Ingredients:

  • 2 lbs (900g) Yukon Gold potatoes, peeled and thinly sliced
  • 1 medium onion, thinly sliced
  • 2 cloves garlic, minced
  • 2 cups (480ml) milk
  • 2 cups (200g) shredded sharp Cheddar cheese
  • 1 tablespoon (15g) butter
  • 2 tablespoons (20g) all-purpose flour
  • ½ teaspoon (2g) salt
  • ¼ teaspoon (1g) black pepper
  • ¼ teaspoon (1g) paprika (optional for extra flavor)

Instructions:

  1. Preheat your oven to 375°F (190°C).
  2. Peel and thinly slice the potatoes. Set aside.
  3. In a saucepan, melt the butter over medium heat. Add the sliced onion and sauté until translucent (about 5 minutes). Stir in the minced garlic and cook for an additional minute.
  4. Sprinkle the flour over the onion and garlic, and whisk to combine. Cook for 1-2 minutes. Gradually add the milk, whisking constantly until the sauce thickens (about 5 minutes). Remove from heat and add in the shredded Cheddar cheese, salt, pepper, and paprika. Stir until combined and smooth.
  5. In the baking dish, layer half of the sliced potatoes, followed by half of the cheese sauce. Repeat with the remaining potatoes and cheese sauce.
  6. Cover with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes, or until the top is golden and bubbly.
  7. Let sit for 5 minutes before serving.