Recipe Background
Dad's Famous Potatoes offer comforting layers of tender potatoes and savory onions baked in a rich, cheesy sauce.
Food is one of Dad's love languages, and it's pretty clear how much he loves us when he makes his signature dish, Dad's Famous Potatoes! Slice upon slice of tender potatoes, nestled with savory onions and smothered with a rich, buttery, cheese sauce... mmmm. It's the warm comfort of your childhood home in a baking dish! Dad's Famous Potatoes deserve to be known and shared with everyone!
Ingredients
For the potatoes:
- butter or oil to taste, for greasing the baking dish
- 3 pounds (6-7 medium) Yukon Gold potatoes thinly sliced into 1/8-inch rounds
- 1/2 white or yellow onion cut into slices
For the sauce:
- 2 tablespoons salted butter
- 1/4 cup all-purpose flour
- 1 1/2 cups milk may substitute unsweetened almond milk or skim
- 1 (8-ounce) package sharp cheddar cheese shredded
- 1/2 teaspoon garlic powder
- 3/4 teaspoon salt plus more, to taste
- freshly ground black pepper to taste
For the topping:
- 1/2 cup Gruyère cheese
- 1/4 cup parmesan grated
- fresh parsley optional, to taste, chopped, for garnish
Directions
- Preheat the oven to 375 degrees F.
- Coat a 2-quart square baking dish with the extra butter.
- Add the potato slices to the prepared baking dish in three tight, slanted rows, leaving just enough space so the potatoes are slightly slanted.
- Add the onion slices in between the rows and on top of the potatoes.
- In a skillet over medium heat, melt the remaining 2 tablespoons of the butter.
- Add about 1/4 of the flour to the melted butter and whisk to combine.
- Slowly add in about 1/4 of the milk and vigorously whisk until no lumps remain.
- Repeat adding the flour and the milk to the skillet, alternating between the 2 and whisking until smooth.
- Bring the sauce mixture to a simmer.
- Reduce the heat to low.
- Add the cheddar cheese, the garlic powder, 3/4 teaspoon of the salt, and the pepper and stir to combine.
- Taste the sauce and season it with the extra salt and the pepper, as needed.
- Pour the sauce evenly over the potatoes and the onions to cover them completely.
- Cover the pan with foil and bake for 45 minutes.
- Remove the foil and sprinkle the potatoes with the Gruyère and the parmesan.
- Bake until the potatoes are cooked through and the top is golden-brown, about 30-45 minutes.
- Serve garnished with the parsley.
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