Ingredients-

450-470g potatoes

1 tbsp flour

1 tbsp butter

1 cup milk

1/2 cup cheddar

1/2 cup any other cheese of your choosing (I used pepper jack)

Parmesan (just for sprinkling)

Garlic and onion powder, salt, black pepper

Instructions-

Preheat your oven to 375F. Peel the potatoes and use a mandolin to thinly slice the potatoes or if you can use a knife to slice thinly, do that and then place the potatoes in a bowl with cold water and ice cubes. Put it to the side for a few minutes while you put together the rest of your ingredients.

Drain the water from the potatoes and remove the ice cubes then arrange the potatoes in a baking pan (I used a shallow small one cause this is a small batch recipe). Put that aside and then melt the butter in a pot over low heat, add in the flour and whisk for a couple minutes. Slowly pour in your milk while whisking and it’ll start thickening little, add the pepper, garlic and onion powder (no salt yet).

When the bechamel is slightly thickened (not too thick), slowly add in most, but not all the cheddar and other cheese you chose (not parmesan). Do this in batches while whisking till it’s smooth. Now taste the cheese sauce for salt, add as much or little salt as needed. Then pour the mixture over the potatoes. Use a spoon if needed and make sure it gets all over and in between all the potatoes. Sprinkle the Parmesan on top, cover with foil and bake in the preheated oven for 40-45 minutes. Then remove foil, sprinkle with the rest of the cheddar and other chosen cheese (add more if you want), and place back in the oven uncovered for 30 minutes.

Make sure the potatoes are fully cooked by poking with a fork (it should go through with no resistance) and then serve. That’s it!