Ingredients:

  • 3 lbs Yukon Gold Potatoes, peeled and thinly sliced
  • 1 medium yellow onion, thinly sliced
  • 2 tbsp unsalted butter
  • 2 tbsp all-purpose flour
  • 2 cups low-fat milk
  • 2 cups sharp cheddar cheese, shredded
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp smoked paprika

Instructions:

  1. Slice the potatoes and onions into consistent rounds, approximately 1/8 inch (3mm) thick.
  2. Melt the butter in a saucepan over medium heat. Whisk in the flour and cook for 1 minute until it smells slightly nutty.
  3. Gradually pour in the milk, whisking constantly to eliminate lumps. Stir in the salt, pepper, and paprika.
  4. Once the sauce thickens enough to coat the back of a spoon, remove from heat and stir in 1 1/2 cups of the shredded cheese until melted.
  5. Grease a 9x13 inch baking dish. Lay down a third of the potato and onion slices, seasoning lightly with salt.
  6. Pour a third of the cheese sauce over the top, spreading it to the edges. Repeat the process two more times, ending with a final layer of sauce.
  7. Top the entire dish with the remaining 1/2 cup of shredded cheese.
  8. Cover the dish with foil and bake at 375°F (190°C) for 40 minutes.
  9. Remove the foil and bake for another 15–20 minutes until the cheese is mahogany-colored and edges bubble.
  10. Let the dish rest for 10 minutes before serving to allow the sauce to set.