Instructions
Step 1: Preheat oven to 375°F (190°C) and grease a baking dish./nStep 2: In a saucepan, melt butter over medium heat and sauté garlic until fragrant./nStep 3: Stir in flour and cook for 1–2 minutes to form a roux./nStep 4: Gradually whisk in milk and heavy cream until smooth and thickened./nStep 5: Season the sauce with salt, pepper, paprika, and Italian seasoning./nStep 6: Layer half of the sliced potatoes in the baking dish, then pour half of the sauce over them./nStep 7: Repeat with remaining potatoes and sauce./nStep 8: Sprinkle cheddar and Parmesan cheese evenly over the top./nStep 9: Cover with foil and bake for 40 minutes, then uncover and bake an additional 20–25 minutes until golden and bubbly./nStep 10: Let rest for 10 minutes before serving and garnish with parsley.
Storage and Reheating Tips
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 325°F (160°C) covered with foil or microwave in portions. This dish can also be frozen for up to 2 months and reheated before serving.
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