- 4 large russet potatoes, peeled and thinly sliced
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 2 cups shredded sharp cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1/4 teaspoon garlic powder
- 2 tablespoons fresh chives, finely chopped (optional, for garnish)
Directions
1. Preheat your oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish.
2. In a medium saucepan, melt the butter over medium heat. Whisk in the flour until smooth and cook for about 2 minutes to remove the raw flour taste, creating a roux. Gradually whisk in the milk, and continue cooking, stirring constantly, until the sauce is thickened (about 5 minutes). Remove from heat.
3. Stir in the salt, black pepper, paprika, garlic powder, and 1 1/2 cups of the shredded cheddar cheese until well combined. Set aside.
4. Arrange half of the potato slices in the bottom of the prepared baking dish, slightly overlapping them. Pour half of the cheese sauce evenly over the potatoes.
5. Add the second layer of potatoes, followed by the remaining cheese sauce. Sprinkle the remaining 1/2 cup of cheddar cheese and the Parmesan cheese on top.
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