Scale

4 large russet potatoes, peeled and thinly sliced

2 tbsp butter

2 cloves garlic, minced

2 tbsp all-purpose flour

1 1/2 cups milk

1/2 cup heavy cream

1 1/2 cups shredded cheddar cheese

1/4 tsp salt

1/4 tsp black pepper

Optional: 1/4 tsp paprika for color, fresh parsley for garnish

Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.

In a saucepan, melt butter and sauté garlic for 1 minute. Stir in flour and cook for 1 minute more.

Slowly whisk in milk and cream, cooking until slightly thickened.

Stir in 1 cup of cheese, salt, pepper, and paprika if using.

Layer half the sliced potatoes in the baking dish. Pour over half the cheese sauce. Repeat with remaining potatoes and sauce.

Top with remaining 1/2 cup cheese.

Cover with foil and bake for 45 minutes. Remove foil and bake another 20–25 minutes until golden and bubbly.

Let rest 10 minutes before serving. Garnish with parsley.