# 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 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
# Steps to Follow:
01 - Preheat oven to 350°F. Grease a 9 by 13-inch baking dish with butter or nonstick spray.
02 - Melt butter in a large saucepan over medium heat. Add chopped onion and cook until soft and translucent, about 4 minutes. Add minced garlic and cook for an additional minute.
03 - Stir in flour and cook, stirring constantly, for 1 to 2 minutes until lightly golden.
04 - Gradually whisk in whole milk and heavy cream. Continue whisking until mixture is smooth and begins to thicken, approximately 5 minutes.
05 - Remove from heat. Stir in 2 cups cheddar cheese, all Parmesan cheese, salt, black pepper, smoked paprika, and cayenne pepper. Mix until cheese melts and sauce is smooth.
06 - Arrange half of the sliced potatoes in the prepared baking dish, slightly overlapping. Pour half of the cheese sauce evenly over the potatoes. Repeat layering with remaining potatoes and sauce.
07 - Sprinkle remaining 1 cup sharp cheddar cheese evenly over the top layer.
08 - Cover dish tightly with aluminum foil and bake for 45 minutes.
09 - Remove foil and bake an additional 25 to 30 minutes until 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.
