# Ingredients:
→ 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 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 - 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 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 chopped onion and cook until translucent, about 4 minutes. Add garlic and cook for 1 minute more.
03 - Stir in flour and cook, stirring constantly, until lightly golden, about 1 to 2 minutes.
04 - Gradually whisk in milk and cream. Continue whisking until the mixture is smooth and begins to thicken, approximately 5 minutes.
05 - Remove the saucepan from heat. Stir in 2 cups cheddar cheese, all Parmesan, salt, black pepper, smoked paprika, and cayenne pepper. Mix thoroughly until the cheese is melted and sauce is smooth.
06 - Arrange half of the sliced potatoes evenly in the prepared dish, slightly overlapping. Pour half of the cheese sauce over the potatoes. Repeat with the 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 foil and continue baking for an additional 25 to 30 minutes, until the top is golden brown and potatoes are tender when pierced.
10 - Allow to rest for 10 to 15 minutes before serving. Garnish with chopped chives or parsley.
