Ingredients:
6 large potatoes, peeled and thinly sliced
2 cups shredded cheddar cheese
1 cup shredded mozzarella cheese
2 cups milk
2 tablespoons butter
2 tablespoons all-purpose flour
2 cloves garlic, minced
1 small onion, finely chopped
1 teaspoon salt
½ teaspoon black pepper
½ teaspoon paprika (optional)
1 teaspoon dried thyme or parsley
Instructions:
1. Prepare the potatoes:
Wash, peel, and slice the potatoes into thin rounds (about 3–4 mm thick). Set aside in cold water to prevent browning.
2. Make the creamy cheese sauce:
In a saucepan, melt butter over medium heat. Add the chopped onion and cook until soft (about 3 minutes). Add garlic and cook for 30 seconds.
Stir in flour and cook for 1 minute while stirring continuously. Slowly pour in the milk, whisking to avoid lumps. Cook until the sauce thickens.
3. Add cheese and seasoning:
Reduce heat and add half of the cheddar cheese. Stir until melted. Season with salt, pepper, paprika, and thyme.
4. Layer the potatoes:
Preheat oven to 180°C (350°F).
Grease a baking dish.
Arrange a layer of potato slices, pour some cheese sauce on top, then sprinkle a little cheese. Repeat layers until everything is used.
5. Bake:
Cover with foil and bake for 40 minutes. Remove foil, add remaining cheese on top, and bake another 20–25 minutes until golden and bubbly.
6. Rest and serve:
Let it rest for 10 minutes before serving so it sets properly.
Tips:
Slice potatoes thinly for even cooking.
Add cooked bacon or chicken for a richer version.
For extra crispiness, broil for 2–3 minutes at the end.
If you want, I can also write a short Facebook caption version or a Darija translation 😉