# Components:
→ Potatoes
01 - 4.5 pounds 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 grated Parmesan cheese
06 - 4 tablespoons unsalted butter
→ Aromatics & Seasonings
07 - 1 medium yellow onion, finely chopped
08 - 3 cloves garlic, minced
09 - 2 tablespoons all-purpose flour
10 - 1 teaspoon salt
11 - 1/2 teaspoon black pepper
12 - 1/2 teaspoon smoked paprika
13 - 1/4 teaspoon cayenne pepper (optional)
→ Garnish
14 - 2 tablespoons fresh chives or parsley, chopped
# Directions:
01 - Preheat the 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. Add onion and cook until translucent, about 4 minutes. Add garlic and cook for 1 more minute.
03 - Stir in flour and cook, stirring constantly, for 1 to 2 minutes until lightly golden.
04 - Gradually whisk in whole milk and heavy cream. Continue whisking until the mixture is smooth and slightly thickened, approximately 5 minutes.
05 - Remove saucepan from heat. Stir in 2 cups shredded cheddar cheese, grated Parmesan, salt, black pepper, smoked paprika, and optional cayenne until cheese melts and sauce is smooth.
06 - Arrange half of the potato slices in the prepared baking dish, overlapping slightly. Pour half of the cheese sauce evenly over the potatoes. Repeat layering with remaining potatoes and sauce.
07 - Sprinkle the remaining 1 cup of shredded cheddar cheese evenly over the top.
08 - Cover the dish tightly with aluminum foil and bake for 45 minutes.
09 - Remove the foil and bake an additional 25 to 30 minutes until the top is golden brown and potatoes are tender when pierced.
10 - Allow the dish to rest for 10 to 15 minutes before serving. Garnish with chopped chives or parsley.
