Ingredients
Method
Preparation
- Preheat the oven to 375°F (190°C). Lightly grease a 9x9-inch or similar baking dish.
- Peel the potatoes if you like. Slice them 1/8 to 1/4 inch thick for even cooking.
Making the Sauce
- Melt the butter in a medium saucepan over medium heat. Add the flour and stir constantly for about 1 minute to form a blond roux.
- Slowly whisk in the milk until the mixture is smooth. Keep whisking as it heats until it begins to thicken and coat the back of a spoon.
- Reduce heat slightly. Stir in 3/4 cup of the shredded cheddar, the salt, Worcestershire sauce, and pepper. Stir until the cheese melts and the sauce is glossy.
Layering and Baking
- Arrange half the potato slices in the prepared dish so they overlap slightly. Pour half the cheese sauce over the potatoes. Repeat with the remaining potato slices and sauce.
- Sprinkle the remaining cheese evenly on top. Dust with paprika.
- Cover the dish tightly with foil and bake for 25 minutes. Remove the foil and bake an additional 15 to 20 minutes, until the potatoes are tender and the top is golden and bubbling.
- Let the casserole rest for 5 minutes before serving to let the sauce thicken a bit.
Nutrition
Notes
For a milder sauce, use half cheddar and half Monterey Jack; for a richer sauce, swap 1/2 cup milk for 1/2 cup half-and-half. Store leftovers in airtight containers for 3-4 days.