Ingredients:

  • 2 lbs Russet or Yukon Gold Potatoes, peeled and sliced into 1/4-inch rounds
  • 1 tbsp Kosher Salt
  • 4 tbsp unsalted butter
  • 3 tbsp all-purpose flour
  • 2 cups half-and-half
  • 1 ½ cups sharp cheddar cheese, shredded
  • ½ cup parmesan cheese, finely grated
  • ½ tsp garlic powder
  • ¼ tsp black pepper
  • ¼ tsp salt

Instructions:

  1. Bring a large pot of salted water to a rolling boil. Add potato slices and cook for 8 to 10 minutes until tender but not falling apart. Drain thoroughly in a colander. Note: Overboiling here leads to mushy potatoes.
  2. In a saucepan over medium heat, melt the butter until it bubbles. Whisk in the flour and cook for 1-2 minutes until pale gold.
  3. Slowly whisk in the half and half, stirring constantly to avoid lumps. Simmer until the sauce thickens enough to coat the back of a spoon.
  4. Remove the saucepan from heat and stir in the shredded cheddar, garlic powder, black pepper, and salt until the cheese is fully melted.
  5. Preheat the oven to 350°F (175°C).
  6. Place the drained potatoes into a 9x13 inch baking dish and pour the cheese sauce over them, stirring gently to coat.
  7. Top with grated Parmesan cheese.
  8. Bake for 45 to 50 minutes until the edges are bubbling.
  9. Switch to the broiler for the final 2-3 minutes until the top is mahogany colored.