Ingredients
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 1 1/2 cups whole milk
- 1 teaspoon salt
- 1 dash cayenne pepper
- 1 1/2 cups grated sharp cheddar cheese divided
- 4 cups thinly sliced potatoes Yukon Gold or russet
- Paprika for garnish
Instructions
- Preheat your oven to 350°F. Lightly grease a 1 1/2-quart baking dish with butter or nonstick spray.
- In a small saucepan over medium heat, melt the butter. Once melted, whisk in the flour until smooth to create a roux.
- Gradually add the milk to the roux, whisking constantly to prevent lumps. Season with salt and a dash of cayenne pepper.
- Continue to cook the sauce on low heat, stirring frequently, until it thickens and comes to a gentle boil.
- Remove the sauce from heat and stir in 1 cup of the grated cheddar cheese until it's completely melted and the sauce is smooth.
- Arrange half of the sliced potatoes in the prepared baking dish. Pour half of the cheese sauce evenly over the potatoes. Repeat with the remaining potatoes and cheese sauce.
- Sprinkle the top with the remaining 1/2 cup of cheddar cheese and a dusting of paprika for a touch of color.
- Bake in the preheated oven, uncovered, for approximately 1 hour, or until the potatoes are tender when pierced with a fork.
