Ingredients:

  • 3 lbs Yukon Gold potatoes, peeled
  • 1 tbsp unsalted butter
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • 4 tbsp unsalted butter
  • ¼ cup all-purpose flour
  • 3 cups whole milk
  • 2 cups sharp cheddar cheese, freshly shredded
  • 1 tsp garlic powder
  • ½ tsp smoked paprika

Instructions:

  1. Grease a 9x13 inch baking dish thoroughly with 1 tablespoon of unsalted butter.
  2. Slice the peeled Yukon Gold potatoes into rounds approximately 1/8-inch (3mm) thick.
  3. Arrange the potato slices in the dish, overlapping them slightly like shingles. Season with salt and pepper between every second layer.
  4. Melt 4 tablespoons of butter over medium heat in a large saucepan. Whisk in the flour for 1-2 minutes until fragrant but pale.
  5. Gradually pour in the room-temperature whole milk, whisking constantly to eliminate lumps. Simmer until the sauce thickens enough to coat the back of a spoon.
  6. Remove the saucepan from heat and fold in the shredded sharp cheddar cheese, garlic powder, and smoked paprika until completely melted and smooth.
  7. Pour the cheese sauce evenly over the layered potatoes, ensuring it seeps into all crevices.
  8. Cover the dish tightly with aluminum foil and bake at 375°F (190°C) for 60 minutes.
  9. Remove the foil and bake for another 20-30 minutes until the top is mahogany-colored and bubbling.
  10. Let the dish rest for 10 minutes before serving to allow the sauce to set.