Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or nonstick spray.
Prepare the cheese sauce:
In a medium saucepan, melt the butter over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
Whisk in the flour and cook for 1-2 minutes until golden, creating a roux.
Gradually add the milk and heavy cream, whisking constantly to avoid lumps. Cook until the sauce thickens, about 3-4 minutes.
Stir in the salt, black pepper, paprika (if using), and 1 1/2 cups of the shredded cheddar cheese. Mix until smooth and creamy.
Assemble the dish:
Arrange half of the potato slices in an even layer in the prepared baking dish. Pour half of the cheese sauce over the potatoes, spreading it evenly.
Add the remaining potato slices and top with the rest of the cheese sauce. Sprinkle the Parmesan cheese and the remaining cheddar cheese evenly on top.
Bake:
Cover the dish with aluminum foil and bake for 40 minutes. Remove the foil and bake for an additional 20-25 minutes, or until the potatoes are tender and the top is golden and bubbly.
Garnish and serve:
Remove from the oven and let the dish rest for 10 minutes. Garnish with chopped parsley before serving.
Serving and Storage Tips:
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