This recipe keeps things simple, using familiar ingredients you likely already have in your pantry and fridge.
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3 pounds of potatoes (about 1.5 kg), peeled and thinly sliced
Yukon Gold or Russet potatoes work beautifully.
1 cup heavy cream
For that rich, velvety texture.
1 cup milk
Helps balance the richness of the cream.
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2 tablespoons all-purpose flour
Thickens the sauce slightly as it cooks.
1 teaspoon salt
Enhances all the other flavors.
½ teaspoon black pepper
Adds a gentle kick of warmth.
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½ teaspoon garlic powder
A savory touch that complements the cheese.
½ teaspoon onion powder
Brings out depth and balance in the flavor.
¼ teaspoon paprika
Adds color and a hint of smokiness.
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1 cup shredded cheddar cheese
Melts beautifully and gives the dish its signature creaminess.
