Ingredients
Potatoes
- 4 cups thinly sliced potatoes (Yukon Gold or Russet, about 2 pounds)
Cheese Sauce
- 3 tablespoons butter
- 3 tablespoons flour
- 1 1/2 cups milk
- 1 teaspoon salt
- 1 dash cayenne pepper
- 1 1/2 cups grated sharp cheddar cheese, divided
- Paprika for garnish
Instructions
- Preheat and prepare dish: Preheat your oven to 350°F (175°C). Grease an 8x8 or 9x9 inch baking dish (about 1.5 quarts capacity) to prevent sticking.
- Make the roux: In a small saucepan, melt the butter over medium heat. Stir in the flour until combined to form a roux.
- Add milk and season: Slowly whisk in the milk to the roux, stirring constantly to avoid lumps. Add salt and cayenne pepper, then cook over low heat until the sauce thickens and starts to boil, whisking occasionally.
- Add cheese to sauce: Remove the sauce from heat and stir in 1 cup of the grated cheddar cheese until melted and smooth.
- Layer potatoes and sauce: Spread half of the thinly sliced potatoes evenly in the baking dish. Pour half of the cheese sauce over the potatoes. Repeat with the remaining potatoes and cheese sauce for a second layer.
- Top with cheese and paprika: Sprinkle the remaining ½ cup of cheddar cheese over the top of the potatoes and cheese sauce. Lightly dust with paprika for color and a mild smoky flavor.
- Bake: Bake uncovered in the preheated oven for about 1 hour, or until the potatoes are fork tender and the top is golden and bubbling.
Notes
- If doubling the recipe, use a larger 9x13 inch baking dish to accommodate the extra layers.
- Use a mandoline slicer to achieve thin and even slices of potatoes for uniform cooking.
- For a richer flavor, you can substitute some milk with cream or add garlic powder to the sauce.
- Let the dish rest for 5-10 minutes after baking for easier serving and better flavor development.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Side Dish
- Method: Baking
- Cuisine: American
