# Components:
→ Potatoes
01 - 4.5 lbs Yukon Gold or Russet potatoes, peeled and thinly sliced
→ Dairy
02 - 3 cups whole milk
03 - 1 cup heavy cream
04 - 3 cups sharp cheddar cheese, shredded
05 - 1/2 cup Parmesan cheese, grated
06 - 4 tbsp unsalted butter
→ Aromatics & Seasonings
07 - 1 medium yellow onion, finely chopped
08 - 3 cloves garlic, minced
09 - 2 tbsp all-purpose flour
10 - 1 tsp salt
11 - 1/2 tsp black pepper
12 - 1/2 tsp smoked paprika
13 - 1/4 tsp cayenne pepper (optional)
→ Garnish
14 - 2 tbsp fresh chives or parsley, chopped
# Method steps:
01 - Preheat oven to 350°F. Grease a 9x13-inch baking dish with butter or nonstick spray.
02 - Melt butter in a large saucepan over medium heat. Sauté onion until soft and translucent, about 4 minutes. Add garlic and cook for an additional minute.
03 - Stir in flour, cooking and stirring constantly for 1 to 2 minutes until lightly golden.
04 - Gradually whisk in whole milk and heavy cream. Continue whisking until smooth and slightly thickened, about 5 minutes. Remove from heat and stir in 2 cups cheddar, Parmesan, salt, black pepper, smoked paprika, and cayenne pepper until cheese melts and sauce is smooth.
05 - Layer half of the sliced potatoes in the baking dish, slightly overlapping. Pour half of the cheese sauce evenly over the potatoes. Repeat layering with remaining potatoes and sauce.
06 - Evenly sprinkle the remaining 1 cup cheddar cheese over the top layer.
07 - Cover the dish tightly with aluminum foil and bake for 45 minutes.
08 - Remove foil and continue baking for 25 to 30 minutes until the top is golden brown and potatoes are tender when pierced with a knife.
09 - Allow to rest for 10 to 15 minutes before serving. Garnish with chopped chives or parsley.
