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Dad's Famous Potatoes

Gastro-PubOvenPotatoVegetarian
Time :1 hour 45 minutes
Yield :8 servings
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Creamy baked chicken casserole with melted cheese and fresh herbs in a white baking dish. Perfect comfort food for family dinners.

The Scoop

Skip the dad jokes and go full comfort-foodmain event.
Layers of thinly sliced Yukon golds, soft onions hiding in between like they’re up to something, all swimming in a cheesy, buttery sauce that basically qualifies as emotional support. Then it gets baked until the top turns golden and slightly dramatic in the best way.
Hack it:
Add crispy bacon or pancetta for extra “dad energy.”
Swap cheddar for smoked gouda if you want a deeper flavor.
Add a pinch of nutmeg to the sauce for a very quiet upgrade, with a big payoff.
Mix in sliced leeks instead of onions for a softer, sweeter vibe.
Leftovers:
Your best move is probably to reheat in a pan until the edges get crispy again.
Turn into a breakfast hash with fried eggs on top.
Stuff into a wrap with hot sauce and call it a life decision.
Chop and bake into mini potato “cakes” the next day.

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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