'The cheesiest, creamiest au gratin potatoes - I have to make it every Thanksgiving'
Monique of Ambitious Kitchen shared her dad's au gratin recipe - and it is perfect to make for the upcoming Thanksgiving holiday.
These super creamy and super cheesy, easy-to-make, au gratin potatoes are the perfect dish for the upcoming Thanksgiving holiday. Plus, it'll still taste just as delicious if reheated the next day at a Friendsgiving potluck.
The American autumnal feast is centered around turkey but also offers a wide-array of seasonal side dishes, ranging from sweet potato dishes to mac and cheese. This au gratin potato recipe combines potatoes and cheese in the most delish way.
Monique of Ambition Kitchen shared her late father's recipe with her 178.7K on followers on TikTok to try out for Thanksgiving.
"This is actually my dad's recipe that he passed down to me. He passed away when I was 18, so this is a really really special, and I absolutely have to make it every Thanksgiving," she says. "It has an incredible cheddar cheese sauce and there's onion stuffed between the potatoes, so they almost taste like a sour cream cheddar cheese potato situation - so good!"
"Top with parmesean cheese and then you bake until it's nice and bubbly and has a little bit of a golden crust on top."
You can make it yourself in under two hours - and it only requires 30 minutes of prep.
READ MORE: Gordon Ramsay shares 'perfect' turkey recipe just in time for Thanksgiving
Base ingredients
- 6-7 medium yukon gold potatoes, sliced
- 1/2 white or yellow onion, sliced
Cheese sauce ingredients
- 2 tablespoons of salted butter
- 1/4 cup of all purpose flour
- 1 1/2 cup of milk of choice (she uses unsweeted almond milk)
- 8 oz of sharp cheddar cheese, two heaping cups shredded
- 1/2 cup of gruyere cheese
- 1/4 cup of grated parmesean cheese
- 1/2 teaspoon garlic powder
- 3/4 teaspon salt
- Freshly ground black pepper, to taste
- Freshly chopped parsley
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Instructions
- Preheat the oven to 375 degrees F. Spray your baking dish with your agent of choice, whether nonstick cooking spray, grease, butter or oil.
- 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 slices in between the rows and on top of potatoes.
- In sauce pan, add in twi tablespoons of butter and place over medium heat. Once butter is melted, whisk in 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.
- Turn heat to low and stir in shredded cheddar cheese, garlic powder, salt and pepper. Taste and add more salt and pepper, if necessary.
- Pour the sauce evenly over the potatoes and onions to cover them.
- Cover the pan with foil, then bake for 45 minutes.
- After 45 minutes, remove foil, sprinkle top of potatoes with 1/2 cup shredded gruyere (or more cheddar) and ¼ cup parmesan.
- Return to the oven and bake for 30-45 more minutes or until potatoes are nice and golden brown on top. Use the fork prick taste to ensure it's fully cooked through. Remove from the oven and garnish with fresh chopped parsley.
