5lbs (2.27kg)russet potatoes, peeled and sliced into ⅛-inch thick slices
16oz (454g)sharp cheddar cheese
8oz (227g)Velveeta cheese, cut into 1-inch cubes
½cup (60g)cornstarch or arrowroot
4tbsp (56g)butter
4cups (960ml)milk
1cup (240ml)heavy cream
1½teaspoonkosher salt
1teaspoongarlic powder
½teaspoonpaprika
½teaspoonfreshly ground black pepper
Instructions
Preheat oven to 400° F.
In a large saucepan over medium high heat, melt butter and add cornstarch. Whisking constantly, add all seasonings and then slowly add in the milk, a little at a time, until all of it has been added. Pour in the heavy cream.
Whisk constantly until sauce thickens and coats the back of a spoon, 1-2 more minutes. Add roughly ¼ of the shredded cheddar cheese and all of the Velveeta. Stir until mostly melted.
Layer potatoes on the bottom of a 9 by 13-inch baking pan or casserole dish. Add ⅓ of the sauce, followed by ⅓ of the shredded cheddar. Repeat this two more times, ending with shredded cheddar.
Cover the dish tightly with foil and bake for 30 minutes. Remove the foil and continue to bake for another 30 minutes, or until the cheese on top is crusty and if you pierce the potatoes with a knife, they will give no resistance. Allow to cool briefly before serving warm.
Notes
Potatoes can be assembled one day in advance, covered tightly, and placed in the refrigerator. Bake the next day as instructed. Leftovers will keep in the fridge for up to four days. Can be reheated in the oven or microwave. For longer storage of leftovers, freeze in individual portions.
Keyword au gratin potatoes, Gluten Free, scalloped potatoes