# What You'll Need:
→ Vegetables
01 - 2 lbs Yukon Gold or Russet potatoes, peeled and thinly sliced
02 - 1 medium yellow onion, thinly sliced
→ Dairy
03 - 2 cups shredded sharp cheddar cheese
04 - 1 cup shredded mozzarella cheese
05 - 2 cups whole milk
06 - 2 tbsp unsalted butter
07 - 2 tbsp all-purpose flour
→ Seasonings
08 - 1 tsp salt
09 - 1/2 tsp black pepper
10 - 1/2 tsp garlic powder
11 - 1/4 tsp paprika
# How to Make It:
01 - Preheat oven to 375°F. Grease a 9x13-inch baking dish with butter or cooking spray.
02 - Melt 2 tbsp butter in a medium saucepan over medium heat. Add flour and whisk continuously for 1 minute until a roux forms.
03 - Slowly pour 2 cups milk into the saucepan while whisking constantly to prevent lumps. Cook for 3-4 minutes until the sauce thickens slightly.
04 - Remove from heat. Stir in salt, pepper, garlic powder, and half of the cheddar and mozzarella cheeses until completely melted and smooth.
05 - Spread half the sliced potatoes in the prepared baking dish. Layer with half the onion slices and half the cheese sauce. Repeat with remaining potatoes, onions, and sauce.
06 - Sprinkle the remaining shredded cheddar and mozzarella cheeses evenly over the top layer. Dust with paprika.
07 - Cover the baking dish tightly with aluminum foil. Bake for 40 minutes at 375°F.
08 - Remove foil and continue baking for 25-30 minutes until potatoes are tender and the top is golden brown.
09 - Remove from oven and let rest for 10 minutes before serving to allow flavors to set.
