Freshly ground black pepper Adjust to taste.
- 2 tablespoons Parsley Chopped, for garnish.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Thinly slice the Yukon gold potatoes and onion.
Making the Sauce
- In a large saucepan, melt butter over medium heat, then add flour, stirring for about 1–2 minutes.
- Gradually whisk in the almond milk, and cook until the mixture thickens, about 3–5 minutes.
- Stir in the garlic powder, salt, pepper, cheddar cheese, Gruyere cheese, and half of the Parmesan cheese until melted.
Baking the Gratin
- In a greased baking dish, layer half of the potatoes, followed by half of the sauce, then repeat.
- Top with remaining Parmesan cheese.
- Cover with foil and bake for 45 minutes, then remove foil and bake for an additional 30 minutes until golden and bubbly.
- Garnish with parsley before serving.
Serving
- Let the gratin rest for 10–15 minutes after baking so the sauce firms up slightly.
Notes
For make-ahead strategies, assemble the gratin and keep refrigerated for up to 24 hours before baking.