Ingredients:
6 medium-sized potatoes, peeled and sliced thin
2 cups of shredded cheddar cheese
1 cup of heavy cream or whole milk
1/4 cup of butter
1 onion, finely chopped (optional)
2 cloves of garlic, minced (optional)
Salt and pepper to taste
1 tsp of paprika or cayenne (optional for a little heat)
1 tbsp of flour (optional, to thicken)
Instructions:
Preheat Oven: Preheat your oven to 375°F (190°C).
Prepare Potatoes: Peel and thinly slice the potatoes (about 1/8-inch thick). You can use a mandolin slicer for even slices.
Prepare Sauce: In a saucepan, melt butter over medium heat. Add the onions and garlic (if using), and sauté until soft. Stir in the flour if you’re using it (this helps thicken the sauce). Gradually pour in the heavy cream or milk while stirring to avoid lumps. Cook until the mixture thickens slightly. Add salt, pepper, and paprika/cayenne to taste.
Layer the Potatoes: Grease a baking dish and start layering the potato slices, slightly overlapping each one. Pour some of the sauce over the first layer, then sprinkle a handful of cheese. Continue layering until all potatoes are used up, ending with the sauce and cheese on top.
Bake: Cover the dish with aluminum foil and bake in the oven for about 45 minutes. After 45 minutes, remove the foil and bake for an additional 15-20 minutes or until the top is golden brown and bubbly.
Serve: Let the dish cool slightly before serving. Garnish with extra herbs or fresh parsley if desired.
