What a delight! This is my hubby’s favorite side dish! But he eats it like a main!

1. Preheat your oven to 350 degrees F (175 degrees C). Lightly grease a 9×13-inch baking dish.

2. In a medium saucepan, melt the butter over medium heat. Whisk in the flour until smooth and cook for about 2 minutes to remove the raw flour taste, creating a roux. Gradually whisk in the milk, and continue cooking, stirring constantly, until the sauce is thickened (about 5 minutes). Remove from heat.

3. Stir in the salt, black pepper, paprika, garlic powder, and 1 1/2 cups of the shredded cheddar cheese until well combined. Set aside.

4. Arrange half of the potato slices in the bottom of the prepared baking dish, slightly overlapping them. Pour half of the cheese sauce evenly over the potatoes.

5. Add the second layer of potatoes, followed by the remaining cheese sauce. Sprinkle the remaining 1/2 cup of cheddar cheese and the Parmesan cheese on top.

6. Cover with foil and bake for 60 minutes. Remove the foil, and continue baking for an additional 20-30 minutes or until the top is golden brown and the potatoes are tender when pierced with a knife.

7. Let it rest for 10 minutes before serving to allow the sauce to thicken slightly. Sprinkle with fresh chives for garnish if desired.

– For a bit of crunch, add a layer of buttered breadcrumbs or crushed crackers on top during the last 15 minutes of baking.
– If you’re in a rush, you can parboil the sliced potatoes for 5-7 minutes before layering them–this will reduce the baking time.
– Mix up the cheeses for different flavors: try Gruyere for nuttiness or Monterey Jack for a gentle heat.
– A little bit of Dijon mustard or Worcestershire sauce whisked into the cheese sauce can add a pleasant depth to the dish.