3 pounds Yukon Gold potatoes, peeled and sliced into 1/8 inch rounds
4 tablespoons unsalted butter
1/4 cup all-purpose flour
3 cups whole milk, slightly warmed
2 cups sharp cheddar cheese, shredded
1/2 cup parmesan cheese, grated
3 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon onion powder
1/4 teaspoon ground nutmeg
Fresh parsley for garnish
Instructions
Preheat your oven to 375 degrees Fahrenheit and grease a 9 by 13 inch baking dish with butter or non-stick spray. Peel your potatoes and slice them uniformly using a mandoline or a sharp knife to ensure they cook evenly.
In a large saucepan over medium heat, melt the butter. Whisk in the flour and cook for about one to two minutes until the mixture is bubbling and light golden, but do not let it brown. This creates the base that will thicken your cheese sauce.
Slowly pour in the warmed milk while whisking constantly to prevent lumps. Continue to cook and stir until the sauce thickens enough to coat the back of a spoon. Stir in the minced garlic, salt, pepper, onion powder, and nutmeg.
Remove the saucepan from the heat. Stir in 1.5 cups of the shredded cheddar cheese and all of the parmesan cheese until completely melted and smooth. Reserve the remaining half cup of cheddar for the top.
Arrange half of the sliced potatoes in the prepared baking dish, overlapping them slightly. Pour half of the cheese sauce over the potatoes, spreading it to the edges. Repeat with the remaining potatoes and the rest of the sauce.
Cover the dish tightly with aluminum foil and bake for 45 minutes. Remove the foil, sprinkle the remaining cheddar cheese over the top, and bake for another 25 to 30 minutes until the potatoes are tender and the top is golden brown. Let the dish rest for 10 minutes before serving, then garnish with fresh parsley.
