Ingredients:

  • 3 lbs Yukon Gold potatoes, peeled and thinly sliced
  • 1 tbsp unsalted butter, melted
  • 1 tsp kosher salt
  • 2 cups low-fat milk
  • 2 tbsp all-purpose flour
  • 2 tbsp unsalted butter
  • 3 cloves garlic, minced
  • 1 tsp dried thyme
  • 1/2 tsp smoked paprika
  • 1/2 tsp black pepper
  • 1 1/2 cups sharp cheddar cheese, shredded

Instructions:

  1. Using a mandoline, slice the peeled Yukon Gold potatoes into rounds approximately 1/8 inch (3mm) thick.
  2. Melt 2 tbsp of butter in a saucepan over medium heat. Whisk in the flour and cook for 1 minute until the raw flour smell vanishes.
  3. Slowly pour in the milk while whisking constantly to prevent lumps. Stir in the minced garlic, thyme, smoked paprika, and pepper.
  4. Simmer for 3–5 minutes until the sauce thickens enough to coat the back of a spoon.
  5. Preheat the oven to 375°F (190°C). Grease the baking dish with melted butter.
  6. Arrange one-third of the potato slices in the bottom of the dish, seasoning lightly with salt. Pour one-third of the sauce over the layer, spreading it evenly. Repeat this process two more times until all potatoes and sauce are used.
  7. Cover the dish tightly with aluminum foil and bake for 45 minutes.
  8. Remove the foil, sprinkle the shredded cheddar cheese evenly across the top, and bake for another 20–30 minutes until the top is mahogany-colored and bubbling.