# What's Needed:
→ Potatoes
01 - 2.5 lbs Yukon Gold or Russet potatoes, peeled and thinly sliced
→ Cheese Sauce
02 - 3 cups shredded sharp cheddar cheese, divided
03 - 1 cup shredded Gruyère cheese
04 - 2 tablespoons unsalted butter
05 - 2 tablespoons all-purpose flour
06 - 2 cups whole milk
07 - 1 cup heavy cream
08 - 2 cloves garlic, minced
09 - 1 teaspoon salt
10 - 1/2 teaspoon black pepper
11 - 1/2 teaspoon onion powder
12 - 1/4 teaspoon smoked paprika
→ Topping
13 - 2 tablespoons grated Parmesan cheese
14 - 1 tablespoon fresh chives or parsley, finely chopped (optional)
# How To Make It:
01 - Preheat oven to 375°F. Grease a 9x13-inch baking dish with butter.
02 - In a medium saucepan over medium heat, melt the butter. Add minced garlic and cook for 1 minute until fragrant.
03 - Whisk in the flour and cook for 1 to 2 minutes to form a roux.
04 - Gradually whisk in whole milk and heavy cream. Stir constantly and cook until slightly thickened, about 3 to 4 minutes.
05 - Stir in 2 cups shredded cheddar and all Gruyère cheese until melted and smooth. Add salt, black pepper, onion powder, and smoked paprika. Remove from heat.
06 - Arrange half of the sliced potatoes evenly in the prepared baking dish. Pour half of the cheese sauce over the potatoes.
07 - Add the remaining sliced potatoes on top, then pour the remaining cheese sauce evenly over the potatoes.
08 - Sprinkle the remaining 1 cup shredded cheddar and Parmesan cheese over the top.
09 - Cover the dish tightly with aluminum foil and bake for 45 minutes.
10 - Remove the foil and bake for an additional 25 to 30 minutes until the top is golden brown and the potatoes are tender.
11 - Let rest for 10 minutes before serving. Garnish with chopped chives or parsley if desired.
