Ingredients
For the Potatoes:
2 pounds russet or Yukon gold potatoes, thinly sliced
1 small onion, thinly sliced (optional)
2 tablespoons butter
For the Cheese Sauce:
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups milk (or half-and-half for richer flavor)
2 cloves garlic, minced
1 1/2 cups shredded cheddar cheese
1/2 cup grated Parmesan cheese
1/2 teaspoon salt
1/2 teaspoon black pepper
1/1/2 teaspoon paprika (optional)
Instructions
- Preheat the oven to 375°F (190°C) and grease a baking dish with butter.
- In a saucepan over medium heat, melt 2 tablespoons butter. Add the flour and whisk continuously for 1–2 minutes to form a roux.
- Gradually pour in the milk while whisking to prevent lumps. Cook until the sauce thickens, about 3–5 minutes.
- Stir in the minced garlic, cheddar cheese, Parmesan cheese, salt, pepper, and paprika. Mix until the cheese is melted and the sauce is smooth.
- Arrange half of the sliced potatoes in the prepared baking dish. Top with half of the onion slices if using.
- Pour half of the cheese sauce over the potatoes. Repeat with the remaining potatoes and sauce.
- Cover the dish with foil and bake for 30 minutes.
- Remove the foil and bake for an additional 25–30 minutes, or until the potatoes are tender and the top is golden and bubbly.
- Let the dish rest for 10 minutes before serving to allow the sauce to thicken.
Notes
Approximately 340 kcal per serving
- Prep Time: 20 minutes
- Cook Time: 55 minutes