Ingredients
- 2½ lb (1.1 kg) potatoes, peeled and thinly sliced
- 3 tbsp butter
- 3 tbsp all-purpose flour
- 2 cups milk
- ½ cup heavy cream
- 2 cloves garlic, minced
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp paprika
- ½ tsp onion powder
- 1 cup shredded cheddar cheese
- ½ cup grated Parmesan cheese
- 1 tbsp fresh parsley, chopped
Method
- Prepare the potatoes: Preheat your oven to 375°F (190°C). Peel and slice the potatoes very thinly and evenly.
- Make the creamy sauce: Melt the butter in a saucepan over medium heat. Whisk in the flour and cook for about 1 minute. Slowly whisk in the milk and heavy cream until smooth. Add garlic, salt, pepper, paprika, and onion powder. Cook for 3–5 minutes, stirring until slightly thickened.
- Layer: Grease a baking dish. Arrange a layer of sliced potatoes, then spoon over some of the cream sauce. Sprinkle with a little cheddar and Parmesan. Repeat the layers, finishing with the remaining sauce and cheese.
- Bake: Cover tightly with foil and bake for 45 minutes. Remove the foil and bake for another 25–30 minutes, until the potatoes are tender and the top is golden and bubbling.
- Rest & serve: Let the potatoes rest for 10–15 minutes before serving. Garnish with fresh parsley and enjoy! 🥔✨