Step-by-Step Instructions

Step 1: Preheat the Oven

Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish with butter or nonstick cooking spray and set aside.

Step 2: Prepare the Potatoes

1. Peel the potatoes and slice them thinly, about 1/8-inch thick. Use a mandoline slicer or a sharp knife for uniform slices.
2. Rinse the potato slices under cold water to remove excess starch, then pat them dry with a clean kitchen towel.

Step 3: Make the Cheese Sauce

1. In a medium saucepan, melt the butter over medium heat.
2. Whisk in the flour and cook for 1-2 minutes, stirring constantly, until the mixture is golden and smooth.
3. Gradually pour in the milk and heavy cream, whisking constantly to prevent lumps.
4. Add garlic powder, onion powder, salt, black pepper, and smoked paprika (if using). Stir well and bring the mixture to a gentle simmer.
5. Once the sauce thickens (about 3-5 minutes), remove from heat and stir in the shredded cheddar and Gruyère cheeses. Mix until the cheese is fully melted and the sauce is smooth.

Step 4: Assemble the Dish

1. Layer one-third of the potato slices evenly in the bottom of the prepared baking dish.
2. Pour one-third of the cheese sauce over the potatoes, spreading it evenly with a spatula.
3. Repeat the layering process two more times, ending with a final layer of cheese sauce.
4. Sprinkle the top with the shredded Parmesan cheese.

Step 5: Bake the Scalloped Potatoes

1. Cover the dish with aluminum foil and bake for 50 minutes.
2. Remove the foil and bake for an additional 20-25 minutes, or until the top is golden and bubbly and the potatoes are tender when pierced with a knife.

Step 6: Garnish and Serve

1. Let the scalloped potatoes rest for 10 minutes to allow the sauce to set.
2. Garnish with fresh parsley before serving. Enjoy!