# What You'll Need:
→ 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 - 0.5 cup Parmesan cheese, grated
06 - 4 tablespoons unsalted butter
→ Aromatics & Seasonings
07 - 1 medium yellow onion, finely chopped
08 - 3 garlic cloves, 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
# Method:
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 additional minute.
03 - Stir in flour and cook, stirring constantly, for 1 to 2 minutes until lightly golden.
04 - Gradually whisk in milk and cream. Continue whisking until the mixture is smooth and slightly thickened, approximately 5 minutes.
05 - Remove from heat. Stir in 2 cups shredded cheddar, all Parmesan, salt, black pepper, smoked paprika, and cayenne pepper, mixing until cheese melts and sauce is smooth.
06 - Arrange half of the potato slices in the prepared dish, slightly overlapping. Pour half of the cheese sauce evenly over the potatoes. Repeat with remaining potatoes and sauce.
07 - Sprinkle the remaining 1 cup of shredded cheddar evenly over the top.
08 - Cover tightly with aluminum foil and bake for 45 minutes.
09 - Remove foil and bake an additional 25 to 30 minutes until the top is golden brown and potatoes are tender when pierced with a knife.
10 - Allow to rest for 10 to 15 minutes before serving. Garnish with chopped fresh chives or parsley.
