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Instructions:
- Preheat the oven to 375°F (190°C). Generously butter a baking dish.
- In a saucepan over medium heat, melt the butter. Add the garlic and cook for about 30 seconds until fragrant.
- Whisk in the flour and cook for 1 minute to form a smooth roux.
- Slowly whisk in the heavy cream and milk, stirring constantly until smooth and slightly thickened.
- Add salt, black pepper, paprika, and 2 cups of the shredded cheddar cheese. Stir until melted and creamy.
- Arrange half of the sliced potatoes evenly in the prepared baking dish.
- Pour half of the cheese sauce over the potatoes, spreading evenly.
- Repeat with the remaining potatoes and remaining sauce.
- Sprinkle the Parmesan cheese and remaining cheddar evenly over the top.
- Cover the dish with foil and bake for 35 minutes.
- Remove the foil and bake for an additional 15 minutes, until bubbling and golden on top.
- Let rest for 10 minutes before serving. Garnish with herbs if desired.
Variations
- Use a blend of cheddar and Gruyère for deeper, nuttier flavor.
- Add thinly sliced onions or shallots between layers for sweetness.
- Substitute smoked cheddar for a bolder steakhouse profile.
- Add a pinch of cayenne for subtle heat.
Tips
- Slice potatoes evenly using a mandoline for consistent cooking.
- Always shred cheese fresh to ensure a smooth, creamy sauce.
- Do not skip the resting time; it allows the sauce to thicken properly.
- For extra color, finish under the broiler for 1–2 minutes, watching closely.
