Ingredients
Method
Preparation
- Preheat the oven to 375°F (190°C). Lightly grease a 9x9 inch or similar baking dish.
- Peel the potatoes if desired, then slice them 1/8 to 1/4 inch thick using a mandoline for even slices.
Make the Cheese Sauce
- In a medium saucepan over medium heat, melt the butter.
- Sprinkle in the flour and stir for about 1 minute to form a roux.
- Slowly whisk in the milk, continuing to whisk until the sauce is smooth and begins to thicken, about 3 to 4 minutes.
- Remove the pan from the heat and stir in 3/4 cup of shredded cheddar, salt, Worcestershire sauce, and pepper until the cheese melts.
Assemble the Casserole
- Place half of the potato slices in the baking dish in an even layer.
- Pour half of the cheese sauce over the potatoes. Repeat with remaining potatoes and sauce.
- Sprinkle the remaining cheese on top and dust with paprika.
Bake
- Cover the dish with foil and bake for 25 minutes.
- Remove the foil and bake for another 15 to 20 minutes until the top is golden and the potatoes are tender.
- Let the casserole rest for 5 minutes before serving.
Nutrition
Notes
For a lighter sauce, use low-fat milk and reduce cheddar slightly. Add thinly sliced onions for sweetness, or stir in Dijon mustard for tang. For a crunchy topping, mix breadcrumbs with melted butter and sprinkle on top before the final bake.