# What You Need:
→ 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 - 0.5 cup Parmesan cheese, grated
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 - 0.5 teaspoon black pepper
12 - 0.5 teaspoon smoked paprika
13 - 0.25 teaspoon cayenne pepper (optional)
→ Garnish
14 - 2 tablespoons fresh chives or parsley, chopped
# How-To:
01 - Preheat the oven to 350°F. Grease a 9x13-inch baking dish with butter or nonstick spray.
02 - In a large saucepan over medium heat, melt the butter. Add the chopped onion and cook until soft and translucent, about 4 minutes. Stir in the minced garlic and cook for an additional minute.
03 - Add the flour to the saucepan and cook while stirring constantly for 1 to 2 minutes until lightly golden.
04 - Gradually whisk in the whole milk and heavy cream, continuing to whisk until the mixture is smooth and slightly thickened, approximately 5 minutes.
05 - Remove the saucepan from heat and stir in 2 cups of cheddar cheese, Parmesan cheese, salt, black pepper, smoked paprika, and cayenne pepper if using. Mix until the cheese is melted and the sauce is homogeneous.
06 - Arrange half of the sliced potatoes evenly in the prepared baking dish, slightly overlapping. Pour half of the cheese sauce evenly over the potatoes. Repeat with the remaining potatoes and cheese sauce.
07 - Sprinkle the remaining 1 cup of shredded cheddar cheese evenly over the top layer.
08 - Cover the dish tightly with aluminum foil and bake in the preheated oven for 45 minutes.
09 - Remove the foil and continue baking for an additional 25 to 30 minutes, or until the top is golden brown and the potatoes are tender when pierced with a knife.
10 - Allow the dish to rest for 10 to 15 minutes before serving. Garnish with chopped chives or parsley.
