Ingredients:

  • 3 lbs Yukon Gold potatoes, peeled and thinly sliced
  • 2 tbsp unsalted butter, melted
  • 1 tsp smoked paprika
  • 4 tbsp unsalted butter
  • 6 cloves garlic, minced
  • 3 tbsp all-purpose flour
  • 2 cups heavy cream
  • 1 cup whole milk
  • 2 cups sharp cheddar cheese, freshly grated
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/4 tsp ground nutmeg

Instructions:

  1. Preheat your oven to 375°F (190°C).
  2. Grease a 9x13 inch baking dish with melted butter to prevent the edges from sticking.
  3. Arrange half of the potato slices in an even layer at the bottom of the dish, season lightly with salt and pepper, and overlap the remaining slices like shingles on top.
  4. Melt 4 tbsp butter in a skillet over medium heat, add minced garlic, and sauté for 1-2 minutes until fragrant.
  5. Whisk in flour and cook for 2 minutes until a golden paste forms.
  6. Slowly pour in heavy cream and milk, whisking vigorously and simmering for 5 minutes until the sauce thickens.
  7. Remove from heat and stir in grated cheddar, salt, pepper, and nutmeg until glossy and smooth.
  8. Pour the cheese sauce evenly over the potato layers, ensuring it seeps into every crevice.
  9. Seal the dish tightly with aluminum foil and bake for 45-60 minutes.
  10. Remove the foil, sprinkle smoked paprika over the top, and bake for another 20-25 minutes until bubbly and deep mahogany gold.
  11. Let the dish rest for 10 minutes before serving to allow the sauce to set.