Serves 4-6
4 cups thinly sliced potatoes (about 4-6 average baking potatoes)
3 tablespoons butter
3 tablespoons flour
1&1/2 cups milk
1 teaspoon salt
1 dash cayenne pepper
1 cup grated sharp cheddar cheese
1/2 cup grated cheese, to sprinkle on top
Paprika
Preheat oven to 350°. Lightly grease 9 x 13 inch baking dish.
(If you use a mandoline to slice the potatoes, I recommend using the 1/8" setting. I also recommend storing the sliced potatoes in cold water until ready to add to the dish. This keeps them from turning brown. Rinse and drain thoroughly just before adding. They can be wet, just no sopping. You can also lay them out on paper towels and pat them thoroughly dry if you want. I prefer the wet method since I find it easier.)
In a small sauce pan, melt butter and blend in flour. Cook for one minute, stirring constantly. Add cold milk, stirring with a whisk. Season with salt and cayenne.
Cook sauce on low until smooth, boiling and starting to thicken, whisking occasionally. Reduce heat and stir in cheese until completely melted.
Place half of the sliced potatoes into the lightly-greased baking dish. Pour half of cheese sauce over potatoes. Repeat with second layer of potatoes and cheese sauce. Sprinkle the remaining cheese on top. Top with some paprika for color.
Bake uncovered for about 1 hour.