Instructions:
Preheat the oven to 375°F (190°C) and generously butter a baking dish.
Arrange the sliced potatoes evenly in the prepared dish, spreading them into a uniform layer.
In a saucepan over medium heat, melt the butter and sauté the garlic for about 30 seconds until fragrant.
Stir in the heavy cream and milk, then season with salt, black pepper, and paprika. Heat gently without boiling.
Remove the saucepan from heat and stir in the cheddar and Parmesan cheeses until fully melted and smooth.
Pour the cheese sauce evenly over the potatoes, pressing gently so the sauce settles between the layers.
Cover the dish tightly with foil and bake for 45 minutes.
Remove the foil and continue baking uncovered for another 15 minutes until bubbly and lightly golden on top.
Let the dish rest for 10 minutes before serving to allow the sauce to set for clean slices.
Variations
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Use Gruyère or Monterey Jack in place of cheddar for a more classic steakhouse profile.
Add thinly sliced onions between potato layers for extra depth and sweetness.
Stir in a pinch of white pepper for a traditional restaurant-style finish.
Top with extra Parmesan and broil briefly for a crisp, golden crust.
Tips
Slice potatoes very thin and evenly so they cook at the same rate.
Always use freshly shredded cheese for the smoothest, creamiest sauce.
Do not boil the cream mixture, as high heat can cause the sauce to separate.
Allow the potatoes to rest before serving to achieve that perfect steakhouse texture.
