Ingredients

The following ingredients have 6 Servings
  • 4 cups thinly sliced potatoes (peeled or unpeeled (about 4 medium-size russet or Idaho potatoes))
  • 3 Tbsp unsalted butter
  • 1 clove garlic (minced finely or grated)
  • 1/4 tsp nutmeg
  • 3 Tbsp all-purpose flour
  • 1-1/2 cups whole milk
  • 1 tsp kosher salt
  • 1 pinch ground red pepper
  • 2 cups sharp cheddar cheese (grated and divided)
  • 1/4 cup Parmesan cheese (grated)
  • 1/8 tsp paprika (optional)

Instruction

  • Gather your ingredients, slice the potatoes, and preheat your oven to 350 degrees F.
  • Melt butter in a medium-size skillet over medium-low heat. Add garlic and cook for about 30 seconds. Then, add the flour and whisk until smooth. Cook for about one minute, whisking constantly.
  • Continue whisking and slowly add the milk.  Keep whisking until the mixture is smooth and lump-free. Add the salt, red pepper and nutmeg.
  • When the mixture comes to a boil and thickens, reduce the heat to low and add one and one-half cups of cheese. Once the cheese has melted, remove the skillet from the heat and set aside.
  • Spray a two-quart baking dish with non-stick cooking spray. Add one cup of the sauce and spread out evenly on the bottom of the dish. Place half of the sliced potatoes on top of the sauce and spread them out evenly.
  • Pour half of the remaining cheese sauce over the potatoes and distribute evenly.
  • Repeat with the remaining potato slices and the rest of the cheese sauce.
  • Sprinkle the remaining cheddar cheese evenly over the top and add the parmesan cheese.
  • Cover the dish with a lid or aluminum foil and bake for 45 minutes. Uncover and bake for another 15-20 minutes. Test the potatoes for doneness by piercing them with a fork, which should slide in easily. If the potatoes are not tender, bake them for a few more minutes. 
  • Optional, top with a small pinch of paprika for color. Serve immediately.