Ingredients

• 4 cups thinly sliced potatoes (Yukon Gold or Russet; about 2 pounds, more or less)
• 3 tablespoons butter
• 3 tablespoons flour
• 1½ cups milk
• 1 teaspoon salt
• 1 dash cayenne pepper
• 1½ cups grated sharp cheddar cheese, divided
• Paprika

Equipment

• 8x8-inch baking dish (a 9x9-inch dish also works)
• Mandoline slicer (optional, for evenly sliced potatoes)

Instructions

1. Heat the oven to 350°F. Lightly grease a 1.5-quart baking dish.
2. In a small saucepan, melt the butter over medium heat. Stir in the flour until combined.
3. Slowly whisk the milk into the flour mixture. Add the salt and cayenne pepper.
4. Continue cooking over low heat, whisking occasionally, until the sauce becomes smooth and reaches a gentle boil.
5. Lower the heat and mix in 1 cup of the grated cheddar cheese until melted.
6. Arrange half of the sliced potatoes in the prepared baking dish. Spoon half of the cheese sauce over the potatoes. Repeat with the remaining potatoes and the rest of the cheese sauce.
7. Scatter the remaining ½ cup of cheddar cheese over the top and lightly sprinkle with paprika.
8. Bake uncovered for about 1 hour, or longer if needed, until the potatoes are tender when pierced with a fork.

Notes

• If preparing a double batch, use a 9x13-inch baking dish.