3 pounds Russet or Yukon Gold potatoes, peeled and sliced 1/8 inch thick
1/4 cup unsalted butter
1/4 cup all purpose flour
2 cups whole milk
1/2 cup heavy cream
3 cups sharp cheddar cheese, shredded
2 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dried thyme
1/2 teaspoon smoked paprika
Instructions
Preheat your oven to 375 degrees Fahrenheit. Grease a 9 by 13 inch baking dish with butter or a light coating of oil. Peel your potatoes and slice them into uniform rounds, about 1/8 inch thick, using a sharp knife or a mandoline slicer for the best results.
In a medium saucepan over medium heat, melt the butter. Once melted, whisk in the flour and cook for about 1 to 2 minutes until the mixture is golden and fragrant, making sure it does not burn. This creates the base for your creamy sauce.
Slowly pour in the milk and heavy cream while whisking constantly to prevent lumps. Continue to cook and whisk until the mixture thickens and begins to simmer. Stir in the minced garlic, salt, pepper, thyme, and smoked paprika. Remove from heat and fold in 2 cups of the shredded cheese until completely melted and smooth.
Arrange half of the sliced potatoes in the prepared baking dish in slightly overlapping rows. Pour half of the cheese sauce over the potatoes, spreading it evenly. Repeat with the remaining potatoes and the rest of the sauce.
Cover the dish tightly with aluminum foil. Bake for 40 minutes. Remove the foil, sprinkle the remaining 1 cup of cheese over the top, and bake for an additional 15 to 20 minutes until the potatoes are tender when pierced with a fork and the top is golden and bubbly.
Let the dish sit for about 10 minutes before serving. This allows the sauce to thicken slightly and makes it much easier to scoop out neat portions for your Christmas guests.
