Ingredients
- 4 large russet potatoes, thinly sliced
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups heavy cream (or whole milk)
- 1 cup shredded cheddar cheese
- ½ cup grated Parmesan cheese
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon paprika (optional, for color)
- 1 teaspoon fresh thyme (or ½ teaspoon dried)
Instructions
- Preheat oven to 375°F (190°C). Grease a baking dish with butter or nonstick spray.
- Prepare the sauce: In a saucepan over medium heat, melt butter. Stir in flour and cook for 1 minute. Gradually whisk in heavy cream until smooth.
- Add seasonings & cheese: Stir in garlic powder, onion powder, salt, black pepper, and thyme. Once thickened, remove from heat and mix in cheddar and Parmesan cheese until melted.
- Layer the potatoes: Arrange half of the potato slices in the greased baking dish. Pour half of the cheese sauce over the potatoes. Repeat with remaining potatoes and sauce.
- Bake: Cover with foil and bake for 40 minutes. Remove foil and bake for another 15-20 minutes, until golden and bubbly.
- Rest & serve: Let the dish sit for 5-10 minutes before serving. Enjoy!
Would you like any adjustments or extra ingredients added? 😊