# Components:
→ Potatoes
01 - 3 pounds Yukon Gold or Russet potatoes, peeled and thinly sliced (about 1/8 inch)
→ Cheese Sauce
02 - 4 tablespoons unsalted butter
03 - 1 medium yellow onion, finely chopped
04 - 3 cloves garlic, minced
05 - 4 tablespoons all-purpose flour
06 - 2 1/2 cups whole milk, warmed
07 - 1 cup heavy cream
08 - 2 teaspoons Dijon mustard
09 - 1 teaspoon salt
10 - 1/2 teaspoon black pepper
11 - 1/2 teaspoon smoked paprika
12 - 2 cups sharp cheddar cheese, shredded
13 - 1 cup Gruyère cheese, shredded
→ Topping
14 - 1/2 cup shredded cheddar cheese
15 - 1/2 cup shredded Gruyère cheese
16 - 2 tablespoons chopped fresh chives (optional)
# Directions:
01 - Preheat the oven to 350°F and grease a 9x13-inch baking dish with butter or nonstick spray.
02 - Arrange half of the sliced potatoes evenly in the prepared dish.
03 - Melt butter in a large saucepan over medium heat. Add chopped onion and sauté for 4–5 minutes until softened. Add garlic and cook for 1 minute more.
04 - Sprinkle in flour and stir constantly for 1–2 minutes to form a roux.
05 - Slowly whisk in warm milk and heavy cream, stirring continuously until smooth and thickened, about 3–4 minutes.
06 - Add Dijon mustard, salt, black pepper, and smoked paprika, stirring to combine.
07 - Remove from heat and whisk in shredded cheddar and Gruyère cheese until fully melted and smooth.
08 - Pour half of the cheese sauce over the first potato layer. Arrange remaining potatoes on top and pour remaining sauce, spreading evenly.
09 - Cover the dish with foil and bake for 45 minutes.
10 - Remove foil, sprinkle remaining shredded cheddar and Gruyère on top, and bake uncovered for an additional 25–30 minutes until potatoes are tender and the top is golden and bubbly.
11 - Allow to rest for 15 minutes before serving. Garnish with fresh chives if desired.
